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RECIPES
Bette Hagman's Flour (referred to as "bh" in my recipes)
6 parts rice flour (white or brown)
2 parts potato starch
l part tapioca starch
This mixture can be substituted in MOST (not all) recipes for regular flour but you must double or triple your baking powder (use gluten free baking powder only) Add cooking failures to dogs's bowl! Much better for him than the garbage in a can or bag!
Banana Muffins
l.5 cups bh flour 2 eggs
l/2 cup sugar l/4 cup canola oil
l tbsp. Baking powder l/4 soy (or nut) milk
l cup ground almonds 3 or 4 mashed bananas
l tsp. Baking soda
l/2 tsp salt
Mix all till well moistened. 400 F 20-25 minutes. Makes l2 muffins. Freeze well
Peach Muffins
¾ cup sugar l/2 cup canola oil
l/4 tsp salt l egg
l l/2 tbsp. Baking powder ¾ cup soy or nut milk
l-3/4 cups bh flour l/4 tsp almond flavouring
l-l/2 cups chopped peaches (2 large)
Mix till well moistened. 375 F 20 minutes.
Freezes well, can be doubled easily.
Zucchini Muffins
2 tsp cinnamon 2 cups grated zucchini
l tbsp. Baking powder (or l cup zucchini and l cup applesauce or apples,
l tsp baking soda finely chopped)
3 cups bh flour 3 eggs
l-3/4 cups sugar l tsp vanilla
l/2 cup raisons or nuts (optional) l cup canola oil
Mix till well-moistened, wet into dry, 375 F 24 minutes, makes l8 muffins, Freezes well.
Applesauce Muffins
l.5 cups bh flour 2 eggs (or replacer)
l cup ground almonds l/4 cup canola oil
l/2 cup sugar l/4 cup soy or nut milk
l tbsp. Baking powder l.5 cups applesauce (approx.)
l tsp. Baking soda
l/2 tsp salt
Mix till well moistened, 400F 20-25 minutes. Makes l2 muffins, freeze well.
Sour Dough Pancakes
1 cup potato starch flour
l tsp. Baking powder
l/2 cup potato flakes
l tbsp. well packed brown sugar
l well beaten egg
l-l/2 - 2cups (approx.) almond or soy milk
Beat egg in mixer, add almond milk, then oil and sugar. Beat in potato flakes then potato starch and baking powder. Add fluid till proper consistency is acquired. Cook as many as you can immediately as this thickens like crazy if left standing. Add fluid to maintain consistence.
To makes waffles: reduce milk by l cup (approx.) and use a waffle maker.
I always bake in "binges" and freeze tons of stuff so the kids can self-feed! And yes sometimes dinner turns into an assortment of muffins. "Aren't you lucky kids, you get baking for dinner!"
Blueberry muffins
2 cups bh flour 1 egg
l-l/2 tbsp baking powder l cup nut or soy milk
4 tbsp. Sugar l/4 cup canola oil
l tsp salt l cup blueberries
Mix till well-moistened, Bake 400 F 20-25 minutes,. Makes l2, freeze well.
Almond Coconut cookies
1 lbs. (2 cups margarine) l tsp. Baking soda
l cup brown sugar l cup coconut
l cup white sugar 3 cups bh flour
2 eggs ¾ tsp salt
l tsp vanilla (girlfriend only) 2-2/3 cups ground
almonds
Cream butter and sugars. Add eggs, sift dry ingredients together and add in batches. Roll into l" or 2" (what the heck!) balls and press SLIGHTLY with a moistened fork. Don't mash them as they will burn. Bake: 375 - 8 minutes
340 - 6 minutes (convection oven) WATCH THESE CAREFULLY!!!
Recipe can be halved successfully.
Orange-Almond Cake
2 large navel oranges l-l/2 cups ground almonds 3 eggs, separated l-l/4 cups granulated sugar
Simmer oranges in water for l-l/2 hours. Drain, cool, chop and puree in food processor. Preheat oven to 375, canola oil and tapioca flour an 8 or 9" springform pan. Line the base with parchment paper. (draw the circle on paper, cut it out and lay it in the pan).
Beat egg yolks, then add oranges in processor together with the almonds and l cup of sugar. Pulse till well mixed. Beat egg whites till frothy. Keep beating while adding remaining sugar. When thick and glossy stir into orange mixture. Spoon into pan. Bank l hour or until cake test (long spike!) comes out clean. Cool, turn out and sprinkle with icing sugar.
Rich icing
¼ cup margarine
2 cups icing sugar
1 egg yolk
1 tsp vanilla extract
1 tbsp. Almond milk
Thoroughly cream margarine with half the sugar. Add the unbeaten egg yolk and vanilla. Add remaining sugar and almond milk. Beat the spreading consistency. Double recipe will do l double layer cake or 32 cupcakes.
Fruit Smoothy
¾ cup fresh strawberries (or other favourite fruit)
¾ cup apple juice
l/2 cup raspberries
1 frozen banana, sliced
Blend in blender till smooth.
Vegetable Dip
l-l/2 cups Miracle Whip salad dressing
l crushed garlic clove
2 hard-boiled eggs (finely chopped)
4 spring onions, chopped
2 tbsp. Lemon juice
tarragon - a generous dash
Mix together and serve with a generous display of raw cauliflower, carrots, celery, green onion, red, orange and yellow peppers, radishes and anything else you can think of.
Another vegetable dip
1 tub Toffutti sour cream
a generous dollop of Johnny's Jamaica Mistake salad dressing
Mix well and service with raw veggies. I use as little JM as possible as I am unsure of the vinegar amount in it (molds and mildews allergies) But Stephi tolerates it very well.
Thinned even further and you have a lovely salad dressing, not as sweet at JM alone.
Baked Beans
4 cups dried navy beans
l small onion
5 pieces bacon, cut up or 2 tsp smoke flavouring
l cup real Maple syrup
l/2 cup chili sauce
l tsp dry mustard
2 tsp salt
Soak beans overnight in cold water. In the morning, bring to a boil, simmer for l/2 hour. Drain beans and put into a deep oven proof pot or casserole dish. Bury onion and bacon. Combine syrup, chili sauce, mustard and salt and pour over beans. Add boiling water to cover beans l". Cover pot tightly, use foil under lid if necessary to block all steam holes. Bake at 275 5-6 hours. Check pot every now and then and add boiling water if necessary. Don't let them dry out. To serve remove onion (husband makes a lunge for this!) Serves 8-l0. WARNING: DON'T SUBSTITUTE ANYTHING FOR THE SYRUP!!!!! Fake syrup has caramel (gluten from barley) in it and most kids can have maple syrup and it will ruin the recipe if you use the other stuff
Corned Beef
4 lb. Brisket of flank of beef
3 quarts of water (spring only - no chemicals!)
2 tsp saltpeter (ask your druggist, assure him you aren't making bombs!)
¾ cup pickling salt
3 cloves garlic, peeled
2 tsp. Fresh pickling spices (mixed at bulk store)
l/4 cup sugar
Combine water and all ingredients except beef and bring to a full rolling boil. Put meat into an enameled or stoneware or glass bowl and pour the hot liquid over it. Let stand 5 days, covered tightly, rotating meat daily. Weigh meat down with a place to keep it submerged. After 5 days wash meat well under cold running water. Cover with water and simmer 4 hours, till tender, adding carrots and potatoes the last hour or so of cooking. Should anything start growing on the brine remove immediately, before you turn the meat over.Freezes well before cooking.
Potato Pancakes
3 large potatoes, grated and drained
3 tbsp bh flour
2 eggs
l tbsp lemon juice
l/2 tsp salt
l/4 tsp pepper
l tbsp minced fresh parsley ( dried is okay too)
l/2 tsp baking powder
l cup frozen or fresh or canned corn kernels, drained
l small onion, grated
Mix well and fry in a couple of tbsp. Of canola oil. Serve with applesauce.
French Onion Soup
1 tbsp each butter and canola oil
5 medium onions, preferably Vidalia
l tsp salt
l/2 tsp sugar
l/4 bh flour
8 cups gluten free beef stock, or homemade
l tbsp. Instant coffee (this is essential!)
2 cloves of garlic , smashed
slices of rice bread
parmesan or emmenthal flavoured , soymage cheese substitute (whey, gluten, casein free)
In a large frying pan, over medication heat, melt butter and canola oil. Add onion and cook covered l5 minutes. Stir in salt and sugar and garlic and continue to cook uncovered stiring frequently for 30 more minutes until onions are well browned (caramelized) Sprinkle with flour and stir in stock. Simmer uncovered for l5 minutes, stirring occasionally. Meanwhile toast bread. Put soup into ovenproof bowls (corning, crockery, etc) top each bowl of soup with a slice of bread, followed by a generous sprinkle of cheese substitute. Broil l-2 minutes and serve.
When vidalia onions are in season I 6X this recipe and put it into the freezer for winter. Fabulous. Also for the non-d/g free members use a french stick slice and emmenthal cheese, grated and the rest of the bread at the table. difficult child has his/her toasted rice bread.
Chicken Scaloppini
Gently pound (better than your difficult child!) a couple of skinned, deboned chicken breasts to an even thickness. Beat l egg with ¾ tsp salt and l/4 tsp pepper. Coat chicken with bh flour, dip in egg and then coat with l/4 cup Perky's brown rice cereal, (severely smashed with a rolling pin!) or gluten -free bread crumbs .
Meanwhile, in a frying pan, put 6 peeled garlic clove halves with l/4 cup canola oil and cook chicken in batches till done. Discard the garlic and service the meat with a sprinkle of fresh lemon and juice and chopped fresh basil. Yum!
Sautéed Chicken with Honey Mustard Sauce
4 chicken breasts, skinned and deboned
bh flour
salt and pepper
3 tbsp. Canola oil
l-l/2 tsp Dijon mustard
l/2 cup gluten free chicken broth
l tbsp honey
l/2 tsp tarragon, crumbled
l/4 cup toffuti sour cream supreme
Coat chicken breasts with flour, salt and pepper. Pour canola oil into frying pan, add breasts and sauté, uncovered over medication heat until golden on both sides, about 5-7 minutes. Remove and keep warm. Whisk mustard into fat in frying pan , add broth, honey and tarragon and boil vigorously over high heat, stirring frequently until slightly thickened, about 2 minutes, Remove from heat and stir in tofutti sour cream and pour over chicken cutlets and serve.
Hamburger Salami (for sandwiches)
2 lbs. Extra lean ground beef
l-l/2 tsp salt
l tsp freshly ground pepper
l tsp liquid smoke, any flavour you like
l tsp garlic powder, gluten free
l cup fresh spring water
1 tsp dried mustard
Mix above and refrigerate for at least 12 hours. Roll in foil, making a salami shape, Punch holes in foil and bake on a rack over a drip pan at 350 F for l-l/2 hours. When cold slice and serve.
Sweet and Sour spare-ribs
2 lbs. Spare ribs,cut up
salt, pepper and 2 sliced onions
Sauce: l/2 cup brown sugar
1/2 cup wine vinegar
2 tbsp relish (health food kind)
3 tbsp ketchup
2 tbsp wheat free soya sauce
Put meat into a casserole dish, salt and pepper them, pour sauce over top and bake uncovered l-l/2 hours at 350 F. Serve over rice.
NOTE: I know that ketchup and vinegar contain yeasts and molds and mildews and Stephi rages when she has these things straight out of the bottle. But I have found when they are cooked they seem to have no effect on her whatsoever. I use only Muirglen ketchup or make my own (recipe to follow). I wonder if the boiling effect kills the molds and mildews and yeasts? If anyone knows the answer to this, mail me please!
Hoisin and Ginger Marinade(all meats)
2 tbsp hoisin sauce
l tbsp. Rice vinegar
l tbsp. Dry sherry (cooking)
l tbsp toasted sesame oil
l tbsp fresh grated ginger
2 garlic cloves, minced
pepper to taste.
Combine and marinade any meat for 3 hours (chicken) to pork (6 hours) to beef (up to overnight)
Fiery Grilled Chicken
1/3 cup salsa
l/3 cup white wine
3 tbsp of olive oil
3 crushed garlic cloves
6 breasts, skinned and deboned
Put all ingredients together in a ziplock back and smush to blend. Put in fridge for a couple of hours then barbeque. Discard marinade.
Chicken and Corn Chowder
3 tbsp canola oil l medium onion, diced
l stalk celery, diced l/2 tsp chopped garlic l/4 red pepper, chopped 2 tbsp corn starch dissolved in some broth 4 cups gluten free chicken broth l/2 tsp salt
pinch each: white and cayenne pepper l tbsp chopped parsley
3 cobs corn, removed from cob (2 cups) 8 oz cooked chicken,cubed
l/4 cup nut or soy milk
Heat oil in large saucepan on medium setting. Add onion, celery, garlic, red pepper and cook covered, over low heat until onion is tender, about 5-8 minutes
Add cornstarch mixture and cook stirring, 1-2 minutes until smooth. Add salt and cayenne and white peppers, bring to a boil and simmer uncovered for 30 minutes. Add chopped parsley, corn kernels and nut milk. Bring back to a boil and simmer for l0 minutes. Makes 6 servings, l cup each.
Lyonaise Green Beans
1 lbs. Green beans, french sliced
l/2 onion, finely chopped
2 tbsp canola oil
dashes: salt and pepper
handful of slivered almonds
l tbsp fresh or l tsp dried basil
Simmer beans till just done. In separate fry pan pour oil, add onion and sauté till soft, drain beans and pour onion stuff over them add other stuff, toss and serve
Maple Carrots
2-l/2 cups frozen or fresh carrots
2 tbsp butter (optional)
2 tbsp maple syrup
salt and fresh ground pepper.
Cook carrots until tender crisp, drain and put other stuff into saucepan. Heat and stir until carrots are glazed and bubble, add salt and pepper.
Garlic Mashed Potatoes
Throw a handful of peeled, whole garlic cloves into the potato pot as it cooks. Mash potatoes and garlic together. Wonderful!
Cinnamon and Ginger Harvest Chicken
1 tbsp canola oil 4 serving size pieces of chicken
salt and pepper 5 small cooking onions
l tbsp freshly grated gingerroot l/2 cup each red current jelly and chicken broth
l/2 tsp allspice 3 (l-l/2") cinnamon sticks
2 red cooking apples
Heat oil in a large frying pan . Sprinkle chicken with salt and pepper and place 2 or 3 pieces in the pan cooking till golden brown on both sides, about 8-l0 minutes. Remove to a plate. Cut and quarter the onions. Discard all but l tsp oil from pan and add the onions stirring till lightly browned. Stir ginger into the pan, then add the jelly, broth and allspice. Stir until jelly is melted. Add the cinnamon sticks. Arrange chicken pieces in the pan including any accumulated juices, cover and simmer for about l5 minutes. Meanwhile core and slice the apples. Add to the pan. Turn the chicken and continue simmering for about l0 more minutes till chicken is springy. With a spoon remove the chicken and apples and onion to a pan. Bring sauce to a boil and boil vigorously, uncovered, stirring occasionally, until thickened for about 3-4 minutes . Spoon over chicken. Serve over rice or potatoes.
THIS IS NOT A DAIRY AND GLUTEN DINNER. IT'S JUST A FABULOUS COMPANY OFFERING THAT I HAD TO SHARE WITH YOU!
Phyllo topped chicken pot pie
8 chicken breasts, skinned and deboned
l cup whipping cream
l/2 cup butter
3 leeks, sliced and cleaned
2 cups carrots, thinly sliced
l/4 lb. Small fresh mushrooms, halved
l celery rib, sliced
l/2 cup flour
l-l0oz. Can undiluted chicken broth
l-l/4 cups water
l/4 cup dry white wine
l tbsp dried tarragon
l/2 tsp each salt and pepper
CRUST: l/3 cups butter, 8 sheets phyllo pastry
Preheat oven to 350 and place the chicken breasts in a 9xl3 baking dish. Pour cream over top, cover and bake for 25 minutes. Remove but save the liquid. Cut chicken into bite-sized pieces.
Clean leeks and discard all green part. Wash under cold running water after length wise slice (leeks get dirty in-between the layers). Increase over temperature to 425. In a large saucepan melt 2 tbsp butter over medication. Heat. Add the leeks, carrots, mushroom and celery and sauté for 8-l0 minutes. Remove and put with the chicken. Add remaining l/3 cup butter to the saucepan. Stir in the flour and cook stirring constantly for about 2 minutes. Do not let the flour brown. Gradually add the chicken broth,water and wine, stirring constantly until thickened and smooth, about 6 minutes. Then, stir in the chicken liquid, tarragon, salt and pepper. Continue to cook, stirring continuously for about 5 minutes. It must be very thick.
Remove the sauce pan from the heat and stir in the chicken and veggies. If baking right away, turn the hot mixture into a deep casserole dish, If making ahead cover and refrigerate. Reheat over a low heat or in the microwave before topping with the crust.
To prepare the crust, melt the butter over a low heat or in the micro. Lay the 8 sheets of phyllo pastry on the counter. Cover the entire surface of the phyllo with waxed paper and a damp cloth to prevent the dough from drying out and cracking. Place 2 sheets of phyllo on the counter, l on top of the other, lightly brush with melted butter. Carefully lay2 more sheets of phyllo over top, making sure that all corners match, lightly brush with melted butter. Repeat till all phyllo used up.
Place the stacked phyllo butter-side up on top of the hot chicken mixture to form a crust. Using scissors trim the phyllo to about l inch beyond the edge of the plate. Tuck the sides under and crimp. Brush the edges with melted butter. Make 4 slits in the top. Bake in the centre of a preheated over for 20-25 minutes of until the top is crisp and golden. Worth all the hard work!
Pie pastry
In a food processor blend: l cup macadamia nuts
Then add: l/4 cup water
½ cup canola oil
l tsp vanilla, and blend
Add: 2-l/4 cups tapioca flour
1 tsp salt
½ cup sugar
Blend till a dough forms. Use tapioca starch to flour rolling pin and board.
Rolls beautifully, to make l pie shell and l bottom. Follow filling instructions for baking. This is from Karen Seroussi's book, Unravelling the mysteries of Autism and Pervasive Developmental Disorder (PDD).
Leek and Potato soup
1tbsp canola oil 4 cups gluten free chicken broth
2 cups sliced leeks (white only plus l" of green) 3 cups peeled, diced potatoes
l cup chopped celery l cup chopped carrots
¾ tsp dried thyme l/4 tsp black pepper
l cup nut, soy, or dairy-free liquid l tbsp minced fresh dill (optional)
In large sauce pan heat oil and add leeks and celery. Cook and stir for 5 minutes till veggy's start to soften. Add broth, potatoes, carrots, thyme, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. Working in batches, transfer soup to blender or food processor and puree till smooth. Return to pot , stir in milk fluid and dill. Serve hot. Do not re-boil.
Split Pea Soup
2 cups dry split peas l0 cups water
l ham bone with meat OR 2 tsp smokeflavouring
l cup chopped onion l cup chopped celery
l cup chopped carrots l-l/2 tsp salt, or to taste after cooking is done
l/2 tsp pepper l/4 tsp savory
Combine all ingredients and bring to a boil. Reduce heat, cover and simmer until peas are tender, about 2-l/2 hours. Remove meat from ham bone. Transferring in batches to the food processor or blender, puree till smooth,
Basic Catsup
1 cup tomato puree (fresh or canned)
l/4 cup canola oil
l tbsp. Honey
l tbsp. Lemon juice
l/4 tsp onion powder
l/ tsp oregano
l/8 tsp celery seed
salt and pepper
In a blender combine all ingredients and blend until smooth. Keep covered in the fridge.
Pork with Apple Mustard Sauce
4 pork chops
2 tbsp canola oil
l/2 cup apple juice or apple cider
2 tbsp grainy german-style mustard
salt and pepper
pinches of rosemary and thyme
Trim all visible fat from chops and nick in several places to prevent edges from curling during cooking. Put canola in large frying pan over medication. Heat. Add chops and cook till browned on both sides. Pour juice over chops and whisk mustard and seasonings into pan. Cover and reduce heat for 40 minutes or until tender. Serve chops with sauce as gravy for potatoes or rice.
Turkey Soup
1 tbsp canola oil 2 medication carrots sliced
2 stalks celery chopped l cup chopped onion
5 cups turkey stock l bay leaf
l/4 tsp each: poultry seasoning and white pepper ¾ lbs turkey cut into chunks
l/2 cup brown rice l cup corn
l tbsp parsley l bay leaf
In a large dutch oven or sauce pan heat oil, add carrots, celery and onion, cook till softened but not brown. Add stock , bay leaf and spices. Bring to boil . Stir in met and rice. Cook covered 30 minutes till rice and veggetables are tender. Stir in (if using leftover corn) and parsley.
Apple Chicken
4 boneless skinless chicken breasts l/2 tsp dried thyme
l/4 tsp salt and pepper 2 tbsp canola oil
2 apples, unpeeled, cored and thickly sliced l onion, sliced
l/2 cup apple cider or apple juice l tsp cornstarch
Sprinkle chicken the thyme, salt and pepper. In large skillet, heat half of the oil over medication high heat, brown chicken all over. Transfer to place. Add remaining oil to skillet. Cook apples and onions stirring occasionally for about 5 minutes or until golden. Add apple cider, bring to boil. Return chicken to skilled, cover and cook over medication-low heat turning once, about 7-l0 minutes or until done. Transfer chicken to serving platter. Whisk cornstarch in a bit of apple juice or cider and pour into skillet, and cook for l minute or so until glossy and thickened. Pour over chicken.
Most famous ribs
2 racks of pork spareribs
2 carrots, scraped and chopped
2 stalks celery, chopped
2 onions, peeled and quartered
l bouquet garni of several stems, of parsley
fresh thyme and a couple of bayleaves
l5 whole black peppercorns.
Put the ribs in a large stock pot and barely cover with water. Bring to a boil over medication heat, making sure ribs do not touch bottom of pot or they'll scorch. Skin off all the foam and reduce to low. Add the other ingredients and cover and simmer for l hour. Remove pot from heat and allow to cool to room temperature. Carefully take out very tender ribs, drain and refrigerate until ready to use.Make bouquet by wrapping stuff in cheesecloth.
Barbeque Sauce
2 cups Muirglen (or homemade) catsup
l/4 cup orange or pineapple juice
2 tbsp. Lemon juice
l/4 cup honey
2 tsp Worcestershire sauce
l/2 tsp cloves, ground
l tsp onion salt
Combine all ingredients in saucepan. Simmer for 5 minutes. Keeps in the fridge for a couple of weeks.
Hamburgers
1 lbs lean or extra lean ground beef
l onion, finely chopped
l garlic clove, minced
l/2 tsp salt
l/4 tsp pepper
l/2 cup gluten free breadcrumbs
l egg
Mix well, form patties and barbeque. I also use this mixture for meatloaf. 350 F for about 45 minutes in oven. Add potatoes (scrubbed and pricked) and squash, cut in half, seeds and membranes removed, filled with l tsp butter and salt and pepper, wrapped in foil and dinner is all in the oven at the same time!
I have found that Ground almonds (either you grind or store ground) are a really good replacement in recipes that call for oatmeal. I only buy vanilla flavour almond or soy milk. Dari-free is a good milk flavoured replacement that doesn't leave an after taste like soy. I also know that Dr. and Naturopath's say NO SUGAR! Well, welcome to the real world, the kids starve to death without sugar and you end up with a pile of uneaten food. There are compromises to make with all this stuff. If you take the sugar amounts and divide it over the amount of food you have all of a sudden the sugar content in a muffin is down to maybe l-2 tsp. A lot, but much better than what they were having before. When I talk about gluten free breadcrumbs I save the crusts and cutoffs from rice bread and toast them and then grind them in my food processor and keep them in a bag in the freezer. If you are stuffing the turkey, make your difficult child's stuffing and put it in the neck cavity and yours in the body cavity. I make stuffing exactly the same way and the rice bread tastes great. Keep rice bread in the freezer, not bread drawer, it dries out very quickly. When making spaghetti , the soy noodles look and "mouth feel" and taste the same as durum wheat ones. Cook till tender. Tinkyada rice noodles make the water "slimy" Use a large dutch oven, lots of water and rinse well under hot water. Also cook for l2 minutes, not 9-ll package calls for. Keep a bag of "Bette Hagman's" flour available at all times. It's adds spontaneity to your muffin making. Anytime you see anything off beat that's gluten or dairy free buy it and throw it into the freezer. When making bread try to use a counter standing (kitchennaid, kenmore, etc.) mixer. It' makes life so much easier. Try to look for candy that is white (scotch mints and Menthos) or clear. I'm amazed in school how many teachers' "reward" the kids with candy. All they do is add to the hell of the classroom! Keep those little carrots on hand, kids love them with dip. Bigelow fruit , no caffeine, teas are delightful cold or hot. Make your recipes in bulk and freeze portion sizes. Makes life so much easier.
Spaghetti Sauce
1 lbs. Lean ground beef, brown and oil removed* l -28 oz. Can tomatoes or l0 fresh and peeled
l can tomato paste 2 onions, chopped
l green pepper, chopped l-3 (as you like) garlic cloves, minced
l tbsp fresh, chopped oregano or l tsp dried l tbsp fresh chopped basil, or l tsp dried
*Brown meat and put it into a colander and rinse well under running hot water. Fat level is now consistent with chicken!
In same frying pan add onion and garlic and cook till soft, add pepper and tomatoes. Bring to a boil then reduce heat and add tomato paste, herbs and drained meat. * Or don't add any meat. I do it both ways!
Chicken Soup
4 chicken legs, thighs attached l0 cups of water
4 celery ribs including leaves, chopped 3 onions, coarsely chopped
4 carrots, chopped 2 parsnips, peeled chopped
l tsp each: savory salt and pepper to sage taste
thyme about 4 tbsp gluten free chicken broth powder
poultry seasoning (you'll have to adjust this to your tastes)
Remove skin from legs. Put into a big dutch oven with onions and simmer for about 2 hours until chicken falls off bones. Remove chicken, cut meat into bite size chunks and return to pot with everything else. Simmer for another hour and serve. Should be thick. Actually add more vegetables and you 'll have stew!
[This message has been edited by Tracey#l (edited 15 October 2000).]
Bette Hagman's Flour (referred to as "bh" in my recipes)
6 parts rice flour (white or brown)
2 parts potato starch
l part tapioca starch
This mixture can be substituted in MOST (not all) recipes for regular flour but you must double or triple your baking powder (use gluten free baking powder only) Add cooking failures to dogs's bowl! Much better for him than the garbage in a can or bag!
Banana Muffins
l.5 cups bh flour 2 eggs
l/2 cup sugar l/4 cup canola oil
l tbsp. Baking powder l/4 soy (or nut) milk
l cup ground almonds 3 or 4 mashed bananas
l tsp. Baking soda
l/2 tsp salt
Mix all till well moistened. 400 F 20-25 minutes. Makes l2 muffins. Freeze well
Peach Muffins
¾ cup sugar l/2 cup canola oil
l/4 tsp salt l egg
l l/2 tbsp. Baking powder ¾ cup soy or nut milk
l-3/4 cups bh flour l/4 tsp almond flavouring
l-l/2 cups chopped peaches (2 large)
Mix till well moistened. 375 F 20 minutes.
Freezes well, can be doubled easily.
Zucchini Muffins
2 tsp cinnamon 2 cups grated zucchini
l tbsp. Baking powder (or l cup zucchini and l cup applesauce or apples,
l tsp baking soda finely chopped)
3 cups bh flour 3 eggs
l-3/4 cups sugar l tsp vanilla
l/2 cup raisons or nuts (optional) l cup canola oil
Mix till well-moistened, wet into dry, 375 F 24 minutes, makes l8 muffins, Freezes well.
Applesauce Muffins
l.5 cups bh flour 2 eggs (or replacer)
l cup ground almonds l/4 cup canola oil
l/2 cup sugar l/4 cup soy or nut milk
l tbsp. Baking powder l.5 cups applesauce (approx.)
l tsp. Baking soda
l/2 tsp salt
Mix till well moistened, 400F 20-25 minutes. Makes l2 muffins, freeze well.
Sour Dough Pancakes
1 cup potato starch flour
l tsp. Baking powder
l/2 cup potato flakes
l tbsp. well packed brown sugar
l well beaten egg
l-l/2 - 2cups (approx.) almond or soy milk
Beat egg in mixer, add almond milk, then oil and sugar. Beat in potato flakes then potato starch and baking powder. Add fluid till proper consistency is acquired. Cook as many as you can immediately as this thickens like crazy if left standing. Add fluid to maintain consistence.
To makes waffles: reduce milk by l cup (approx.) and use a waffle maker.
I always bake in "binges" and freeze tons of stuff so the kids can self-feed! And yes sometimes dinner turns into an assortment of muffins. "Aren't you lucky kids, you get baking for dinner!"
Blueberry muffins
2 cups bh flour 1 egg
l-l/2 tbsp baking powder l cup nut or soy milk
4 tbsp. Sugar l/4 cup canola oil
l tsp salt l cup blueberries
Mix till well-moistened, Bake 400 F 20-25 minutes,. Makes l2, freeze well.
Almond Coconut cookies
1 lbs. (2 cups margarine) l tsp. Baking soda
l cup brown sugar l cup coconut
l cup white sugar 3 cups bh flour
2 eggs ¾ tsp salt
l tsp vanilla (girlfriend only) 2-2/3 cups ground
almonds
Cream butter and sugars. Add eggs, sift dry ingredients together and add in batches. Roll into l" or 2" (what the heck!) balls and press SLIGHTLY with a moistened fork. Don't mash them as they will burn. Bake: 375 - 8 minutes
340 - 6 minutes (convection oven) WATCH THESE CAREFULLY!!!
Recipe can be halved successfully.
Orange-Almond Cake
2 large navel oranges l-l/2 cups ground almonds 3 eggs, separated l-l/4 cups granulated sugar
Simmer oranges in water for l-l/2 hours. Drain, cool, chop and puree in food processor. Preheat oven to 375, canola oil and tapioca flour an 8 or 9" springform pan. Line the base with parchment paper. (draw the circle on paper, cut it out and lay it in the pan).
Beat egg yolks, then add oranges in processor together with the almonds and l cup of sugar. Pulse till well mixed. Beat egg whites till frothy. Keep beating while adding remaining sugar. When thick and glossy stir into orange mixture. Spoon into pan. Bank l hour or until cake test (long spike!) comes out clean. Cool, turn out and sprinkle with icing sugar.
Rich icing
¼ cup margarine
2 cups icing sugar
1 egg yolk
1 tsp vanilla extract
1 tbsp. Almond milk
Thoroughly cream margarine with half the sugar. Add the unbeaten egg yolk and vanilla. Add remaining sugar and almond milk. Beat the spreading consistency. Double recipe will do l double layer cake or 32 cupcakes.
Fruit Smoothy
¾ cup fresh strawberries (or other favourite fruit)
¾ cup apple juice
l/2 cup raspberries
1 frozen banana, sliced
Blend in blender till smooth.
Vegetable Dip
l-l/2 cups Miracle Whip salad dressing
l crushed garlic clove
2 hard-boiled eggs (finely chopped)
4 spring onions, chopped
2 tbsp. Lemon juice
tarragon - a generous dash
Mix together and serve with a generous display of raw cauliflower, carrots, celery, green onion, red, orange and yellow peppers, radishes and anything else you can think of.
Another vegetable dip
1 tub Toffutti sour cream
a generous dollop of Johnny's Jamaica Mistake salad dressing
Mix well and service with raw veggies. I use as little JM as possible as I am unsure of the vinegar amount in it (molds and mildews allergies) But Stephi tolerates it very well.
Thinned even further and you have a lovely salad dressing, not as sweet at JM alone.
Baked Beans
4 cups dried navy beans
l small onion
5 pieces bacon, cut up or 2 tsp smoke flavouring
l cup real Maple syrup
l/2 cup chili sauce
l tsp dry mustard
2 tsp salt
Soak beans overnight in cold water. In the morning, bring to a boil, simmer for l/2 hour. Drain beans and put into a deep oven proof pot or casserole dish. Bury onion and bacon. Combine syrup, chili sauce, mustard and salt and pour over beans. Add boiling water to cover beans l". Cover pot tightly, use foil under lid if necessary to block all steam holes. Bake at 275 5-6 hours. Check pot every now and then and add boiling water if necessary. Don't let them dry out. To serve remove onion (husband makes a lunge for this!) Serves 8-l0. WARNING: DON'T SUBSTITUTE ANYTHING FOR THE SYRUP!!!!! Fake syrup has caramel (gluten from barley) in it and most kids can have maple syrup and it will ruin the recipe if you use the other stuff
Corned Beef
4 lb. Brisket of flank of beef
3 quarts of water (spring only - no chemicals!)
2 tsp saltpeter (ask your druggist, assure him you aren't making bombs!)
¾ cup pickling salt
3 cloves garlic, peeled
2 tsp. Fresh pickling spices (mixed at bulk store)
l/4 cup sugar
Combine water and all ingredients except beef and bring to a full rolling boil. Put meat into an enameled or stoneware or glass bowl and pour the hot liquid over it. Let stand 5 days, covered tightly, rotating meat daily. Weigh meat down with a place to keep it submerged. After 5 days wash meat well under cold running water. Cover with water and simmer 4 hours, till tender, adding carrots and potatoes the last hour or so of cooking. Should anything start growing on the brine remove immediately, before you turn the meat over.Freezes well before cooking.
Potato Pancakes
3 large potatoes, grated and drained
3 tbsp bh flour
2 eggs
l tbsp lemon juice
l/2 tsp salt
l/4 tsp pepper
l tbsp minced fresh parsley ( dried is okay too)
l/2 tsp baking powder
l cup frozen or fresh or canned corn kernels, drained
l small onion, grated
Mix well and fry in a couple of tbsp. Of canola oil. Serve with applesauce.
French Onion Soup
1 tbsp each butter and canola oil
5 medium onions, preferably Vidalia
l tsp salt
l/2 tsp sugar
l/4 bh flour
8 cups gluten free beef stock, or homemade
l tbsp. Instant coffee (this is essential!)
2 cloves of garlic , smashed
slices of rice bread
parmesan or emmenthal flavoured , soymage cheese substitute (whey, gluten, casein free)
In a large frying pan, over medication heat, melt butter and canola oil. Add onion and cook covered l5 minutes. Stir in salt and sugar and garlic and continue to cook uncovered stiring frequently for 30 more minutes until onions are well browned (caramelized) Sprinkle with flour and stir in stock. Simmer uncovered for l5 minutes, stirring occasionally. Meanwhile toast bread. Put soup into ovenproof bowls (corning, crockery, etc) top each bowl of soup with a slice of bread, followed by a generous sprinkle of cheese substitute. Broil l-2 minutes and serve.
When vidalia onions are in season I 6X this recipe and put it into the freezer for winter. Fabulous. Also for the non-d/g free members use a french stick slice and emmenthal cheese, grated and the rest of the bread at the table. difficult child has his/her toasted rice bread.
Chicken Scaloppini
Gently pound (better than your difficult child!) a couple of skinned, deboned chicken breasts to an even thickness. Beat l egg with ¾ tsp salt and l/4 tsp pepper. Coat chicken with bh flour, dip in egg and then coat with l/4 cup Perky's brown rice cereal, (severely smashed with a rolling pin!) or gluten -free bread crumbs .
Meanwhile, in a frying pan, put 6 peeled garlic clove halves with l/4 cup canola oil and cook chicken in batches till done. Discard the garlic and service the meat with a sprinkle of fresh lemon and juice and chopped fresh basil. Yum!
Sautéed Chicken with Honey Mustard Sauce
4 chicken breasts, skinned and deboned
bh flour
salt and pepper
3 tbsp. Canola oil
l-l/2 tsp Dijon mustard
l/2 cup gluten free chicken broth
l tbsp honey
l/2 tsp tarragon, crumbled
l/4 cup toffuti sour cream supreme
Coat chicken breasts with flour, salt and pepper. Pour canola oil into frying pan, add breasts and sauté, uncovered over medication heat until golden on both sides, about 5-7 minutes. Remove and keep warm. Whisk mustard into fat in frying pan , add broth, honey and tarragon and boil vigorously over high heat, stirring frequently until slightly thickened, about 2 minutes, Remove from heat and stir in tofutti sour cream and pour over chicken cutlets and serve.
Hamburger Salami (for sandwiches)
2 lbs. Extra lean ground beef
l-l/2 tsp salt
l tsp freshly ground pepper
l tsp liquid smoke, any flavour you like
l tsp garlic powder, gluten free
l cup fresh spring water
1 tsp dried mustard
Mix above and refrigerate for at least 12 hours. Roll in foil, making a salami shape, Punch holes in foil and bake on a rack over a drip pan at 350 F for l-l/2 hours. When cold slice and serve.
Sweet and Sour spare-ribs
2 lbs. Spare ribs,cut up
salt, pepper and 2 sliced onions
Sauce: l/2 cup brown sugar
1/2 cup wine vinegar
2 tbsp relish (health food kind)
3 tbsp ketchup
2 tbsp wheat free soya sauce
Put meat into a casserole dish, salt and pepper them, pour sauce over top and bake uncovered l-l/2 hours at 350 F. Serve over rice.
NOTE: I know that ketchup and vinegar contain yeasts and molds and mildews and Stephi rages when she has these things straight out of the bottle. But I have found when they are cooked they seem to have no effect on her whatsoever. I use only Muirglen ketchup or make my own (recipe to follow). I wonder if the boiling effect kills the molds and mildews and yeasts? If anyone knows the answer to this, mail me please!
Hoisin and Ginger Marinade(all meats)
2 tbsp hoisin sauce
l tbsp. Rice vinegar
l tbsp. Dry sherry (cooking)
l tbsp toasted sesame oil
l tbsp fresh grated ginger
2 garlic cloves, minced
pepper to taste.
Combine and marinade any meat for 3 hours (chicken) to pork (6 hours) to beef (up to overnight)
Fiery Grilled Chicken
1/3 cup salsa
l/3 cup white wine
3 tbsp of olive oil
3 crushed garlic cloves
6 breasts, skinned and deboned
Put all ingredients together in a ziplock back and smush to blend. Put in fridge for a couple of hours then barbeque. Discard marinade.
Chicken and Corn Chowder
3 tbsp canola oil l medium onion, diced
l stalk celery, diced l/2 tsp chopped garlic l/4 red pepper, chopped 2 tbsp corn starch dissolved in some broth 4 cups gluten free chicken broth l/2 tsp salt
pinch each: white and cayenne pepper l tbsp chopped parsley
3 cobs corn, removed from cob (2 cups) 8 oz cooked chicken,cubed
l/4 cup nut or soy milk
Heat oil in large saucepan on medium setting. Add onion, celery, garlic, red pepper and cook covered, over low heat until onion is tender, about 5-8 minutes
Add cornstarch mixture and cook stirring, 1-2 minutes until smooth. Add salt and cayenne and white peppers, bring to a boil and simmer uncovered for 30 minutes. Add chopped parsley, corn kernels and nut milk. Bring back to a boil and simmer for l0 minutes. Makes 6 servings, l cup each.
Lyonaise Green Beans
1 lbs. Green beans, french sliced
l/2 onion, finely chopped
2 tbsp canola oil
dashes: salt and pepper
handful of slivered almonds
l tbsp fresh or l tsp dried basil
Simmer beans till just done. In separate fry pan pour oil, add onion and sauté till soft, drain beans and pour onion stuff over them add other stuff, toss and serve
Maple Carrots
2-l/2 cups frozen or fresh carrots
2 tbsp butter (optional)
2 tbsp maple syrup
salt and fresh ground pepper.
Cook carrots until tender crisp, drain and put other stuff into saucepan. Heat and stir until carrots are glazed and bubble, add salt and pepper.
Garlic Mashed Potatoes
Throw a handful of peeled, whole garlic cloves into the potato pot as it cooks. Mash potatoes and garlic together. Wonderful!
Cinnamon and Ginger Harvest Chicken
1 tbsp canola oil 4 serving size pieces of chicken
salt and pepper 5 small cooking onions
l tbsp freshly grated gingerroot l/2 cup each red current jelly and chicken broth
l/2 tsp allspice 3 (l-l/2") cinnamon sticks
2 red cooking apples
Heat oil in a large frying pan . Sprinkle chicken with salt and pepper and place 2 or 3 pieces in the pan cooking till golden brown on both sides, about 8-l0 minutes. Remove to a plate. Cut and quarter the onions. Discard all but l tsp oil from pan and add the onions stirring till lightly browned. Stir ginger into the pan, then add the jelly, broth and allspice. Stir until jelly is melted. Add the cinnamon sticks. Arrange chicken pieces in the pan including any accumulated juices, cover and simmer for about l5 minutes. Meanwhile core and slice the apples. Add to the pan. Turn the chicken and continue simmering for about l0 more minutes till chicken is springy. With a spoon remove the chicken and apples and onion to a pan. Bring sauce to a boil and boil vigorously, uncovered, stirring occasionally, until thickened for about 3-4 minutes . Spoon over chicken. Serve over rice or potatoes.
THIS IS NOT A DAIRY AND GLUTEN DINNER. IT'S JUST A FABULOUS COMPANY OFFERING THAT I HAD TO SHARE WITH YOU!
Phyllo topped chicken pot pie
8 chicken breasts, skinned and deboned
l cup whipping cream
l/2 cup butter
3 leeks, sliced and cleaned
2 cups carrots, thinly sliced
l/4 lb. Small fresh mushrooms, halved
l celery rib, sliced
l/2 cup flour
l-l0oz. Can undiluted chicken broth
l-l/4 cups water
l/4 cup dry white wine
l tbsp dried tarragon
l/2 tsp each salt and pepper
CRUST: l/3 cups butter, 8 sheets phyllo pastry
Preheat oven to 350 and place the chicken breasts in a 9xl3 baking dish. Pour cream over top, cover and bake for 25 minutes. Remove but save the liquid. Cut chicken into bite-sized pieces.
Clean leeks and discard all green part. Wash under cold running water after length wise slice (leeks get dirty in-between the layers). Increase over temperature to 425. In a large saucepan melt 2 tbsp butter over medication. Heat. Add the leeks, carrots, mushroom and celery and sauté for 8-l0 minutes. Remove and put with the chicken. Add remaining l/3 cup butter to the saucepan. Stir in the flour and cook stirring constantly for about 2 minutes. Do not let the flour brown. Gradually add the chicken broth,water and wine, stirring constantly until thickened and smooth, about 6 minutes. Then, stir in the chicken liquid, tarragon, salt and pepper. Continue to cook, stirring continuously for about 5 minutes. It must be very thick.
Remove the sauce pan from the heat and stir in the chicken and veggies. If baking right away, turn the hot mixture into a deep casserole dish, If making ahead cover and refrigerate. Reheat over a low heat or in the microwave before topping with the crust.
To prepare the crust, melt the butter over a low heat or in the micro. Lay the 8 sheets of phyllo pastry on the counter. Cover the entire surface of the phyllo with waxed paper and a damp cloth to prevent the dough from drying out and cracking. Place 2 sheets of phyllo on the counter, l on top of the other, lightly brush with melted butter. Carefully lay2 more sheets of phyllo over top, making sure that all corners match, lightly brush with melted butter. Repeat till all phyllo used up.
Place the stacked phyllo butter-side up on top of the hot chicken mixture to form a crust. Using scissors trim the phyllo to about l inch beyond the edge of the plate. Tuck the sides under and crimp. Brush the edges with melted butter. Make 4 slits in the top. Bake in the centre of a preheated over for 20-25 minutes of until the top is crisp and golden. Worth all the hard work!
Pie pastry
In a food processor blend: l cup macadamia nuts
Then add: l/4 cup water
½ cup canola oil
l tsp vanilla, and blend
Add: 2-l/4 cups tapioca flour
1 tsp salt
½ cup sugar
Blend till a dough forms. Use tapioca starch to flour rolling pin and board.
Rolls beautifully, to make l pie shell and l bottom. Follow filling instructions for baking. This is from Karen Seroussi's book, Unravelling the mysteries of Autism and Pervasive Developmental Disorder (PDD).
Leek and Potato soup
1tbsp canola oil 4 cups gluten free chicken broth
2 cups sliced leeks (white only plus l" of green) 3 cups peeled, diced potatoes
l cup chopped celery l cup chopped carrots
¾ tsp dried thyme l/4 tsp black pepper
l cup nut, soy, or dairy-free liquid l tbsp minced fresh dill (optional)
In large sauce pan heat oil and add leeks and celery. Cook and stir for 5 minutes till veggy's start to soften. Add broth, potatoes, carrots, thyme, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. Working in batches, transfer soup to blender or food processor and puree till smooth. Return to pot , stir in milk fluid and dill. Serve hot. Do not re-boil.
Split Pea Soup
2 cups dry split peas l0 cups water
l ham bone with meat OR 2 tsp smokeflavouring
l cup chopped onion l cup chopped celery
l cup chopped carrots l-l/2 tsp salt, or to taste after cooking is done
l/2 tsp pepper l/4 tsp savory
Combine all ingredients and bring to a boil. Reduce heat, cover and simmer until peas are tender, about 2-l/2 hours. Remove meat from ham bone. Transferring in batches to the food processor or blender, puree till smooth,
Basic Catsup
1 cup tomato puree (fresh or canned)
l/4 cup canola oil
l tbsp. Honey
l tbsp. Lemon juice
l/4 tsp onion powder
l/ tsp oregano
l/8 tsp celery seed
salt and pepper
In a blender combine all ingredients and blend until smooth. Keep covered in the fridge.
Pork with Apple Mustard Sauce
4 pork chops
2 tbsp canola oil
l/2 cup apple juice or apple cider
2 tbsp grainy german-style mustard
salt and pepper
pinches of rosemary and thyme
Trim all visible fat from chops and nick in several places to prevent edges from curling during cooking. Put canola in large frying pan over medication. Heat. Add chops and cook till browned on both sides. Pour juice over chops and whisk mustard and seasonings into pan. Cover and reduce heat for 40 minutes or until tender. Serve chops with sauce as gravy for potatoes or rice.
Turkey Soup
1 tbsp canola oil 2 medication carrots sliced
2 stalks celery chopped l cup chopped onion
5 cups turkey stock l bay leaf
l/4 tsp each: poultry seasoning and white pepper ¾ lbs turkey cut into chunks
l/2 cup brown rice l cup corn
l tbsp parsley l bay leaf
In a large dutch oven or sauce pan heat oil, add carrots, celery and onion, cook till softened but not brown. Add stock , bay leaf and spices. Bring to boil . Stir in met and rice. Cook covered 30 minutes till rice and veggetables are tender. Stir in (if using leftover corn) and parsley.
Apple Chicken
4 boneless skinless chicken breasts l/2 tsp dried thyme
l/4 tsp salt and pepper 2 tbsp canola oil
2 apples, unpeeled, cored and thickly sliced l onion, sliced
l/2 cup apple cider or apple juice l tsp cornstarch
Sprinkle chicken the thyme, salt and pepper. In large skillet, heat half of the oil over medication high heat, brown chicken all over. Transfer to place. Add remaining oil to skillet. Cook apples and onions stirring occasionally for about 5 minutes or until golden. Add apple cider, bring to boil. Return chicken to skilled, cover and cook over medication-low heat turning once, about 7-l0 minutes or until done. Transfer chicken to serving platter. Whisk cornstarch in a bit of apple juice or cider and pour into skillet, and cook for l minute or so until glossy and thickened. Pour over chicken.
Most famous ribs
2 racks of pork spareribs
2 carrots, scraped and chopped
2 stalks celery, chopped
2 onions, peeled and quartered
l bouquet garni of several stems, of parsley
fresh thyme and a couple of bayleaves
l5 whole black peppercorns.
Put the ribs in a large stock pot and barely cover with water. Bring to a boil over medication heat, making sure ribs do not touch bottom of pot or they'll scorch. Skin off all the foam and reduce to low. Add the other ingredients and cover and simmer for l hour. Remove pot from heat and allow to cool to room temperature. Carefully take out very tender ribs, drain and refrigerate until ready to use.Make bouquet by wrapping stuff in cheesecloth.
Barbeque Sauce
2 cups Muirglen (or homemade) catsup
l/4 cup orange or pineapple juice
2 tbsp. Lemon juice
l/4 cup honey
2 tsp Worcestershire sauce
l/2 tsp cloves, ground
l tsp onion salt
Combine all ingredients in saucepan. Simmer for 5 minutes. Keeps in the fridge for a couple of weeks.
Hamburgers
1 lbs lean or extra lean ground beef
l onion, finely chopped
l garlic clove, minced
l/2 tsp salt
l/4 tsp pepper
l/2 cup gluten free breadcrumbs
l egg
Mix well, form patties and barbeque. I also use this mixture for meatloaf. 350 F for about 45 minutes in oven. Add potatoes (scrubbed and pricked) and squash, cut in half, seeds and membranes removed, filled with l tsp butter and salt and pepper, wrapped in foil and dinner is all in the oven at the same time!
I have found that Ground almonds (either you grind or store ground) are a really good replacement in recipes that call for oatmeal. I only buy vanilla flavour almond or soy milk. Dari-free is a good milk flavoured replacement that doesn't leave an after taste like soy. I also know that Dr. and Naturopath's say NO SUGAR! Well, welcome to the real world, the kids starve to death without sugar and you end up with a pile of uneaten food. There are compromises to make with all this stuff. If you take the sugar amounts and divide it over the amount of food you have all of a sudden the sugar content in a muffin is down to maybe l-2 tsp. A lot, but much better than what they were having before. When I talk about gluten free breadcrumbs I save the crusts and cutoffs from rice bread and toast them and then grind them in my food processor and keep them in a bag in the freezer. If you are stuffing the turkey, make your difficult child's stuffing and put it in the neck cavity and yours in the body cavity. I make stuffing exactly the same way and the rice bread tastes great. Keep rice bread in the freezer, not bread drawer, it dries out very quickly. When making spaghetti , the soy noodles look and "mouth feel" and taste the same as durum wheat ones. Cook till tender. Tinkyada rice noodles make the water "slimy" Use a large dutch oven, lots of water and rinse well under hot water. Also cook for l2 minutes, not 9-ll package calls for. Keep a bag of "Bette Hagman's" flour available at all times. It's adds spontaneity to your muffin making. Anytime you see anything off beat that's gluten or dairy free buy it and throw it into the freezer. When making bread try to use a counter standing (kitchennaid, kenmore, etc.) mixer. It' makes life so much easier. Try to look for candy that is white (scotch mints and Menthos) or clear. I'm amazed in school how many teachers' "reward" the kids with candy. All they do is add to the hell of the classroom! Keep those little carrots on hand, kids love them with dip. Bigelow fruit , no caffeine, teas are delightful cold or hot. Make your recipes in bulk and freeze portion sizes. Makes life so much easier.
Spaghetti Sauce
1 lbs. Lean ground beef, brown and oil removed* l -28 oz. Can tomatoes or l0 fresh and peeled
l can tomato paste 2 onions, chopped
l green pepper, chopped l-3 (as you like) garlic cloves, minced
l tbsp fresh, chopped oregano or l tsp dried l tbsp fresh chopped basil, or l tsp dried
*Brown meat and put it into a colander and rinse well under running hot water. Fat level is now consistent with chicken!
In same frying pan add onion and garlic and cook till soft, add pepper and tomatoes. Bring to a boil then reduce heat and add tomato paste, herbs and drained meat. * Or don't add any meat. I do it both ways!
Chicken Soup
4 chicken legs, thighs attached l0 cups of water
4 celery ribs including leaves, chopped 3 onions, coarsely chopped
4 carrots, chopped 2 parsnips, peeled chopped
l tsp each: savory salt and pepper to sage taste
thyme about 4 tbsp gluten free chicken broth powder
poultry seasoning (you'll have to adjust this to your tastes)
Remove skin from legs. Put into a big dutch oven with onions and simmer for about 2 hours until chicken falls off bones. Remove chicken, cut meat into bite size chunks and return to pot with everything else. Simmer for another hour and serve. Should be thick. Actually add more vegetables and you 'll have stew!
[This message has been edited by Tracey#l (edited 15 October 2000).]
