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DAIRY/GLUTEN FREE RECIPES!10 Pages!
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<blockquote data-source="post: 2915"><p>Hi all, here's some more!</p><p></p><p>Honey Marinade (pork, chicken or shrimp)</p><p></p><p>l/2 cup orange or pineapple juice</p><p>juice and peel of l large lime</p><p>3 tbsp. liquid honey</p><p>2 tsp finely grated ginger</p><p>2 tbsp wheat-free soy sauce</p><p>2 garlic cloves, minced</p><p>l/4 tsp cayenne pepper</p><p></p><p>Stir together, in ziplock bag. Will do l pork tenderloin, a pound of boneless chicken or a pound of shrimp. Marinate for about l hour then put on bbq. Discard marinade.</p><p></p><p>Tofu Ceasar Dip and Dressing</p><p></p><p>l pkg. (l0 oz) silken soft tofu</p><p>l clove garlic, crushed</p><p>3 tbsp extra virgin olive oil</p><p>2 tbsp fresh lemon juice</p><p>2 tsp dijon mustard</p><p>l tsp salt</p><p>l/2 tsp black pepper</p><p></p><p>In a food processor or blender combine tofu, garlic, olive oil, lemon juice, mustard, salt and pepper. Process until mixture is smooth. Serve with fresh vegetables or thin with more lemon juice and oil and use as a salad dressing. For a thicker dip use Medium tofu.</p><p></p><p>Apple/Mustard Pork Chops</p><p></p><p>4 pork chops, 3/4" thick</p><p>2 tbsp butter (or l tbsp butter and l tbsp canola oil </p><p>l/2 cup apple cider or apple juice</p><p>2 tbsp german-style grainy mustard</p><p>salt and pepper</p><p>Pinches or rosemary and thyme</p><p>l/2 cup Toffutti sour supreme </p><p></p><p>Trim all fat from chops and nick edges to prevent curling. Melt fats in fry pan with a cover. Add chops and cook over medium high heat until browned on both sides. Pour juice over chops and whisk in mustard and seasonings. Cover and reduce heat and simmer for 40 minutes or until meat is done. Remove the chops and whip in the "fake" sour cream but DO NOT BOIL, just heat through. Serve over chops and in the gravy boat with mashed potatos and a veggy. Leftover sauce reheats beautifully.</p><p></p><p>Lemony Chickpea Cake</p><p></p><p>2 cups canned chickpeas, drained and rinsed</p><p>5 tbsp fresh lemon juice (2 big lemons)</p><p> divided into 2 tbsp. and 3 tbsp!</p><p>Grated zest of l large lemon</p><p>4 eggs (try replacer, should be okay!)</p><p>l cup sugar</p><p>2/3 cup Bh flour</p><p>3 tsp baking powder (gluten free)</p><p>confectioners or icing sugar (optional)</p><p></p><p>Preheat over to 350 F. In processor puree drained chickpeas and 3 tbsp lemon juice. Add zest, eggs, sugar, flour and b. powder. mix well. Lightly oil a 9" cake pan. Cut a round of waxed paper to fit bottom of pan, set inside and oil it to. Pour in batter. Bake on center rack of oven 45 minutes or until knife comes out clean. Remove, cool on rack l5 minutes then remove from pan. Just before serving pour remaining lemon juice over cake and sprinkle with sugar. I found this was a very good base for a bowl of mixed strawberries, blueberries, bananas etc. and then a dollop of cool whip or something like that.</p><p></p><p>Turkey Pot Pie</p><p></p><p>3 medium potatoes, parboiled and cubed</p><p>l cup coined, parboiled carrots</p><p>l/4 cup butter</p><p>l cup soy milk (or your fluid)</p><p>l cup turkey stock (to follow)</p><p>2 cups cooked, diced turkey</p><p>l/2 cup diced celery, with leaves*</p><p>l cup peas or corn</p><p>2 medium onions quartered</p><p>3/4 tsp salt</p><p>l/2 tsp sage</p><p>l/2 tsp savory</p><p>l/2 tsp tyme or these 3 to taste</p><p></p><p>Macadamia nut pastry (l/2 recipe)</p><p></p><p>Mix 2 tbsp corn starch with soy milk (or fluid)</p><p>In a large oven and stove proof casserole melt the butter and add the stock and heat till boiling. Add the soy/cornstarch milk mixture and stir till thick. Add all the other stuff. (I boil the potatos and carrots cut to the same size in the same pot)</p><p>mixing well and cover with the pastry top. Poke knife holes in the pastry to let the steam escape and brush with more soy milk. Preheat oven to 450 and bake for l5 minutes until pastry is golden, then lower the heat to 350 F and cook for a further 30 minutes. I often double or triple this recipe and put them into the freezer in family size and single serving sizes. Freeze before final cooking.</p><p></p><p>*If you want bulk in your cooking add chopped celery, if you want flavour add the leaves. I make sure I do an equal proportion of both.</p><p></p><p></p><p>Turkey Stock and Turkey Gravy to Die For!!!</p><p>Turkey Stock</p><p>4 lbs of turkey parts (thighs, wings, etc)</p><p>2 medication onions coarsely chopped</p><p>4 carrots, " "</p><p>4 celery stalks " "</p><p>l2 cups of spring water</p><p>l tbsp salt</p><p>l tsp peppercorns</p><p>3 bay leaves</p><p></p><p>In a large roasting pan, roast turkey parts skin side up for about 30 minutes at 425 F turning the pieces every l0 minutes. Meanwhile in a large stock pot heat 2 tbsp canola oil and add the onions, carrots and celery and cook stirring occasionally until the vegetables start to brown. Don't let them burn, just all browned. The browner the veggy's the more flavourful the stock. Add 2 cups of the water and scrape up any bits on pan bottom. Add the roasted turkey parts including any juice in the roasting pan.(scrape the bits up here too!) Add the salt, peppercorns and bay leaves and the remaining l0 cups of water. Bring to a boil and skim and discard the foam. Reduce the heat to low and simmer for 2-l/2 hours. Strain the stock and throw away (there's that dog again!) the veggy's and bones.</p><p></p><p>Place the stock outside to get cold and skim off any fat. BUT DON'T THROW THIS AWAY!!</p><p>This gorgeous (taste it!) stock can be frozen in 2 cup measures for future turkey dinners or cooking that calls for stock. Now for that fat.....</p><p></p><p>Turkey Gravy</p><p></p><p>Pour l-l/2 cups of stock into a pot, add some of that turkey fat to it and bring to a boil. If you have any turkey drippings (that brown stuff in the turkey roaster after the fat is removed) add this now. Mix 2 tbsp of corn starch with l/2 cup stock and mix till smooth, pour this into the simmering stock and heat till thick. DO NOT BOIL. Salt and pepper to taste.</p><p></p><p>NOW: When your turkey dinner is over, scrape the fat out of the roasting pan and put in small containers (approx 4 oz) and freeze and the same for the brown jelly-like stuff (drippings) and that way next turkey dinner you can totally make your gravy the day before and just micro it. I'm always one or two turkey dinners ahead this way! I forgot I made stock last year and now have l6 cups of it in the freezer! C'est la vie! But use it in soups that call the chicken stock, it's stronger but delicious. </p><p></p><p>The ratio for cornstarch is 2 tbsp cornstarch, dissolved, for every 2 cups of fluid.</p><p></p><p>------------------</p><p>At home mom of 3 daughters, middle one ADD/ODD, happily married 23 years, Holistic, with big Akita dog and small cat!</p><p></p><p>[This message has been edited by Tracey#l (edited 21 October 2000).]</p></blockquote><p></p>
[QUOTE=", post: 2915"] Hi all, here's some more! Honey Marinade (pork, chicken or shrimp) l/2 cup orange or pineapple juice juice and peel of l large lime 3 tbsp. liquid honey 2 tsp finely grated ginger 2 tbsp wheat-free soy sauce 2 garlic cloves, minced l/4 tsp cayenne pepper Stir together, in ziplock bag. Will do l pork tenderloin, a pound of boneless chicken or a pound of shrimp. Marinate for about l hour then put on bbq. Discard marinade. Tofu Ceasar Dip and Dressing l pkg. (l0 oz) silken soft tofu l clove garlic, crushed 3 tbsp extra virgin olive oil 2 tbsp fresh lemon juice 2 tsp dijon mustard l tsp salt l/2 tsp black pepper In a food processor or blender combine tofu, garlic, olive oil, lemon juice, mustard, salt and pepper. Process until mixture is smooth. Serve with fresh vegetables or thin with more lemon juice and oil and use as a salad dressing. For a thicker dip use Medium tofu. Apple/Mustard Pork Chops 4 pork chops, 3/4" thick 2 tbsp butter (or l tbsp butter and l tbsp canola oil l/2 cup apple cider or apple juice 2 tbsp german-style grainy mustard salt and pepper Pinches or rosemary and thyme l/2 cup Toffutti sour supreme Trim all fat from chops and nick edges to prevent curling. Melt fats in fry pan with a cover. Add chops and cook over medium high heat until browned on both sides. Pour juice over chops and whisk in mustard and seasonings. Cover and reduce heat and simmer for 40 minutes or until meat is done. Remove the chops and whip in the "fake" sour cream but DO NOT BOIL, just heat through. Serve over chops and in the gravy boat with mashed potatos and a veggy. Leftover sauce reheats beautifully. Lemony Chickpea Cake 2 cups canned chickpeas, drained and rinsed 5 tbsp fresh lemon juice (2 big lemons) divided into 2 tbsp. and 3 tbsp! Grated zest of l large lemon 4 eggs (try replacer, should be okay!) l cup sugar 2/3 cup Bh flour 3 tsp baking powder (gluten free) confectioners or icing sugar (optional) Preheat over to 350 F. In processor puree drained chickpeas and 3 tbsp lemon juice. Add zest, eggs, sugar, flour and b. powder. mix well. Lightly oil a 9" cake pan. Cut a round of waxed paper to fit bottom of pan, set inside and oil it to. Pour in batter. Bake on center rack of oven 45 minutes or until knife comes out clean. Remove, cool on rack l5 minutes then remove from pan. Just before serving pour remaining lemon juice over cake and sprinkle with sugar. I found this was a very good base for a bowl of mixed strawberries, blueberries, bananas etc. and then a dollop of cool whip or something like that. Turkey Pot Pie 3 medium potatoes, parboiled and cubed l cup coined, parboiled carrots l/4 cup butter l cup soy milk (or your fluid) l cup turkey stock (to follow) 2 cups cooked, diced turkey l/2 cup diced celery, with leaves* l cup peas or corn 2 medium onions quartered 3/4 tsp salt l/2 tsp sage l/2 tsp savory l/2 tsp tyme or these 3 to taste Macadamia nut pastry (l/2 recipe) Mix 2 tbsp corn starch with soy milk (or fluid) In a large oven and stove proof casserole melt the butter and add the stock and heat till boiling. Add the soy/cornstarch milk mixture and stir till thick. Add all the other stuff. (I boil the potatos and carrots cut to the same size in the same pot) mixing well and cover with the pastry top. Poke knife holes in the pastry to let the steam escape and brush with more soy milk. Preheat oven to 450 and bake for l5 minutes until pastry is golden, then lower the heat to 350 F and cook for a further 30 minutes. I often double or triple this recipe and put them into the freezer in family size and single serving sizes. Freeze before final cooking. *If you want bulk in your cooking add chopped celery, if you want flavour add the leaves. I make sure I do an equal proportion of both. Turkey Stock and Turkey Gravy to Die For!!! Turkey Stock 4 lbs of turkey parts (thighs, wings, etc) 2 medication onions coarsely chopped 4 carrots, " " 4 celery stalks " " l2 cups of spring water l tbsp salt l tsp peppercorns 3 bay leaves In a large roasting pan, roast turkey parts skin side up for about 30 minutes at 425 F turning the pieces every l0 minutes. Meanwhile in a large stock pot heat 2 tbsp canola oil and add the onions, carrots and celery and cook stirring occasionally until the vegetables start to brown. Don't let them burn, just all browned. The browner the veggy's the more flavourful the stock. Add 2 cups of the water and scrape up any bits on pan bottom. Add the roasted turkey parts including any juice in the roasting pan.(scrape the bits up here too!) Add the salt, peppercorns and bay leaves and the remaining l0 cups of water. Bring to a boil and skim and discard the foam. Reduce the heat to low and simmer for 2-l/2 hours. Strain the stock and throw away (there's that dog again!) the veggy's and bones. Place the stock outside to get cold and skim off any fat. BUT DON'T THROW THIS AWAY!! This gorgeous (taste it!) stock can be frozen in 2 cup measures for future turkey dinners or cooking that calls for stock. Now for that fat..... Turkey Gravy Pour l-l/2 cups of stock into a pot, add some of that turkey fat to it and bring to a boil. If you have any turkey drippings (that brown stuff in the turkey roaster after the fat is removed) add this now. Mix 2 tbsp of corn starch with l/2 cup stock and mix till smooth, pour this into the simmering stock and heat till thick. DO NOT BOIL. Salt and pepper to taste. NOW: When your turkey dinner is over, scrape the fat out of the roasting pan and put in small containers (approx 4 oz) and freeze and the same for the brown jelly-like stuff (drippings) and that way next turkey dinner you can totally make your gravy the day before and just micro it. I'm always one or two turkey dinners ahead this way! I forgot I made stock last year and now have l6 cups of it in the freezer! C'est la vie! But use it in soups that call the chicken stock, it's stronger but delicious. The ratio for cornstarch is 2 tbsp cornstarch, dissolved, for every 2 cups of fluid. ------------------ At home mom of 3 daughters, middle one ADD/ODD, happily married 23 years, Holistic, with big Akita dog and small cat! [This message has been edited by Tracey#l (edited 21 October 2000).] [/QUOTE]
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DAIRY/GLUTEN FREE RECIPES!10 Pages!
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