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Friday, October 22, 2010

Pumpkin pancakes (gluten free and regular)

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I found this in a Celiac newsletter and it is so yummy I ate them without anything added on them. Here is their recipe and you can most likely use regular all purpose flour if you don't need to be gluten free. SINCE I USED BOB'S GF PANCAKE MIX I PUT CHANGES BELOW IN CAPS.

Ingredients:
1 1/4 cup Jules Gluten Free all purpose flour (I used ONE and a Half cups of BOB'S GF PANCAKE MIX INSTEAD)
1 tsp. baking powder, gluten-free (OMITTED SINCE I USED PANCAKE MIX)
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 large egg or egg substitute (¼ cup mashed banana works well here)
2 Tbs. canola oil (I USED 1 TAB OF OLIVE OIL LIGHT WITH THE PANCAKE MIX)
1 Tbs. brown sugar, packed (OMITTED SINCE I USED ALMOND MILK WHICH IS SWEET)
1/2 cup puréed pumpkin
1 1/2 cup milk (dairy or non-dairy) (I ONLY USED 3/4 cup ALMOND MILK)
1/2 cup raisins, cranberries or chocolate chips (optional) (I just dotted EACH INDIVIDUAL PANCAKE WITH A FEW GOLDEN RAISINS AS IT WAS COOKING)
High heat cooking oil for the pan

Directions:

Sift the flour, baking powder and spices together and set aside. (i OMITTED SIFTING)

Whisk the egg, oil and brown sugar until mixed. Stir in the pumpkin, then add this wet mixture to the dry ingredients. Slowly add the milk while stirring until blended. Fold in berries if using.

Using an electric skillet or large skillet over medium-high heat, add enough high heat cooking oil to lightly coat the entire surface.

Carefully add spoonfuls of the batter to the hot oil, spreading the batter with the back of a spoon to thin it out. Decorate with berries or chips before flipping when the uncooked side begins to bubble and the cooking surface is golden brown.

Serve warm with maple syrup or confectioner's sugar.

Monday, October 18, 2010

Moroccan vegetable stew for crockpot

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Makes a huge pot--found this at myrecipes.com

"This Moroccan stew recipe is rich in nuts and spices and sweetened with currants. To make it in advance, just cook the spices and chop the vegetables the night before. Refrigerate in the crock overnight, then start it in the morning. Serve with couscous (or use RICE to be gluten free and a dollop of plain yogurt if you eat dairy). Prep and Cook Time: about 40 minutes, plus 8 to 9 hours in the slow-cooker." It took me 4 hours on high. You want the veggies to not be over cooked.

Yield: Makes 12 cups; 6 to 8 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne NOTE--I ONLY USED 1/8 TSP AS THIS WOULD BE HOT WITH 1/2
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup or so of cabbage if desired
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants (it is also good without the currents and almonds)
1 cup chopped toasted almonds
1/2 tablespoon kosher salt

This is also good with Cabbage and about 2 cups of cooked rice (I add the rice at the end)

Preparation
1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook( I think it would be good to do the onions with this next time), stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).

2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.

3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, HIGH IS FOUR HOURS AND LOW WOULD BE 8 to 9 hours.

4. I prefer not to do the blender bit at all---I like it as is...but you can Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls. In this pic I ONLY DID 2 CUPS CAUSE I LOVE THE WHOLE VEGGIES.---as I said I like to not blend it at all add add 2 cups cooked rice.

Thursday, October 14, 2010

Tomato soup

This is nice this time of the year. I found it in a Christmas mag. and they used slices of bread cut like Christmas trees and baked in the oven for ten to twelve minutes (with Italian sesoning) and floated them as one large crouton in each bowl. You can cut this recipe in half. The full recipe makes ten cups.


olive oil
3 garlic cloves minced
2 (28 oz ) cans crushed tomatoes
1 (14 oz) can low sodium chicken broth (or if vegan a substitute)
2 (12 oz ) jars roasted red bell peppers drained
1 TBS sugar (I didn't use this--could use a bit of Agave nectar if you want to sweeten)
1-2 tsp of Italian seasoning
2 cups almond milk (or 1/2 and 1/2 if desired)
1/4 tsp ground red pepper (if desired)
1/4 tsp freshly ground black pepper
Christmas Croûton (if desired)

Place oil in pot over med heat. Add garlic and saute 1 minute until slightly golden. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally over low to med heat for 30 minutes. Remove from heat and let cool for ten minutes.

Process mixture in batches in the blender until smooth. Stir in milk. Stir in ground red and black pepper if using. Serve with croûton.

Wednesday, October 13, 2010

Vegetarian stuffed cabbage

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This is what it looks like before cooking. HOWEVER I FORGOT ONE OF THE INGREDIENTS!!!
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THIS ABOVE IS THE FILLING AND IT IS SO YUMMY THAT I KEPT EATING IT AND FORGOT TO ADD THE RICE THAT IS CALLED FOR IN THE RECIPE!!!
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I THINK THIS IS SO YUMMY BY ITSELF. IT WOULD BE GOOD JUST MIXED UP WITH COOKED CHOPPED CABBAGE AND RICE with or without the tomato sauce AND WOULD SAVE TIME TOO. LIKE I HAVE SAID, I FORGOT THE RICE!!! I OMITTED THE ANISE SINCE I DON'T USUALLY LIKE THAT FLAVOR.

FOUND THE BASIC RECIPE FROM MYMOMMYMAKESIT (BUT SHE USED CHARD).

Cook one cup of rice in two cups of stock or water (NEXT TIME I WILL NOT FORGET!)

Finely chop and saute until soft

1/2 medium onion
2 cloves of garlic
1 jalepeno pepper(I substituted a chopped red radish since I had no jalapeño--this was good!
1 bell pepper
1/4 cup of mushrooms
1/4 cup of carrot

Lightly brown
1 1/2 cups cooked lentils (I USED RED LENTILS--THE ARE GOOD FOR THIS PURPOSE AND COOK IN 15 MINUTES AND ARE MORE TENDER)

Add to this
1/2 tsp of allspice powder
2 ground star anise pods (ME--OMIT)
1/4 cup of golden raisins (I might want a bit more--I love these)
1/4 cup of toasted and coarsely chopped walnuts
1/4 cup of chopped fresh parsley or dill
salt and pepper to taste

Mix all of the above ingredients in a bowl and set aside

Remove the thick stalk/stem from CABBAGE leaves
Steam each one until just wilted (ME ABOUT 5 MINUTES)
Blot dry with a paper towel and set aside

Place one leaf on a flat surface

Sppon 2 TBSPS of filling onto the center of the leaf

Bring the tip and tail of the leaf over the filling, then one side, roll, tuck under the other side, and place "seam" side down into large buttered baking dish

Repeat with the other chard leaves

Combine 1 cup of spaghetti or tomato sauce with 1 cup of stock (I MIGHT WANT A BIT OF VINEGAR NEXT TIME SINCE I LIKE IT A LITTLE MORE TART BUT SPRINKLING WITH BALSAMIC VINEGAR WHEN SERVING IS GREAT TOO)

Pour over you rolls until they are just barely covered with liquid

Bake at 350 degrees for 1 hour (I covered mine--but hers may not have been covered --look at her link)

Garnish with fresh lemon juice (OR SPRINKLE WITH BALSAMIC VINEGAR IF DESIRED)

Serve with a dollop of sour cream and a nice green salad.

oriental tofu/ vegetable/rice dish

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Loved this.

Cubed package of Tofu (14-16 oz)
soy sauce or Bragg liquid aminos (GF)
olive oil
Bok choy (4-5 stocks)
yellow and orange bell pepper (3/4 of each large pepper)
canned or fresh bean sprouts (I used 1 can)
onion (1)
1 small carrot
a few pieces of chopped cauliflower
garlic (optional)I can't remember if I used it!
dark brown mushrooms (not sure what kind --they were loose in a big box)
ginger (about 1/2- to 1 inch fresh--grated and some chopped)
cooked rice

Cook rice.

Toss Tofu with soy sauce or Bragg's sprinkled liberally. Place under the broiler and cook 5 minutes and then toss and cook another 5 minutes and toss again until browned.

Meanwhile in large iron skillet or wok, place a bit of olive oil. Place chopped onion and chopped bell peppers, chopped carrot, mushroom and cauliflower. Cook about 5 minutes on medium high and add the white part of the bok choy. When almost done and the green part of the bok choy and the can of drained bean sprouts. Add grated and chopped ginger, garlic (if using), and sprinkle with soy sauce. Add the cooked tofu. Cover and heat until the greens are wilted and everything is warmed through. Serve on top of rice.

Tuesday, October 12, 2010

Chili Roasted Chickpeas from Southern Living

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Nice snack--we love these. I have another recipe like this on the blog with different seasonings, I believe!

Preheat oven to 425

Combine 2 (16 oz) cans of chickpeas, rinsed and drained
3 Tbsp olive oil (I only used a 1 Tbsp--a little under 1 )
1 & 1/2 tsp chili powder
1 tsp of ground black pepper (I didn't measure mine so I may have used less)
3/4 tsp ground cumin
1/2 tsp salt
I added about 1/4 to 1/2 tsp of tummeric (it fights cancer).

Mix all in a medium bowl and transfer to a lightly greased 17 by 12 inch jelly roll pan. Bake 45-50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes. Makes about 2 & 1/2 cups. Prep: 10 mi.

It says you can use black-eyed peas for this too! hmmmm

another recipe for a different version is here -- http://nannykimsrecipes.blogspot.com/2008/11/roasted-chickpeas.html

Tuesday, October 5, 2010

List of gluten free beers as of 2010

Below is a list of Gluten free beers. For the complete article you can go here: http://www.bellaonline.com/articles/art30583.asp



Guide to Gluten-Free Beers

Bard’s Tale Beer –USA brewers with current distribution in 21 states, including Iowa, Missouri, New York, North Carolina, South Carolina, and Vermont. The owners are Celiacs and beer lovers themselves who are dedicated to keeping the beer experience alive for those who are committed to a gluten-free lifestyle.

Bard's The Original Sorghum Malt Beer (formerly Dragon's Gold) – Bard’s Tale Beer, USA – Golden amber with light white head, with the aroma and taste characteristics of a satisfying, finely crafted wheat beer. This beer is crafted with pure water, premium sorghum, hops and yeast, combined with buckwheat, natural honey, corn and rice. This is Real Beer for Real People.

Ramapo Valley Brewery - Located in beautiful Rockland County in New York, these folks travel to various conferences throughout the year, and offer their Gluten-free beer year-round.

Honey Beer (formerly Honey Passover Beer) - Ramapo Valley Brewery, USA - Bright golden in color, with a delicate honey and hops nose. Crafted with honey, molasses, Kosher yeast hops and pure, sparkling water, this gluten-free wonder has 5.2% ABV, a lighter taste and is dry at the finish. Kosher Certified for Passover

New France Beers– Canadian brewers with a commitment to ALL of their customers, they have dedicated three years to research and development of gluten-free beer centered on purity and taste.

La Messagère – New France Beers, Canada – A crystalline pale ale with light effervescence and froth of lacing that lightly webs the surface. The aroma and flavor of golden honey, kissed with citrus and wisps of hops. Brewed from rice and buckwheat. 4.7% ABV

Green’s – United Kingdom Company dedicated to serving the growing community of people being diagnosed with Celiac Disease and Irritable Bowel Syndrome. New gluten-free products are being developed daily to serve this segment of the beer loving community.

Discovery Amber Ale – Green’s, United Kingdom – Hazy amber beer, like a glowing sunrise over the ocean, brewed in the European tradition with light, refreshing apple and hop bitterness. 6% ABV

Pioneer Lager – Green’s, United Kingdom – Golden amber lights with gentle cloudiness, flavors of dried apple and apricot, with an acidic finish. 5% ABV

Endeavour Double Dark Beer – Green’s, United Kingdom – Walnut brown, full-bodied, with flavors of roasted grain and dark fruit, akin to a cold fruit soup. Replaced Explorer Stout. 6% ABV

Trailblazer Lager - Green's, United Kingdom - 4.7% ABV in a low-carb, refreshing, crisp lager.

Herald Ale - Green's, United Kingdom - A traditional ale , a bit cidery and touched with tartness common in sorghum style beers. 4% ABV.

Pilgrim Cherry Beer - Green's, United Kingdom - Winter Seasonal available in early November, this 4.7% ale boasts a spicy cherry aroma and flavor, that awakens the zest in holiday fare.

Mission Amber Beer - refermentad in the bottle with flavos of sweet malt and apples. 6% ABV

Pathfinder Dubbel Dark - refermented in the bottle with aromas of dark fruit. On the palate, earthy, malty and fruity. 7% ABV

Quest Tripel Blonde - refermented in the bottle, this assertive lady has flavors of pear, melonand citrus that hide the high alcohol. 8.5% ABV

NOTE: Green's has three Gluten Free Belgian Beers distributed in the USA market through Merchant du Vin. The beers are: Discovery Amber Ale; Endeavour Dubbel Ale; and Quest Tripel.

For information about getting Green's Beers in the USA, contact Merchant du Vin at: http://www.merchantduvin.com

Mongozo Exotic Beers - Exotic Beers brewed in Belgium. Caution: Only one of the portfolio is made with Gluten Free ingredients, but may not be truly gluten free due to cross contamination.

Several Mongozo Beers were previously on the list of Gluten Free Beers, but have been removed due to confirmed information that they are not gluten free. These are: Mongozo Coconut, Mongozo Banana, Mongozo Mango, and Mongozo Palmnut.

Mongozo Quinua - Mongozo Beers, Netherlands - CAUTION! Although made with quinua, a bitter grain of Bolivia characteristically used to brew beers made in Africa and South America, there may be cross contamination due to processing. No testing of gluten levels is available.

The Alchemist Pub & Brewery - Only available on tap at the pub in Waterbury, Vermont, USA

Celia Framboise - The Alchemist Pub & Brewery, Waterbury, Vermont, USA - Flavors of raspberry and pomegranate, delightfully immersed in Brett and a 7.1% ABV. Gold medal winner at the 2009 Great American Beer Festival in the Gluten Free beer category.

Celia IPA - The Alchemist Pub & Brewery, Waterbury, Vermont, USA - Bronze medal winner at the Great American Beer Festival 2009, in the Gluten Free Beer category. Glistening and golden body with grapefruity nose and full flavor.

Celia Saison - Farmhouse Ale crafted with sorghum, orange peel, coriander and Amarillo hops. 5.4% ABV

Sprecher Brewing - Originally brewed for Milwaukee's African World Festival, Sprecher has now entered the Gluten Free Beer market.

Shakparo Ale - Sprecher Brewing, USA - Unfiltered and brewed of sorghum and millet, it is lightly refreshing with a fruity apple profile.

Mbege - Sprecher Brewing, USA - Brewed with sorghum and millet, bananas are added in this traditional Ale with roots in Eastern Africa.

Anheuser-Busch – Brewed at the Merrimack, New Hampshire facility, Redbridge is now available throughout the USA

Redbridge - Redbridge pours a deep honey gold, with a creamy, eggshell head that settles like a gauzy veil over the surface. Effervescent bubbles rise through the glass in a constant stream. Initial aromas are of light malt and a tempered, gentle nuttiness. Some florals rise in the nose. The tongue interprets flavors that echo as a softened pale ale, without the characteristic grassy, earthy flavors of more intense cultivars of sorghum. Cascade hops are not initially prominent in the foreground, but provide a lingering, bitter presence at the back end,

O’Brien Brewing – Ascot Vale, Victoria, Australia – Brewer John O’Brien was diagnosed with Celiac Disease in 1998. A beer lover himself, he was soon to discover the absence of beer available for those with gluten intolerance. Not to be discouraged, he founded O’Brien Brewing, producer of the first gluten-free beer in Australia.

O’Brien Premium Lager – O’Brien Brewing, Australia – Sparkling Topaz amber, with white head and light lacing, touched with a distinct fruit aroma, smooth malty flavor and clean bitterness. 4.5% ABV

Under Development:
O’Brien Premium Light
O’Brien Brown Ale
O’Brien Pale Ale

Bi-Aglut – Brewed with pure water, buckwheat, hops, corn syrup and vitamin B1 by an Italian food products conglomerate.

Birra 76 Bi-Aglut – Italy – Golden color, foamy head, and fresh taste, totally lacking in gluten.

The production of Gluten Free Beers is constantly evolving, and many breweries craft this style, particularly on an occasional or seasonal basis. Dock Street Brewery in Philadelphia, Pennsylvania, USA crafts Sudan Grass Sorghum Beer; Schlafly Beer in St. Louis, Missouri, USA made a Gluten Free Beer in 2006-2007 from sorghum and corn (demand was low, so they only make it on an occasionl basis); C.B. & Potts in Broomfield, Colorado brews Don't Be a Gluten. Seek them out. Billabong Brewing of Perth, Western Australia has a strong portfolio of year-round Gluten Free Beers.

Your alternative to searching out these great gluten-free beers is to try your own hand at homebrewing. You will discover a hobby that is greatly fulfilling, while attracting lots of interest from your fellow beer-loving friends. The New Complete Joy of Homebrewing by Charlie Papazian is a comprehensive guide that will walk you through the process, whether you are a novice brewer, or a seasoned master.

Contact information for Gluten-Free Beer:
O'Brien Brewing http://www.gfbeer.com.au
Bard's Tale Beer http://www.bardsbeer.com
Ramapo Valley Brewery http://www.rvbrewery.com/
New France Beer http://www.lesbieresnouvellefrance.com/index.php?lg=en
Green's http://www.glutenfreebeers.co.uk/
BiAglut http://www.biaglut.com/ITA/Prodotti/Birra/default.htm
Nick Stafford's Hambleton Ales http://www.hambletonales.co.uk/
Fine Ale Club http://www.ale4home.co.uk/fine_ale_club.htm
Heron Foods - Beer not available online. Available in Sainsburys Supermarkets in the Beer Section, not the "Free From" Section, and in Co-op Shops.
Anheuser-Busch http://www.anheuser-busch.com/
Mongozo Beers - Note: Mongozo Quinua is made with gluten free ingredients, but may have cross contamination. Use caution. http://www.mongozo.org/engels/main.php
The Alchemist Pub & Brewery http://www.alchemistbeer.com/
Lakefront Brewery http://www.newgrist.com/
Sprecher Brewery http://www.sprecherbrewery.com/index.php
Silly Yaks http://www.sillyyak.com.au/beer/faq.html
Schlafly http://www.schlafly.com/
Dock Street Beer http://www.dockstreetbeer.com/
Billabong Brewing http://www.billabongbrewing.com.au/
Cheers!

For books on the Gluten Free lifestyle, view: Gluten Free Book List

Note: This article has been updated on 23 January, 2010