I thought it would be fun to share each other's favorite recipes, so we can try out some proven winners! Plus, I see a lot of newbies that are stumped on what they can eat.....maybe this could help them out! I'll start!

I've got a couple really good ones:
1. This one is really easy and is great for a Wednesday night dinner:

Oven Fried Chicken

8 boneless skinless thighs
2 tbs paprika
2 cups rice flour
2 tsp salt
1/4 tsp garlic powder
1/4 cup butter or marg.

Preheat your oven to 425*
Mix all ingredients except for the chicken and the butter in a ziplock freezer bag. Put butter in a 9x13 pan and stick in the oven just long enough to melt the butter. Then shake the chicken around in the bag and place in the pan. Bake at 425* for 20 minutes. Turn the chicken over and bake for another 20 at 425*

2. This one is more for a special occation, but if you can find some good tails it's really worth it! The measurements are not as exact either, since hubby and I made this one up as we went.

Coconut Lobster

4 fresh lobster tails
2 eggs
1/2 cup to 1 cup of rice flour
1/2 cup to 1 cup milk
1.5 cups of coconut
2 tbs paprika
2 tsp salt
pepper to taste
marmalaide jelly

Preheat oven to 350* Preheat Deep Fryer to 350*

Place lobster on a baking sheet and bake at 350* for a half hour to 45 minutes (until 1/2 cooked and will come out of shells fairly easily)
While lobster is cooking make a batter with the eggs, rice flour, and milk. It should be a thick consistancy so adjust the proportions if you need to.
Then mix the coconut, paprika, salt and pepper on a seperate plate.
When lobster comes out, cut the meat out of the shell. Dip them in the batter and then roll them in the coconut mixture. Deep fry until lobster is fully cooked and coconut batter is golden brown.
Serve with marmalaide jelly on the side.

Ok, your turn!

Mesquite chicken

Chicken breasts
Marinate in:
2 tbsp of Mesquite flour www.Lame Advertisement.com
1/2 cup apple juice/cider
1/4 cup apple sauce
1/4 cup honey
garlic salt
some shakes of cinnamon

Let sit about an hour.
Bake covered in the marinade for about .... until your chicken is done.
remove chicken from pan and make a gravy out of all that's left in the pan.
Pour gravy over cooked rice.
I always add broccoli.
One of the few dishes my kids ask for seconds of.

It's my favorite gluten free recipe because it tastes so different than anything I've had before. I didn't know mesquite flour was ... well, what it is. It has a very unique flavor (not like BBQ) and I wouldn't have ever found out about it except that we're gluten free. Also makes cinnamon chebe bread taste just like a cinnamon raisin bagel.

My favorite is Zucchini Bread (I've posted it before - but here it is again). It's not exactly healthy - but oh so yummy!!!

1 c. sugar
1 c. brown sugar
1 c. oil
3 c. rice flour (leveled - don't heap)
1/4 tsp. baking powder
1 1/2 tsp xantham gum
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 eggs
2 c. finely grated zucchini

Combine all ingredients and mix well. Pour into two greased loaf pans (or a muffin tin - but don't cook as long). Bake 1 hour at 325 degrees.
Mix about one cup of powdered sugar with a dab of melted butter a couple drops of vanilla and a little hot water until you get a slightly runny consistency for the glaze. Pour over loafs while they're still warm.

I just made it today - 1 loaf and about 10 muffins. So good!!! I have to make myself not eat it fast - because it tastes even better after it's about a day "old" (keep in sealed ziploc bag).

.

Carriefaith's Breadsticks

1/4 cup shortening
3 tablespoons honey
2 eggs
1 tablespoon yeast
1 cup unflavored yogurt
1/2 cup potato starch
1 1/2 cups cornstarch
1/2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
3/4 teaspoon salt
3/4 teaspoon vinegar

Topping: Kosher salt and/or other herbs, grated cheese, sesame seeds, etc.
Directions: Preheat oven to 350. Combine all ingredients. Mix well to remove lumps. The dough will be quite wet. Place dough in a pastry bag with a large round tip (or use a plastic lunch bag with a bit of a corner cut off). Pipe dough into long strips (5-6 inches is nice) on greased baking sheet. Sprinkle with toppings. Bake 10-12 minutes, until golden brown.

These are fabulous! Easy to make and delish warm from the oven. Sometimes I'll drop them with a spoon or bake them in muffin tins for about 20 minutes to have a dinner roll shape. If you undermix them so everythings blended but still lumpy they taste more like a biscuit. If I was at home and not work, I'd run to the freezer, thaw one out and eat it. I will not stop referring people to this recipe until everyone has tried it. Thanks Carrie!
________________
Fish Batter
2 egg whites
1/3 cup cornstarch
1/2 tsp paprika (helps the batter turn a lovely light golden brown)
1/4 cup sweet rice flour

Beat egg whites until stiff, but not dry.
Sift the cornstarch and paprika over the egg whites and fold in. (Set aside)
Rinse the fish and pat dry.
Dredge fish in the sweet rice flour.
Dip into batter.
Cook, eat and enjoy.

I use Alaskan Pollock. Tastes just like at the fish & chip shop. I've decided that I will always need to double this recipe. We can't get enough fish battered for 2 adults and 2 kids.
__________________
Another new favourite of mine and my husband's (but not my kids) is Carol Fenster's Lemon Chicken. It's in the book "Wheat-Free Recipes & Menus". We always have it the day after fish & chips, because the fish uses egg whites and the chicken uses the yolks. My kids LOOOOVE fish & chip day until they realize that tomorrow will be Lemon Chicken day. They will be very happy if you provide me with a 2 yolk recipe so I don't waste eggs, and they don't have to eat Lemon Chicken.

Barb'que Chicken or Ribs:

So easy...

Chicken or Ribs in a large pan - with Pam on the botton and sides (easy clean up)
1 Can Chicken Stock - Swanson
Cook for a while at 350 -
Add Sweet Baby Rays B'que Sauce and continue cooking

...until tender.

Or add all the stuff together and cook slow "Sweet Baby Rays" is the best bbq sauce that I have tasted.

Roasted potatoes, Roasted corn, mac and cheese (yuck) or apple sauce, salad,cole slaw,cucs and tomatoes in italian dressing with dill, Bushes pork and beans (with mustard, worst. sauce, brown sugar, onions, grn peppers, hot sauce, Oscar bacon,...in the oven). Took me 20 years to finally make good baked beans.

Lisa

Ham Chowder (especially at this time of year)

Portions depend on size of pot, or family ... I make lots as it's so good for the next couple of days.

Old fashion Ham .. for the two of us I use a large round slice (we can buy them already packaged)

Rinse and dice fairly small

Put in a large pot half full of water.

Drop in a couple of bay leaves, bring to a boil and simmer for about an hour.

Remove the bay leaves

Add potatoes diced into bite size pieces

Add finely chopped onions

Add dried parsley
Garlic, and pepper (DO NOT ADD SALT the ham will have enough salt.)

Cook until potatoes are well cooked

Just before you turn it off to serve, Add a cup full of milk (skim is fine) with potato flour to thicken it slightly.
Serve with 1/2 of Kinninnick English muffin

Pumpkin Pancakes

INGREDIENTS

* 1 cups white rice flour
* 1/3 cup tapioca starch
* 2/3 cup potato starch flour
* 3 tablespoons brown sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 1/2 cups milk
* 1 cup Libby's pumpkin puree
* 1 egg
* 2 tablespoons vegetable oil
* 2 tablespoons rice vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.




REAL Fried Chicken

INGREDIENTS

* 3 cups white rice flour
* 1 tablespoon salt
* 1/2 teaspoon paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon coarse ground black pepper
* 2 eggs
* 4 cups buttermilk
* 1 cup Sweet Baby Ray's BBQ sauce
* 3 tablespoons Lea and Perrins Worcestershire sauce (safe in US only)
* 1 whole chicken, cut into pieces or 2 packs of chicken breasts cut into strips
* 2 cups oil for frying

DIRECTIONS

1. In a large shallow dish, mix together flour, paprika, salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, and Worcestershire sauce.
2. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
3. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

I've got some Enjoy!

Steamed Salmon
2-3 fresh salmon fillets
2-3 shallots, finely minced
2 cloves garlic, finely minced
2 red chilies, cut into small rounds
2 Tbs. Thai Kitchen Premium Fish Sauce
1 Tbs. Brown sugar
2 Tbs. fresh lime juice
2 Tablespoons basil leaves

Put all ingredients in a steam bowl or dish. Steam for about 20 minutes. Vegetable steamers work well.

Hot and Sour Soup (Recipe modified from VH)
5 cups of water, add more if necessary
1 extra large carrot or 2 small carrots, minced in a blender or food processor
1 large celery stick or 2 small celery sticks, minced in a blender or food processor
2 cups of spinach leaves, minced in a blender or food processor
1 red pepper, diced
3-4 green onions, diced
2 cups of gluten free noodles, I use Thai Kichen rice noodles
3/4 cup of VH Asian Five Spice sauce, add more if necessary
1-2 tablespoons chili sauce, optional (I use Thai Kicken Spicy Thai Chili Sauce)
1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
2 tablespoons of vinegar

Put everything in a large pot, bring to a boil and then cook on medium heat for about 20 minutes. Very tasty.

Jambalaya
1 pakage cut up boneless chicken (bite size)
3 tablespooms olive oil
1 green pepper, diced
1 red pepper, diced
3 cloves of garlic, minced
1 can stewed tomatoes
3 cups chicken broth (or 3 cups of water and 2 McCormick brouillion cubes)
1.5 cups basmati rice
2-3 tablespoons of brown sugar
1/4 cup of white vinegar
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon crushed red peppers (I used Mc Cormick)
1-2 teaspoons cayenne pepper
1-2 teaspoons crushed red chilis (I used Mc Cormick)
pepper and salt to taste
2 teaspoons parsely (optional)
2 teaspoons basil (optional)
1/2 teaspoon paprika (optional)

Pad Thai: New and Improved
1 bottle Thai Kitchen Original Pad Thai Sauce
2 Tablespoons olive oil
2-3 cups of bean sprouts
5 green onions, diced
3 cloves of garlic, minced
1 onion, diced
1 red pepper, diced
1 orange or yellow pepper, diced
1-2 Tablespoons, fresh lime juice
3 eggs
1.5 cups uncooked basmatti rice OR cooked rice noodles (pad thai style)
1.5-2 Tablespoons basil
1 teaspoon Cilantro
1/2 teaspoon crushed red chilis
salt and pepper to taste

Cook all vegetables, lime juice, and spices in oil for about 10-15 minutes over medium heat (a wok works nicely). Be careful not to burn the vegetables. After about 7-8 minutes push the vegetables to the side creating a ring of vegetables with a hole in the middle. Place the eggs in the hole and stir them. Once the eggs are stirred, mix them in with the vegetables. Cook rice or noodles seperatly. Once everything is done, mix it all together including the Pad Thai Sauce. Serve.

Pineapple Chicken (Modified from VH)
2-3 chicken breasts, cut into small pieces
Your choice of vegetables. Here are some ideas:
2-3 different coloured bell peppers, diced
5 green onions, diced
1 broccoli
2 celery sticks, diced
2-3 garlic cloves, minced
1 onion, diced
1 Tablespoon of VH lite soy sauce
1 bottle of VH pineapple sauce
pepper to taste
1-2 cups uncooked basmatti rice

Cook chicken and vegetables together until everything is done. Place soy sauce, pineapple sauce, and pepper with vegetables and chicken. Cook rice seperately. Serve once everything is done.

Chinese Tuna (modified from VH)
2 cans of tuna
4-5 stalks of small celery
olive oil
optional: garlic or onions

Batter - you may need to double this
1/4 - 1/2 cup water
2 eggs
1/2 - 3/4 cup of gluten-free all purpose flour mix (I used Kinnickinick)
1 Tablespoon cornstarch
sugar to taste
salt to taste

Sauce - VH Cherry dipping sauce

Cook oil, vegetables, and tuna in a frying pan. Mix batter in a bowl. Set cooked tuna mixture aside. Place more olive oil in the frying batter and cook on medium heat. With a large serving spoon, scoop some batter and place a handful of tuna mixture into the spoon. Coat the top of the tuna mixture with more batter. Place into the frying pan and cook until done. Repeat. Serve with VH Cherry dipping sauce and basmatti rice.

Velvet Brownies
2/3 cup gluten-free flour mix
1/3 cup cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 egg whites
1 egg
3/4 cup sugar
6 tablepoons baby food pear or pea puree or unsweetened applesauce (I tried the recipe with pear puree).
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla
Optional: 1 tablespoon chopped peacans, walnuts, or macadamia nutes.

Preheat oven to 350. Spray an 8"x8" pan with vegetable oil spray (I just used wax paper and olive oil). In a measuring cup, combine the flour mix, cocoa, cinnamon, and salt. In a mixing bowl, whisk the egg whites and egg slightly. Add the sugar, puree, oil, and vanilla and wisk until blended, but don't overbeat. Pour into the prepared pan and sprinkle on the nuts (if used). Bake until set and a tester comes out clean, about 25 minutes (I'd go a few minutues longer, like 27). Cool before cutting into 2" squares. Makes 16 brownies.

From, "The Gluten-free Gourmet, Cooks Fast and Healthy" by Bette Hagman p.140.

Thanks Carriefaith for some great dinner ideas. How do you cook your battered fish? Baked? Fried? (pan-fried? deep-fried). Please advise. I crave battered fish. Sandra

Thanks! Do you mean the chinese tuna? I prefer to pan fry it in oil.

Sorry, it was Linda (2boys4me) who posted the fish batter recipe....she posted it after including your breadstick recipe Carriefaith. Linda, how do you cook your battered fish? Inquiring minds want to know! Sandra

ok, I am going to make Carries breadsticks tonite.. I will just go for it, if its that highly recommended, its a must try here.

We love Bette Hagmans BBQ Shortribs on the stove top. My hubby loves the sauce, he saves the leftover sauce, there is never leftover meat!, and he uses it to dip his french fries in all week. He is Scottish, he loves fried food.

I am also going to try that fish and chips receipe.

We are also HUGE fans of ninis chicken... monday nites.. me and Colin, make it nugget style with some ranch dressing, he shoves it in his mouth.

We also do Racheal Rays Mexican Lasanga using corn tortillas instead of flour, we had that tonite, its even better the next day.

I actually found a buffalo wings receipe that I like too.. using our baking flour mix for the regular flour, came out a bit on the not so spicy side, (which is better for me) but it can always be made spicer!

sheesh... i think I have gone on enough!!!

Hi Carrie,
I tried the Velvet Brownies just tonight, using the pea puree that Bette Hagmann recommended. The house smells just like whirled peas and chocolate, which is an okay thing. They taste really good, but are just about a 1/2 thick. I used 1 whole organic egg and some powdered egg whites...wondering if you've had different results?
Mmm...brownies.
Margaret

Happy Valentine's Day!!!

Here is an easy romantic dinner...too bad I made it the other night!! Thanks everybody for meal ideas!! Carriefaith---special thanks for the Pad Thai recipe!

Maple Roasted Chicken with Sweet Potatoes

1 3 ½ to 4-pound chicken cut into 8 pieces
1 onion, cut into wedges
2 small sweet potatoes, peeled and chunked
2 T olive oil
1 t salt
¼ t pepper
3 T maple syrup
6 sprigs of fresh thyme or rosemary

Heat oven to 400 degrees. Rinse chicken and pat dry. Arrange chicken, onion and sweet potatoes in 9 x 13 inch baking dish. Drizzle the oil over the chicken and vegetables and season with salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the herb sprigs. Roast, stirring the vegetables once until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

CHAI TEA WITH MILK (from Martha Stewart)

Serves 4

10 whole green cardamom pods, lightly crushed (I can't find them so I go without)
5 whole cloves
2 cinnamon sticks
1 piece fresh ginger (about 2 inches), peeled and quartered
1/2 vanilla bean split lengthwise and scraped (or gluten-free vanilla extract)
1/3 cup honey, plus more for serving (optional)
4 bags black or green tea
1 1/2 cups milk or milk substitute

1. Place 3 cups water in a small saucepan; add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low; simmer until mixture is aromatic, about 15 minutes. Whisk in honey; drop tea bags in pan. Turn off heat, and let steep 3 minutes.

2. Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat milk in same saucepan over medium-high heat, about 3 minutes. Do not let milk come to a boil because it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately, with more honey on the side if desired.

Country Bean Pot by Bette Hagman Cooks Fast and Healthy p258-9
This combination of four beans with a sweet and sour taste makes an easy casserole for potluck. This can be put together ahead of time and baked hours later.

1 pound ground turkey 1 can pinto beans
1 ½ cup onion, chopped ½ c apple cider vinegar
1 can Bush pork and beans ¾ c brown sugar
1 can butter beans ½ t garlic salt
1 can lima beans ¼ t dry mustard

In skillet, brown turkey, breaking into small bits. In Dutch oven, add all beans (less 2 T of water from each can except pork and beans), cider vinegar, brown sugar, garlic salt and dry mustard. Remove turkey from skillet when done and add to Dutch oven. Sauté onions until transparent in turkey drippings. If not enough drippings, use water to prevent burning. Add onions to Dutch oven. Bring to boil, turn to simmer for 10 minutes. Remove from stove top to oven and bake for 1 hour at 350 degrees.

Moraccan Pumpkin Soup
Ingredients:
2 cans of chickpeas drained
8 c of broth
1 can of pure pumpkin (1 lb, 13oz)
2 to 4 T honey
1/8 t allspice
2 t cinnamon
2 t salt
2 leeks, chopped

Directions: In stockpot, sauté leeks until soft in 3 T of olive oil. Add one can of pure pumpkin, broth, honey, spices, and chickpeas. Bring to a boil.

Kim’s variation – add a handful of raisins, and sauté leeks with one clove of minced garlic. Add more salt to taste.

White Turkey Chili
2 c dried navy beans
¼ t ground cloves
6 c broth
1/8 t ground red pepper
2 T chopped fresh cilantro or parsley
1 medium onion, chopped
2 t ground cumin
4 cloves garlic, finely chopped
2 cans chopped chilies
1 lb turkey breast
½ c shredded mozzarella cheese (if desired)

Soak beans in 8 cups of water overnight. Rinse and sort. Stir beans and remaining ingredients, except turkey and cheese in dutch oven. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until beans are tender. In non-stick skillet, cook turkey until no longer pink in center, add to bean mixture and simmer for 5 minutes. Sprinkle with cheese.

Kim's variation - substitute 2 cups of dried beans with 3 or 4 cans of white northern beans. Substitute turkey with 1 can of precooked chicken.

Enjoy!
Kim

Our family has lots and lots of gluten-free recipes, but we love to make cut out cookies with the kids most of all.....also helps the kids (and us big kids) feel we are not missing out on anything.....of course we always say "all we are missing out on is a stomach ache!)

gluten-free Cut Out Sugar Cookies

1 1/2 cups Potatoe Starch Flour
2/3 cup Corn Starch
2/3 cup Tapioca Starch Flour
2 tsp Baking Powder
1 tsp Zanthan Gum
1 tsp Salt (I reduce this, matter of taste)
1 1/2 cups Sugar
1 cup Butter
4 Egg Yolks
2 tsp gluten-free vanilla (if you can't use vanilla you can use almond or a little lemon juice)

Preheat oven to 375*F (test your own oven, I turn mine down to 350 or so and experiment with the time too)
Grease 2 cookie sheets
Mix flours and baking powder and salt and set aside
Cream together sugar, butter and egg yolks with flavoring
Add to flour mixture
Work with hands until well mixed
Refridgerate until well cooled
Roll out and cut (I use Tapioca flour to dust the board and keep from sticking)
Only bake until well set and ever so slightly browning on bottoms (it is easy to over or under cook these cookies, test a few cookies one at a time to see how long your oven needs to get them just yummy right.

I am now speaking for my 21 month old son, ninis chicken and carriefaiths breadsticks!!!! and he is rather liking the fried chicken from ooppsy I forgot whos new recipe was posted like KFC, but he is eating carries breadsticks for breakfast now! Thanks carrie!! anything that gets him to eat is a plus with me, and they stay so nice for the next day, not hard or anything, thumbs way up!!!

We cook it in a wok. We fill the wok about 1/2 way and cook it there. We tried it in the deep fryer once, but the batter got stuck in the wire basket and made a heck of a mess.


It's Guhlia's fried chicken.

Thanks Guhlia! its the bestest!!!! thanks for that heads up on whos chicken it was 2boys!

Crab Cakes from Bette Hagman's Gluten Free-Gourmet cooks fast and healthy! (Though I use sourdough bread crumbs instead of regular ones to add some flavor)

Here is the recipe: I combined everything in a food processor then made the cakes.

1/2 lb crab meat (I used imitation crab)
1/2 cup gluten-free sourdough bread crumbs (I make gluten-free the crumbs from the heels of my baked bread)
2 tablespoons mayo
2 tablespoons chopped parsley
1 tablespoon mustard (from a bottle)
2 green onions minced
1 tablespoon green pepper minced
a few dashes of Worcestershire sauce
1 egg beaten
salt and pepper
juice of 1 lemon
1 tablespoon of oil for frying


Combine all ingredients in a food processor and blend. Add more salt and pepper to taste. Form in to cakes (I should have made about 8 small instead of 4 big) Heat oil in a large skillet. FRy the cakes on medium heat until golden brown (about 3 minutes each side)

I served them over rice with tarter sauce it was delicious!

I thought imitation crab (do they call it surimi?) was not gluten free. If it is we've been missing out!

BF

Kibbie, if you like the crab cakes, try the crab balls! They're delicious and they make a great appetizer or accompaniment to a meal.

*Imitation crab meat is generally NOT gluten free*



You're welcome! I'm glad your family enjoyed it.

My favorite recipe is bean salsa. I use it for tacos in place of meat or sometimes as a dip with tortilla chips.

Bean Salsa
Marinade
· 1 med. onion chopped
· 1 can black beans
· 1 can diced tomatoes
· 1 small can sliced black olives
· ¼ C chopped cactus (optional)
· 1 small can blended tomatoes (optional)
· Spices to taste – salt, pepper, celery salt, ground coriander, cumin, cayenne

I like using beans or tomatoes with chilies or jalapeños mixed in.
I usually do a bit of pepper and celery salt and a lot of cumin.

You have to read the labels some are gluten free some are not But heck you could use REAL crab too and it would be even better I'm just to cheep!

I have never found gluten free imitation crab, where did you get it? whats the name?? I would love to be able to have that again, soooo many dips I used to make with it, so much more inexpensive than real crab meat. I know real crab would taste better, but I cant afford that at every family get together.

What a great idea to share recipies!!!
My mom modified an AMAZING cookie recipie!!!

Chocolate Chip or Gumdrop Cookies (use either chocolate chips for choc chip cookies, or use sugar covered jube jubes (DARE) to make it a candy cookie

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 1/2 tsp. b. soda
1/2 tsp. xantham gum / cream butter with sugars and then continue creaming with the rest of the ingredients

1 1/2 cups coconut
2 cups sliced almonds
2 cups chopped pecans
3 cups chocolate chips or gumdrops
1 1/2-2 cups gluten-free flour (until it is not super sticky but not really dry either) / mix in by hand with spoon

bake 350 degrees for about 10-12 minutes (watch carefully!)

my friends all LOVE these! and they are not celiac

Also for a great dip ...

** make in shallow dish that is square

1 box philidephia cream cheese creamed with approx. 1 tbsp old el pasa taco mix mixed in (until light orange)
next a layer of cut up lettuce (make sure really dry)
next a layer of cut up tomatoes
a few finely chopped green onions
a layer of grated cheddar cheese on top (i used quite a bit)

** eat with taco chips or rice cake crackers

this is so good you won't be able to stop eating it! i just made it on the weekend for friends and it was gone fast!
i am lactose intolerant and really sensitive, but cream cheese and cheddar don't bother me

I've tossed the package out... but next time I go to that store I will check it out for you

Thanks for posting this. I just made it and it's good. I ended up adding a bit of corn starch to thicken it, an extra can of pumpkin... and I went a little nuts with the allspice and cinnamon, but it worked and it's quite tasty

Thanks Kibbie, I cant wait to find out!

Cheesecake

Crust
2 cups (1 8-ounce bag of Mi-Del Arrowroot Cookies) - finely ground
1/2 tsp cinnamon
1 stick of unsalted butter - melted
non-stick cooking spray (I use an olive oil spray)

Filling
2 8-ounce packages of cream cheese, softened (Philadelphia Cream Cheese is fine)
3 large eggs
1 cup granulated sugar
1 pint Daisy sour cream
Dash of vanilla extract (McCormicks brand)

Optional: zest of 1 lemon

Makes 6-8 servings

Preheat oven to 325. For the crust, combine cookie crumbs, cinnamon and butter with a fork till moistened. Lightly coat bottom and sides of 8 inch pan with non-stick spray. Put the crumbs into the pan and pat them into the sides (about 1 inch up the side) & bottom of the pan. Refrigerate for 5 minutes

For the filling, beat cream cheese till smoth. Add eggs, 1 at a time, mixing well. Gradually add sugar, beating till creamy. Add sour cream & (optional lemon zest) and vanilla. Pour filling into crust-lined pan.

Set the pan into a larger pan that is filled with water so that the water rises about halfway up the exterior of the cheesecake pan. Bake 45 minutes. Then turn oven off and let sit in the oven for an hour. Cheesecake should be jiggly. Remove from the water pan; cool 30 minutes, then refrigerate 4 hours

Hi again,

I made this last night with sauted chicken breast and sweet potatoes...it was really surprising good (I've never had collard greens before).

Collard Greens With Caramelized Onions And Pine Nuts (from www.christinacooks.com)

What You'll Need
2 teaspoons extra virgin oil
1 each red onion -- half moon slices
1 tablespoon soy sauce
1/2 cup pine nuts
1 bunch collard greens, -- rinse and stems trimmed
Instructions
Heat the oil in a deep skillet over medium heat. Sauté the onions, season with soy sauce until limp and beginning to brown. Add the pine nuts and stir to combine. Spread the onion and pine mixture over the bottom of the skillet. Slice the greens into 1/2 inch strips just before placing in the skillet. Sprinkle lightly with soy sauce, cover and reduce the heat to medium low. Cook until grains are bright green and just tender, about five minutes. Stir well to combine ingredients and serve.

This is a derivation of Bette Hagman's Summer Bean Salad.

Kidney Bean Artichoke Salad
¼ c rice vinegar
¼ c olive oil
3/8 c sugar
1 half of red onion, chopped
1 can green chilies, chopped
2 cans kidney beans, drained and rinsed
1 can artichoke hearts, sliced.

In bowl, mix vinegar, oil and sugar. Add onion, chilies, beans and artichokes and toss lightly. Refrigerate for several hours or overnight, toss again.

Enjoy! Let's keep this thread going!!!!

Okay here is the scoop on the Gluten Free Imitation Crab!

Trans-Ocean- Crab Classic Chunk Style - is gluten free! http://www.trans-ocean.com/cc_chunkstyle.html I called to confirm that the Koji was made from Rice and not wheat.

They also told me that their Lobster Classic Chunk Style is gluten free as well! http://www.trans-ocean.com/lc_chunkstyle.html Though I have not seen it at my store!

I thought I would start the thread up again



No-Bake Strawberry Pie with Chocolate Chunks (gluten free, dairy free, soy free, egg free and grain free)


Best served an hour or two hours after making, store in refrigerator

INGREDIENTS

Crust:
2 cups raw almonds or pecans
3/4 cup pitted dates (NOT chopped since they usually have flour on them so they dont stick together)

Filling:
5 cups sliced ripe strawberries
5 pitted dates, soaked 10 minutes in warm water and drained
2 teaspoons fresh lemon juice
Enjoy life chocolate chips

DIRECTIONS

1. Place the nuts in a food processor and grind until they’re a coarse meal. Add the 3/4 cup of dates (for the crust) and process until thoroughly combined. Press the mixture into a non-stick pie plate or spring form pan.

2. Arrange 4 cups of the sliced strawberries on top of the crust and set aside.

3. In a food processor or blender, combine the remaining 1 cup of strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour the sauce mixture over the strawberries.

4. Arrange the chocolate chunks on the top of the sauce (optional), and refrigerate the pie for 1 hour before serving. This will help the pie set and will be perfect for slicing.

Maple Salmon

1/4 cup maple syrup
2 tbsp soy sauce (I use VH "Lite")
freshly ground black pepper (to taste)
minced garlic (I use about a tsp)

Marinate salmon for 30 minutes, bake at 400F for 20 minutes.

We serve with broccoli and either rice or Fettuccine Alfredo.

Alfredo sauce

3 tbsp butter
1 cup heavy cream
pinch of freshly ground nutmeg
freshly ground pepper
1/2 cup (or more) freshly grated Parmigiano-reggiano cheese

Put the butter and cream in a skillet over medium high heat and boil,
stirring often until the cream has reduced by about half. Add the nutmeg and pepper (may add salt to taste). Set aside.

Drain pasta and toss with sauce. Add the freshly grated
parmesan cheese and toss the pasta until well coated.

I have a few favorites.

Not sure what to call it, but I use spaghetti squash a lot instead of pasta, and this is the recipe I use.

2 sweet onions
2lbs ground meat of choice
1 large spaghetti squash
3 cloves garlic
2 jars spaghetti sauce

I bake the spaghetti squash for 45 min to an hour, til soft, although you can steam it too, I just don't have a steamer. Meanwhile, saute meat, then pour out juice and saute onions and garlic (chopped) in same pan, they pick up a nice flavor. I put the sauce in with the onions and garlic and add the meat back in in a big pan, to heat it all up, then scrape all the squash out (it comes out in strings, just like spaghetti) and stir everything together, you have dinner!

Someone suggested on the board baking chicken breast in salsa, it's really good.

We also like burger patties with cheese on top and sauteed onions and baked sweet potatoes on the side.

My favorite gluten-free recipe has to be Herbed Bread Stuffing. I found this recipe on a website last year right after my diagnosis. It is so simple and tastes alot like my mom's. It helped to make my first Gluten Free Thanksgiving Dinner a wonderful experience.

Herbed Bread Stuffing
Ingredients
2 Boxes (12 waffles)of Van's plain gluten-free frozen waffles
2 to 3 medium onions chopped
3 celery ribs, thinly sliced crosswise
1 1/2 tsp Herbs de Province
1/2 tsp dried sage
1/2 cup unsalted butter (1 stick)
1 1/2 cups gluten-free chicken stock
Kosher salt and pepper

Directions
Preheat oven to 350 degrees F.

Toast waffles until crispy (not burned), let cool and then cut into 1/2 in cubes. Set aside.

Cook onion,celery, and herbs in butter over medium-low heat until soft (about 10 min).

In a large baking dish, toss together the waffle cubes, vegtables, and stock. Season to taste with salt and pepper. Bake for 20 min or until heated through.

Tips
I like to add about 2/3 cups dried cranberries, and pecans.

Indonesian Coconut Curried Chicken

2 lbs boneless, skinless chicken breast - cut into bitesized pieces
1 large onion, chopped in large chunks
1 can Thai Kitchen Coconut Milk
2-3 Tbs Curry Powder
1 medium carrot, grated
1 large apple, chopped into small pieces
1/2 C raisins
Salt to taste

Brown chicken and onion together until chicken loses the pink color. Add the can of coconut milk and curry powder. Cover and simmer for 20-30 minutes. Add carrots, apple, raisins and salt, cook for 7-10 more minutes - until apple and carrots are fairly soft, but not mush. Serve over basmati rice.

Crab Stuffed Sole

Stuffing:
1 c. soft bread crumbs(I use Gillian's French Bread rolls)
1 c. canned crab meat
1 sm. onion, finely chopped(almost minced)
1 egg
1/2 tsp. salt
dash cayenne
finely chopped parsley

4 sole, flounder or pike fillets

Sauce:
3 Tb. butter, melted, reserving 1 Tb. for the sauce
1 Tb. flour(I use Bob's all-purpose)
1/2 c. chicken broth(Pacific or Imagine)

grated parmesan
sliced almonds

Make stuffing. Place some on the widest part of the fish and roll up. Secure with a toothpick or place ending part down in a greased glass pie plate or small shallow casserole. Drizzle on 2 Tb butter.
Bake at 350 degrees 25-30 min. Make sauce by mixing flour and 1 Tb. butter in a saucepan, gradually add broth and stir continuously until thickened. When fish is almost cooked but just a little undercooked, pour on sauce and sprinkle on cheese and almonds and broil.