makes 18-24 meatballs
Ingredients:
2 tablespoons oil
1/2 cup diced peppers
1/2 cup diced onions
1 teaspoon garlic
2 cups finely chopped mushrooms (portabello, shitaki or cremini)
1/4-1/2 teaspoon salt
1 cup cooked sweet potato, mashed with a fork
1 cup cooked potato or yucca, mashed with a fork
1/3 cup chopped sundried tomatoes
2 tablespoons flax or rice bran or oat fiber
1/2 cup dried gluten-free bread crumbs
fresh ground black pepper
1-2 teaspoons Italian herbs
Preheat the oven to 375.
Heat 1 tablespoon oil in a skillet. Sauté peppers, onions and garlic until onions are translucent. Remove to a bowl.
Heat remaining oil in the skillet and add mushrooms. Sprinkle with a little salt. Sauté mushrooms, stirring occasionally until they release their juices and begin to stick to the skillet.
Put mushrooms into a bowl with cooked pepper mixture. Add sweet potato, potato or yucca and remaining ingredients. Mix together. Taste for seasoning.
Shape mixture into balls. Roll balls in oil and place on a baking pan. Bake in oven for 20 min.
note: For best texture, use baked (not boiled or microwaved) potato and sweet potato.
recipe from: Living Without Summer 2007
Wednesday, June 25, 2008
Tuesday, June 24, 2008
Mixed Berry and Mint Granita
Serves 12
This refreshing dessert can also be served as a slushy. Spoon into goblets and garnish with fresh lemon peel or mint sprigs for a partylike feel.
Ingredients:
1 cup water
3/4 cup natural cane sugar
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
6 cups blackberries, raspberries, or strawberries, in any combination, fresh or frozen and party thawed.
In a small saucepan, heat water and sugar to a simmer. Continue cooking until sugar dissolves and liquid is clear, about 5 minutes. (This mixture is called a simple syrup). Remove from heat. Refrigerate until cool, about 1 hour.
Remove simple syrup from refrigerator. Stir in mint and lemon juice.
In a food processor, crush berries. Add simple-syrup mixture and combine thoroghly. Pour into a 9x13 inch glass dish. Cover and freeze 8 hours, until firm.
Remove from freezer; let stand 15 minutes. Scrape through entire mixture with a fork until fluffy. Serve.
recipe from: Delicious Living June 2008
This refreshing dessert can also be served as a slushy. Spoon into goblets and garnish with fresh lemon peel or mint sprigs for a partylike feel.
Ingredients:
1 cup water
3/4 cup natural cane sugar
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
6 cups blackberries, raspberries, or strawberries, in any combination, fresh or frozen and party thawed.
In a small saucepan, heat water and sugar to a simmer. Continue cooking until sugar dissolves and liquid is clear, about 5 minutes. (This mixture is called a simple syrup). Remove from heat. Refrigerate until cool, about 1 hour.
Remove simple syrup from refrigerator. Stir in mint and lemon juice.
In a food processor, crush berries. Add simple-syrup mixture and combine thoroghly. Pour into a 9x13 inch glass dish. Cover and freeze 8 hours, until firm.
Remove from freezer; let stand 15 minutes. Scrape through entire mixture with a fork until fluffy. Serve.
recipe from: Delicious Living June 2008
Saturday, June 21, 2008
White Bean Salad
Ingredients:
2 cans cannellini beans
1/2 cup basil, chopped
2 medium tomatoes, chopped
salt
pepper
1/4 cup olive oil
3 cloves garlic, minced
In a large bowl combine beans, basil, and tomatoes. Add salt and pepper.
Heat olive oil and garlic in skillet until fragrant (about 3 minutes). Pour oil over bean mixture. Let sit in fridge for at least 30 minutes to allow flavors to meld.
recipe from: Anne Griffin
2 cans cannellini beans
1/2 cup basil, chopped
2 medium tomatoes, chopped
salt
pepper
1/4 cup olive oil
3 cloves garlic, minced
In a large bowl combine beans, basil, and tomatoes. Add salt and pepper.
Heat olive oil and garlic in skillet until fragrant (about 3 minutes). Pour oil over bean mixture. Let sit in fridge for at least 30 minutes to allow flavors to meld.
recipe from: Anne Griffin
Breaded Eggplant
I love eating this diner during the summer:)
Ingredients:
1 eggplant
gluten-free bread crumbs
Chop eggplant into thin round slices. Set slices between two paper towels and place a heavy object over them to press out the water. Fill a bowl with gluten free breadcrumbs, you can season these yourself or buy pre-seasoned ones which taste great. When eggplant slices seem to be drained, or after about 15 minutes, coat with water or oil and then drop one by one into the bowl of breadcrumbs. Once a slice is coated, cook on the stove top in plenty of oil at medium heat until soft and maybe slightly crunchy. If you don't cook the eggplant long enough it will taste bitter. Set aside finished slices on a plate covered with a paper towel to drain excess oil.
serve with white bean salad and garlic braised broccoli.
Ingredients:
1 eggplant
gluten-free bread crumbs
Chop eggplant into thin round slices. Set slices between two paper towels and place a heavy object over them to press out the water. Fill a bowl with gluten free breadcrumbs, you can season these yourself or buy pre-seasoned ones which taste great. When eggplant slices seem to be drained, or after about 15 minutes, coat with water or oil and then drop one by one into the bowl of breadcrumbs. Once a slice is coated, cook on the stove top in plenty of oil at medium heat until soft and maybe slightly crunchy. If you don't cook the eggplant long enough it will taste bitter. Set aside finished slices on a plate covered with a paper towel to drain excess oil.
serve with white bean salad and garlic braised broccoli.
Pasta Carbonara (sort of)
Ingredients:
rice pasta
vegetables, cut into thin slices
suggested: broccoli, zucchini, carrots, and anything else you have lying around
Fennel-Cauliflower Sauce
Cook rice pasta and set aside. Sauté veggies and add to pasta. Drizzle sauce over pasta and serve with salt and pepper.
rice pasta
vegetables, cut into thin slices
suggested: broccoli, zucchini, carrots, and anything else you have lying around
Fennel-Cauliflower Sauce
Cook rice pasta and set aside. Sauté veggies and add to pasta. Drizzle sauce over pasta and serve with salt and pepper.
Potato and Pumkin Curry with Brown Basmati Rice
I didn't have a can of tomatoes, so I used two fresh tomatoes and added about 1/4 a cup of coconut milk which gave this recipe a wonderful creamy taste and texture.
serves 4-6
Ingredients:
1 1/2 cups brown basmati rice
2 1/2 cups water
3/4 teaspoon fine sea salt, divided
2 tablespoons refined coconut oil
1 onion, cut into 3/4-inch chunks
2 cloves garlic, minced
1 can diced tomatoes
1 cup vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound red potatoes cut into 3/4 inch chunks
3 cups pumpkin " "
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro or Italian parsley
In a 2-quart saucepan over high heat, combine the rice, water, and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
While the rice is standing make the curry: Heat the coconut oil in a 10-12 inch skillet over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 teaspoon of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.
Serve over rice sprinkled with cilantro or parsley.
recipe from: Skinny Bitch in the Kitch
serves 4-6
Ingredients:
1 1/2 cups brown basmati rice
2 1/2 cups water
3/4 teaspoon fine sea salt, divided
2 tablespoons refined coconut oil
1 onion, cut into 3/4-inch chunks
2 cloves garlic, minced
1 can diced tomatoes
1 cup vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound red potatoes cut into 3/4 inch chunks
3 cups pumpkin " "
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro or Italian parsley
In a 2-quart saucepan over high heat, combine the rice, water, and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
While the rice is standing make the curry: Heat the coconut oil in a 10-12 inch skillet over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 teaspoon of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.
Serve over rice sprinkled with cilantro or parsley.
recipe from: Skinny Bitch in the Kitch
Caribbean-Style Sweet Potatoes and Black Beans over Brown Rice
makes 4 servings
High in vitamins A and C and other important nutrients, sweet potatoes are good for you. To serve as a side dish, omit the rice.
Ingredients:
3 medium sweet potatoes cut into bite size pieces
3/4 cup orange juice
2 teaspoons cornstarch
1 teaspoon jerk seasoning
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 can black beans, rinsed and drained
salt and freshly ground black pepper to taste
3 cups hot cooked brown rice
In a large saucepan, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but not falling apart, 10 to 12 minutes. Drain and set aside.
In the same saucepan, whisk together the orange juice, cornstarch, jerk seasoning, cinnamon, and cumin. Bring to a boil over medium heat. Boil until thickened, whisking constantly, about 1 minute. Stir in the sweet potatoes, beans, salt, and pepper. Cook, stirring, until heated through, about 3 minutes. Serve warm, over the rice.
per serving: 11g protein, 8g dietary fiber
recipe from: The Gluten-Free Vegetarian Kitchen
High in vitamins A and C and other important nutrients, sweet potatoes are good for you. To serve as a side dish, omit the rice.
Ingredients:
3 medium sweet potatoes cut into bite size pieces
3/4 cup orange juice
2 teaspoons cornstarch
1 teaspoon jerk seasoning
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 can black beans, rinsed and drained
salt and freshly ground black pepper to taste
3 cups hot cooked brown rice
In a large saucepan, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but not falling apart, 10 to 12 minutes. Drain and set aside.
In the same saucepan, whisk together the orange juice, cornstarch, jerk seasoning, cinnamon, and cumin. Bring to a boil over medium heat. Boil until thickened, whisking constantly, about 1 minute. Stir in the sweet potatoes, beans, salt, and pepper. Cook, stirring, until heated through, about 3 minutes. Serve warm, over the rice.
per serving: 11g protein, 8g dietary fiber
recipe from: The Gluten-Free Vegetarian Kitchen
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