Gluten Free Recipe Archive

Breakfast

Appetizers/Drinks

Main Course

Vegetables

Desserts

Bread

Sugar Free

Breakfast

Breakfast Burritos

8 Eggs
1/2 lb Sausage or Chorizo
1 Cup Shredded Cheese
6 to 8 Corn Tortillas
Salsa

In a separate bowl, beat the eggs together and set aside. Cook the sausage or Chorizo in
a large skillet until well browned; drain grease. Add the eggs to the sausage mixture
and cook until the eggs are thoroughly cooked. Mix in the cheese at the last minute
and stir into the hot egg and sausage mixture to melt the cheese.

** Heating the corn tortillas
        1. Heat them in the microwave for about a minute until soft
        2. Heat them in a lightly greased skillet to soften them up.
            I use Pam or Mazola not stick spray or a little olive oil.

Crustless Quiche

5 Eggs
1 Cup Milk or Half & Half
1 Cup  G.F. Grated Colby and Monterey Jack Cheese
1/4 Cup Chopped Onion
1/4 Cup Chopped Red or Green  Bell Pepper
1 Tablespoon. Corn Meal

Preheat Oven to 350 degrees.
Mix all ingredients except corm meal in medium bowl. In a 8 inch skillet that is oven safe, spray it with a G.F. cooking spray like Pam and coat with corn meal.. Pour egg mixture into the skillet and bake for 45 minutes or until the top is a golden brown color.

** Can also add crumbled bacon for an extra kick of flavor.

Yogurt Parfait

Ingredients:

• 2 Cups chunked, canned pineapple

• 1 Cup Frozen Raspberries

• 3 Cup Vanilla Yogurt

• 1 Medium Banana, peeled and sliced

• 1/3 Cup Chopped Date

• 1/4 Cup Sliced Toasted Almonds

• Sundae or Tall Glasses

In a Sundae or Tall glass add the pineapple, raspberries, dates, bananas, and yogurt in layers.
Sprinkle almonds over the top.

Experiment with other fruit, like strawberries, peaches, etc. and  make up your own parfait. 
Have fun and Enjoy!!!

Appetizers/Drinks   

Dreamsicle
Yum, Yum a drinkable creamsicle, just like the ones the Ice Cream Man sold from his truck.

2 ounces of Heavy or Whipping Cream
1 ounce Water
1/4 Teaspoon Orange Flavored or Sugar Free Orange Flavored Tang (at this posting Tang is G.F, but always double check the label)
1/4 Teaspoon G.F. Vanilla

Pour all the ingredients into a blender or a cocktail shaker. Blend or shake until well blended and pour into a chilled glass. You can also add ice to the blender and make it a slush. These are very addictive so drinker beware. LOL!

    Warm Spiced Milk

Ok, before you say yuck, you might want to try this recipe. My daughter found this recipe and I thought to myself, Warm Milk, EWWW!!!  I drank some to be nice and it was actually very good. The nutmeg and the cinnamon (my favorite spices) really made the milk taste good. Might even add tad of sugar or Splenda if you want it a little sweeter, like hmm pumpkin pie (my favorite).

Purple Cow

Ingredients:

• Grape Juice

• G.F. Vanilla Ice Cream

• Tall Glass

I know it sound strange, but it is very good.

Main Course 

Low Carb BLTS

This low carb BLT is so easy and so good too.  

8 slices of bacon cooked crisp

4 outer pieces of Lettuce (Peel the lettuce off in layers so you will have a bowl shaped piece of lettuce)

Take each piece of lettuce and place a piece of cheese in each bowl (cheese optional). Next add about a 1/2 Tablespoon of Mayonnaise and then top with the bacon and chopped tomatoes. Fold the lettuce over the ingredients like you would an egg roll and there you have a great gluten free, low carb BLT. If you do not like the low carb version, you can use gluten free bread instead to make a great sandwich.

    Crawfish Jambalaya

1 Cup Chopped Onion
1 Cup Chopped Green Bell Pepper
1 Cup Chopped Celery

4 Cups Cooked Rice

In a large skillet, cook onions, peppers and celery in olive oil until tender. Add chicken broth,
tomato sauce and spices. Bring to a boil, reduce heat and simmer, covered for 5 minutes.

Stir in the crawfish and cooked sausage. Cook 3 to 5 minutes until the crawfish are done.
You can tell they are done when the meat turns pink.

Stir in the cooked rice and simmer for another 5 to 8 minutes or until it reaches the desired consistency. Remove Bay Leaf before serving.

Lemon Chicken Kabobs

2 pounds boneless, skinless chicken breasts
2 tablespoons extra-light olive oil
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
1 clove garlic, minced
24 lemon wedges

Place skewers on prepared grill about 8 inches from heat. Cook about 4 minutes; turn and cook about 4 minutes more or until done, watching constantly. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F.

Vegetables

Roasted Red Potatoes

1 1/2 lbs. Small Red Potatoes, cut into 1/4" slices
1/4 Cup Olive Oil
4 Cloves of Garlic, sliced
2 Tablespoons Fresh Chopped Parsley
1 Teaspoon Fennel Seeds, Crushed
3/4 Teaspoon Crushed Rosemary
Salt and Pepper to taste

Preheat oven to 375 degrees. Line a roasting pay with foil and coat with a G.F. nonstick cooking spray like Pam or Mazola. In the pan combine Potatoes with the Olive Oil, Garlic, Parsley, Pepper, Salt, Fennel and Rosemary. Toss potatoes to coat them with the other ingredients. Roast in a preheated oven for 1 hour; stir. Increase the oven temperature to 425 degrees and roast the potatoes until they are tender and browned; this takes about an additional 10 minutes.

Grilled Portobello's with Hoisin Glaze

1/3 Cup G.F. Hoisin Sauce
1 Tablespoon Honey
2 Teaspoons Grated Gingerroot or 1 Teaspoon Ground Powdered Ginger
2 Cloves Garlic, Minced
4 Portobello Mushroom Caps
3 Tablespoons Olive Oil
1/8 Teaspoon Salt
1/8 Teaspoon Pepper

Brush the caps of the Portobello with oil and sprinkle with the salt and pepper. Grill the Portobello's over medium high heat 8 to 10 minutes on each side. Remove from heat and slice each mushroom into wide strips and serve with the hoisin glaze  as a dipping sauce.

Potato Bar

Ingredients:

First scrub the potatoes clean and then poke holes in the potatoes with a fork -- that's so steam can escape while they bake. You can bake them in the oven or the microwave. (If you use the oven, preheat it to about 425 degrees Fahrenheit first, and bake them for about an hour. In the microwave they take about 7 minutes on high.) Either way, be really careful because potatoes can get really hot. Be sure to wear oven mitts.

After they are done, let them cool for about a few minutes before handling them. Split each potato down the middle. Put out all of the toppings in bowls, and let each person create his or her own stuffed potato.

Desserts

Coconut Panna Cotta

This is a creamy dessert that is very easy to create. Drizzle the top with your favorite berries, nuts or even chocolate sauce.

1 Cup Whipped Cream

1/8 Teaspoon G.F. Vanilla Extract

In a medium saucepan, whisk together cream and coconut milk. Sprinkle the mixture with gelatin and let sit for 5 minutes. Do not stir the gelatin into the mixture. After five minutes cook the mixture, stirring in the gelatin, over a medium low heat. After mixing the gelatin into the mixture, add the Splenda and whisk until well blended and smooth.

Stir frequently using a slow motion when stirring until steam begins to rise from the cream. Remove from heat when you start seeing steam. Remove from heat and whisk in the extracts. Carefully pour the mixture into six four ounce custard cups. Refrigerate custards for a couple of hours or until ready to serve.

To serve the Panna Cotta, carefully run a sharp knife around the inside edge of the custard cup and then invert each cup onto a dessert plate and shake gently until the custard is released. Garnish with your favorite berries, nuts or chocolate sauce. They are also great without the garnish too

** You can spray each custard cup with a gluten free nonstick cooking spray if desired before adding
     the custard to prevent sticking.

Berries and Cream

1/2 Cup Sugar

2 Cups of Blueberries

Mix together the sugar and unflavored gelatin in a small saucepan. Add 1/2 cup water and bring to a boil. Remove from heat and add whipping cream slowly to mix well. Place in the refrigerator to chill.

In a bowl whip together the sour cream and the vanilla. Add the chilled whipping cream to the mixture and whip again. Put mixture in the refrigerator and chill. Once chilled whip with mixer again until smooth and fluffy.

Spoon into serving dishes and chill again until you are ready to serve. Top each with fresh or frozen blueberries just before serving.

Fruit Kabobs

Cut all fruit into bite size chunks, except for the grapes. Alternately place the pieces of fruit on the skewers. Roll Fruit Kabob in the coconut. Enjoy!!!!

Bread

Sopes

Sopes are a great cornmeal cake or bread. They are great to use like you do a tostada shell. You can use your imagination for the fillings. My favorite filling is refried beans, cheese, sour cream and hot sauce. Like a mini taco, but much better. They are great for breakfast too. Eggs, cheese, salsa. You name it, the sky is the limit in foods combinations that will make these great Sopes taste great.

Chocolate Chip Muffins

1 ¼  Cups brown rice flour
¼ Cup tapioca starch
1 Cup sugar
3/4 Cup cocoa
2 Teaspoons baking powder
1/4 Teaspoon salt
12 Oz apple sauce
2 eggs
1/4 Cup oil
1/4 Teaspoon vanilla
1/2 Cup chocolate chips

In one bowl mix all dry ingredients. In a separate bowl mix all wet ingredients. Add dry ingredients to the wet ones and stir until moistened. Add Chocolate Chip and spoon into Muffin tins that have been coated with a non-stick spray. Bake at 350 Degrees for about 20 Minutes. Makes 12 Muffins

Variations:
Use 1/4 Cup chocolate chips & 1/4 Cup Peanut Butter chips or
1/2 Cup Peanut Butter Chips for a Chocolate/ Peanut Butter Muffin

Sugar Free Rich Hot Chocolate

1/2 Cup Splenda

4 Cups Milk (can use soy or rice milk too, I use the unsweetened variety though)

Mix together the Splenda, Cocoa and Water in a saucepan. Cook this mixture over medium heat until it boils. Boil for 1 minute while stirring. Stir in the milk and heat mixture again. Do not boil, just heat until it is hot enough to enjoy without boiling the milk. Makes four servings.

** If you do not need to watch your sugar intake, just use regular cane sugar in place of the Splenda in this recipe.

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Monday, December 18, 2006 11:49 AM
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