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Shrimp Quiche with Portabella Mushrooms and Zucchini January 6, 2008

Posted by glutenfreedance in Food, Gluten Free, Recipes.
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This was modified, so to speak, form a recipe in Nearly Normal GF Cooking.  The original recipe called for either Shrimp or Crab, and it listed a few different veggies & cheeses you can use.  I am only going to include what I used.

4 eggs, lightly beaten
1 c. sour cream (I only use whole milk ingredients–this applies to all cheeses, etc.)
1 c. Ricotta cheese
1/4 c. rice flour
1/4 tsp. salt
1 tsp. parsley
1 tsp. basil
1 lg. portabella mushroom, chopped
1 sm. zucchini, sliced
1 TBSP butter (next time, though, I will probably try olive oil)
2 c. Monterey Jack, shredded
12 oz. shrimp (chopped if large–and don’t forget to take off the tail and the legs)

Preheat oven to 350F.

Mix eggs, sour cream, Ricotta cheese, rice flour, salt and spices in large bowl. Melt butter & saute’ Mushrroms & Zucchini. Stir into egg mixture. Add Monterey Jack cheese and shrimp and stir. Pour mixture into an 8×8 casserole (I don’t own a quiche dish, but this recipe makes one worth buying).

Bake for 45 minutes, or until center is no longer jiggly (she really likes that word) and a knife inserted into the center comes out clean.


More GF Blogs January 6, 2008

Posted by glutenfreedance in Blogroll, Food, Gluten Free, Recipes.
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Found two more yummy looking GF blogs this morning and added them to my links.  The first is Crazy Orange Turtle’s GF Kitchen.  It is a relatively new blog but she has quite a few chinese food recipes there.  Chinese food used to be pretty much our staple around here before our Celiac’s diagnosis so I am going to try out these recipes ASAP.  Do watch for the low-gluten recipes.  She kindly posted a subsitute on the one I read.

The other is Going Gluten-Free.  There is a recipe there for Layered Peanut Butter Bar (modified from a BC recipe) that makes me wish I had the ingredients in the house right now.

Sweet Potato Casserole December 28, 2007

Posted by glutenfreedance in Celiac Disease, Food, Gluten Free, Recipes.
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This recipe is modified from one in Nearly Normal Cooking for Gluten-Free Eating by Jules Shepard. Everyone in the family loved this, except our Celiac. But he is four and this dish has a rather strong flavor so I imagine if he were older he’d like it. Our older two kids (ages 11 & 6) ate quite a bit. I felt the marshmallows were a bit much but the kids thought there should have been more.  Teethy 

1 40-oz can sweet potatoes, drained & mashed
1 cup white sugar
1/2 cup butter
3 eggs, beaten
1 tsp. vanilla extract
1 tsp. ground nutmeg
2 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. ginger
1 cup sour cream
1/4 tsp. baking soda
1/4 tsp. salt
Mini marshmallows, if desired.

Preheat oven to 350F.

Stir the mashed sweet potatoes, sugar, butter, eggs, vanilla extract, spices and sour cream. Mix well, then add salt and baking soda. Spread mixture into a greased 2 qt. baking dish. Bake uncovered for 45-50 minutes, until the center is no longer jiggly. Remove from the oven and top with marshmallows–enough to cover the top of the casserole. Return to oven and cook for another 5-10 minutes, until the marshmallows melt and are lightly browned.

Mushroom Stroganoff December 19, 2007

Posted by glutenfreedance in Celiac Disease, Food, Gluten Free, Recipes.
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Transferred from my personal blog:

This is from Betty Hagman’s GF Gourmet Fast & Healthy book.  Don’t know how healthy this is…at least the way I make it. 😉 

Stir up this quick stroganoff, serve over pasta or rice, add a green or fruit salad, and you’ll never miss the meat in you meal. I used fresh button mushrooms but you can add more flavor by including some shiitake or chanterelle mushrooms.

12 oz GF dried pasta, or 1 1/2 c white rice (I use Minute Rice)
4 c sliced mushrooms (about 1 1/4 lbs)
1/2 c diced onion
2 TBSP olive oil
Pinch each of dried thyme and oregano
Salt and pepper to taste
1 c light sour cream or nonfat nondairy substitute(I do not care for nonfat anything so I used regular sour cream)
1 c vegetable stock
2 TBSP GF flour mix(Hagman’s “recipe” for GF flour is 2 parts white rice flour–I did have to use brown rice flour this time but it seems ok so far–2/3 part potato starch flour & 1/3 part tapioca flour)
2 TBSP cold water(I forgot this–oops–but it turned out ok)
Grated Parmesan cheese for garnish

Set the pasta or rice to cooking.

In a large frying pan over medium-high heat, saute’ the mushrooms and onion in hot oil. Add the thyme, oregano, salt, and pepper. Cook until the mushrooms are tender.

Add the sour cream and stir until melted. Add the vegetable stock. Mist flour with the water and add to the pan, stirring constantly until the sauce thickens. If necessary, add more seasoning. Lower heat until the pasta or rice is ready to serve. Spoon this onto sepaprate plates, add the stroganoff, and top with Parmesan cheese. Makes 4 servings.

GF in the “News” December 19, 2007

Posted by glutenfreedance in Celiac Disease, Food, Gluten Free, Recipes.
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In an e-mail from Nearly Normal Cooking she included a link to a recipe of hers that was featured in The Washington Post.  Unfortunately, my IE does not like WordPress so I can’t do that nifty imbedded link thing.  Here’s the ugly link:  http://blog.washingtonpost.com/mighty-appetite/2007/12/a_merry_cookie_for_all.html

And here’s the recipe in case you don’t really like to cut and paste.  I liked that they included the recipe for the flour mix.  It can be a pain to find those special mixes.  I once found Betty Hagman’s at Whole Foods.  I thought, “I wasn’t really planning on it this trip and it is rather pricey, I’ll just pick it up next time.”  If you don’t shop at those health-food type stores it might surprise you that it wasn’t there the next time.  :-/

BTW, I have not tested this recipe myself but only post it ‘cuz I’m always excited when something gluten-free is found in the “real” world.

Gingerbread Cut-Out Cookies
From “Nearly Normal Cooking for Gluten-Free Eating” by Jules E.D. Shepard


3/4 cup Earth Balance vegan shortening (alternatively, unsalted butter or margarine)
1/4 cup molasses
1 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups Nearly Normal Gluten-Free Flour Mix ™ (recipe below)
1 cup rice flour
1/2 cup buckwheat or brown rice flour
pinch salt
2 teaspoons ground cinnamon (I reduced it to one teaspoon)
2 teaspoons ground ginger
1 teaspoon cloves (I reduced to ½ teaspoon)
3 teaspoons baking powder
1/2 cup water
cornstarch for rolling out dough

In a large mixing bowl, beat shortening, molasses, brown sugar and vanilla with an electric mixer until well combined and creamy.

In another bowl, combine flours, salt, cinnamon, ginger, cloves and baking powder. Gradually fold in dry ingredients into shortening mixture, adding water as necessary. The objective is a moist dough ball. Divide dough in half, wrap in plastic and chill for at least one hour. Dough should be very cold before rolling out.

Preheat oven to 325 degrees.

Liberally dust work surface and rolling pin with cornstarch. Roll out one half of dough into a rectangle shape about 1/2 inch thick. The thinner the dough, the crispier the cookie.
Cut out into shapes and place onto a baking sheet lined with parchment paper. You may need a pie server or thin flipping spatula to help lift dough off work surface onto baking sheets.

Sprinkle with coarse sugar or decorate with dried fruit, jimmies or whatever strikes your fancy.

Bake for 25 minutes, or until lightly browned. Allow to cool on baking sheet for five minutes before transferring to a cooling rack.

Makes about 2 dozen 2-inch cut-out cookies, or 1 dozen 4 inch gingerbread people.

Dough may be frozen for later use.

Nearly Normal Gluten-Free Flour Mix ™

1 cup white rice flour
1 cup potato starch (not potato flour)
1 cup cornstarch
1/2 cup corn flour (may also be sold/labelled as whole grain cornmeal; Bob’s Red Mill is one brand)
1/2 cup tapioca flour or tapioca starch
4 teaspoons xanthan gum


Mix all ingredients together and store in an airtight container in a cool, dark place.

Shepherd’s Pie December 17, 2007

Posted by glutenfreedance in Celiac Disease, Food, Gluten Free, Recipes.
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Barely modified from: The Gluten-Free Kitchen by Robin Ryberg

Piecrust (I used the Whole Foods GF Pie Crust)

Ingredients for mashed potatoes layer
4 large russet potatoes
2 TBSP butter
1/4 tsp salt
3/4 c. milk

For meat filling
1 c. chopped onion
1 1/3 lbs. ground beef
1 tsp salt
1/2 tsp pepper
1/2 c. frozen peas
1/2 c. frozen corn
1 1/4 c. milk, divided
2 TBSP cornstarch

Prepare piecrust

Peel & dice potatoes. Place in pot, over with water. Cook until tender. Drain. Add butter, salt, and enough milk to whip potatoes until light and moist. Set aside. Preheat oven to 375F.

In skillet, fry onion & ground beef until well cooked. Add salt, pepper, vegetables, and 1 c. milk. Bring to boil. Comgine 1/4 c. milk with cornstarch. Add to ground beef mixture and cook until thickened. Pour beef mixture into piecrust.

top beef mixture with mashed potatoes. Bake approximately 25 minutes, until potatoes are lightly browned.

Makes 6 ample servings.

Beef Potato Loaf December 5, 2007

Posted by glutenfreedance in Celiac Disease, Food, Gluten Free, Recipes.
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For my first entry I am going to post a modified version of this recipe. One of the most frustrating things for me as we made our transition to a gluten-free menu after our third son was diagnosed with Celiac Disease was the inability to just run down to the local grocery store and pick up what I need. For some reason Stater Bros. doesn’t stock gluten-free…well, anything except Fritos. 😉 Our situation has improved of late as  a Sprouts has opened about 25 minutes from our house, but that’s still a bit far to pick up one item. I usually do my shopping on days when my boys are at dance which just happens to be five minutes from the store. At any rate, dinner found me without a crucial ingredient for gluten-free meatloaf, namely, g-f breadcrumbs. So I searched and found this recipe. I modified it for what I had on hand and I like it much better than the regular meatloaf. It’s less expensive too. GF breadcrumbs ain’t exactly cheap.  And, if you live in an area where there are no health food stores, these ingredients will be easily obtained.

1.5 lb. ground beef
3/4 c. instant potato flakes
1 tsp. minced garlic
1 tsp. salt
1 tsp. lemon pepper
1 tsp. dry mustard
6 oz. evaporated milk
1/2 c. catsup
2 tbsp. pure maple syrup

Mix all ingredients except catsup & maple syrup thoroughly; shape into a loaf. Place in a loaf pan. (I actually shape mine into a ball and place it in a round casserole but everyone doesn’t have one but if you do, it works fine.)  Bake in 350 degree over for 1 hour and 15 minutes.  Mix the catsup and maple syrup. Remove the loaf from oven and spoon catsup mixture over top. Return to oven and bake for 5 to 10 minutes longer.