30 Gluten Free

A Recipe Collection Celebrating the

30^th Birthday of:

Keara Maureen Watson

April 11, 1980

By Lea Donovan Watson

December 20, 2010

Introduction

My daughter, Keara, turned thirty this year. She lives ‘gluten free’. She is a great cook. She loves the two previous cookbooks I put together: Fifty Family Favorites in 1998 and Sixtysome in 2008. Those books celebrated the long marriage of my parents. Staying in the tradition of naming cookbooks with “big numbers”, Keara and I thought of Thirty Gluten Free to celebrate her healthy gluten free life and the many healthy lives of other family members now Gluten Free - or “GF” as we refer to this wheat free way of cooking and eating.

Five of my siblings; Grant, Maureen, Tara, Oren, and now Ailis are gluten free.

My niece, Natalie, my nephews; Thomas and Jules, and now my son, Alexander, all are gluten free. That totals nine members of our family – maybe even more before this book is published? Out of 45 direct family members, is that 20%?

I find cooking GF very easy – just do not use any thing with wheat or gluten! Ha ha!

It can be challenging when you do not realize a product has gluten in it, but the awareness of the importance of this is growing. Products are being identified as GF.

I hope EVERYONE enjoys these recipes. I hesitate to put GF in the title of the book wondering if people might see that and think these recipes are only for people on a GF diet. That is not the case. This collection is for all cooks who want to share delicious food at their table.

As I think of the other “big numbers” like “forty”, I am planning the next cookbook to be a collection of GF Vegan foods. Jim and I eat a plant based diet. Jim, however, calls himself a ‘flexatarian’ eating what irresistible meat, fish, or dairy come his way.

I include some old recipes from Meme which were naturally GF. Meme is a great cook. She loves to cook –so do I. Gathering people together to enjoy a delicious meal is a family focus we all love, stimulated by our Meme. I see Keara, her eldest granddaughter, doing this too -carrying on a family tradition.

My plan was to publish by Keara’s birthday, but that did not happen. I am relieved to finish it before the end of the year. I am offering this as a Christmas present to special people in my life – either as a “pdf copy” online or an actual book to open in your kitchen.

Merry Christmas!

THANKS to everyone who contributed to the cookbook. Special thanks to my editor who is also my husband and Keara’s dad, Jim Watson. He made a careful review of the first draft and helped with the Index.

As Keara now resides in France, I say; “Bon Appetite!” love, Lea

Contents

Intro……………………………………....2

Breakfast………………………………….3

Vegetables……………………………….11

Pizza……………………………………….28

Fish…………………………………………29

Meat………………………………………..37

Desserts……………………………………48

Other………………………………………..60

Index…………………………………………61

Breakfast

Best GF Breakfast

Put in an iron skillet, cover, and heat:

sliced/chopped apple

(most recently -- locally grown Melrose apples...yum!!)

1/2 c fresh/frozen greens (spinach, chard, turnip greens, etc)

1/2 c fresh or frozen chopped rhubarb

1/2 c fresh or frozen berries or other fruit

1 TB butter

1/3 c water

Cook for a while -- until soft and steamy! Eat with some kind of protein: yogurt, cheese, salmon, egg, bacon, beans, etc. (can add into the mix while cooking or eat alongside).

Maureen shared this “best recipe” and says: “Basically I have been experimenting with various fruits, but I found that apple + greens + rhubarb make the best foundation.”

Oren’s Irish Scones

2 1/4 cups Pamela’s gluten free baking/pancake mix

1 teaspoon baking powder

4 Tablespoons butter

2/3 cup milk

1/3 cup sugar

½ cup currants

1 Tablespoon caraway seeds

1 egg

Mix dry ingredients together. Cut in butter with a knife. Add milk. Combine together with a fork. Dough will be THICK. Drop large dollops onto parchment paper spread on a cookie sheet. Bake 15-17 min at 375F oven.

“I wanted this delicious scone recipe, so I sent out an e-mail as a request. Keara sent it to me! Keara makes Oren’s scones! That’s how you know this is a really good recipe!”

Chunky Vegetable Hash
Ingredients
1 tablespoon extra-virgin olive oil or vegetable broth
1 small onion, chopped
Pinch dried thyme
Pinch paprika
1/8 teaspoon salt
1 small red bell pepper, diced
4 large button mushrooms, roughly chopped
2 small zucchini, diced
1 small garlic clove, minced

Use a large skillet. Add onion, thyme, and paprika, reduce heat to medium-low, and cook, stirring occasionally, 7 minutes, or until onion is softened. Stir in salt, bell pepper, mushrooms, zucchini, and garlic. Cover and cook, stirring occasionally, 4 minutes longer. Remove from the heat and serve hash by itself or with a poached egg or as an omelet filling.
“Use any dried herb you like, or toss in a combo of chopped fresh herbs.”

Oatmeal Pancakes

2 cups oatmeal flour or pulverized Old Fashion Oats

2 eggs

1 egg white

¼ cup milk

¾ cup cottage cheese

1 teaspoon vanilla

1 teaspoon cinnamon

½ teaspoon nutmeg

Mix all ingredients in a blender. Pour on prepared skillet.

“We served these with thinly sliced apples, maple syrup, and yogurt.”

Frittata

Ingredients
4 teaspoons extra-virgin olive oil, divided
1 cup diced zucchini (1 small) or other vegetable
1/2 cup chopped onion
1/2 cup grape tomatoes or cherry tomatoes, halved
1/4 cup slivered fresh mint leaves
1/4 cup slivered fresh basil leaves
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 large eggs
1/3 cup crumbled goat cheese (2 ounces)

Instructions
1. Heat 2 teaspoons of oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/4 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until moisture has evaporated, 30 to 60 seconds.

2. Whisk eggs, the remaining 1/4 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Wipe out the skillet.

3. Preheat broiler.

4. Brush the skillet with the remaining 2 teaspoons of oil; heat over medium-low heat. Pour in the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so raw egg will flow to the edges.

5. Place the skillet under the broiler and broil until the frittata is set and the top is golden, 1 to 2 minutes. Loosen the edges and slide onto a platter. Cut into wedges and serve.

“Frittatas are FUN!”

Aeblerskiber or Buttermilk Pancakes

1 cup buttermilk (or whip cream or plain yogurt)

1 egg, room temperature

3 T butter, melted

¼ cup brown rice flour

½ cup white rice flour

½ t salt

1 t baking soda

Put the buttermilk, egg yolk, butter, & flour, salt, baking soda. Mix quickly. Let it set for 10 minutes. Whip the egg white. Fold egg white into the flour mixture stirring briskly.

Heat a “Aeblerskiber pan” or skillet to medium hot. Grease lightly and spoon batter onto skillet/pan. Cook, turn Aeblerskibers with a stick when the bottom is golden brown. Just peek under. The middle one usually is done first.

Serve with Apple-bacon sauted in butter. First cook bacon, remove grease, add butter, sprinkle brown sugar to taste, add sliced peeled Granny Smith apples.

Also, serve with jam and maple syrup.

“Ellen Donovan learned to make these from her mother. One morning on Top of The World the Donovans shared this with Jim and me. Jules peeled the apples with the apple skinner gadget, Grant ground the rice flour with the electric mill, Hannah turned the balls in the pan with the stick very carefully guided by her mother. With the snow falling outside and the Olympics being streamed into the computer, we munched a hearty breakfast before we went Nordic Skiing at Solitude.”

This Danish specialty can be made with n a variety of fillings; ham & cheese inside as they cook, or cut after cooled to make little round sandwiches.

Granola

Preheat oven to 250 degrees F.

3 cups GF rolled oats
1 cup slivered almonds or pecans or Macadamia nuts
3/4 cup shredded sweet coconut and or ¼ cup sunflower seeds
1/4 cup plus 2 tablespoons dark brown sugar – try less?
1/4 cup plus 2 tablespoons maple syrup
1/4 cup flaxseed oil or canola oil
3/4 teaspoon salt / add spices of choice (try cinnamon, nutmeg, cardamom)
1 cup raisins or dried cherries or other dried fruit

In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

“Ellen made three pans of this tasty granola; Hawaiian/Dried Pinneapple/Chrystalized Ginger, Pecan/Cherry/Chocolate, and Almond/Raisin.”

GF Cinnamon Buns

Cinnamon Swirls

Dough:
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix, reserve ¼ cup for rolling dough
yeast (enclosed packet)
1 stick (1/2 cup) unsalted butter
1/2 cup small curd cottage cheese
1 Tablespoon orange zest (optional)
3/4 cup warm water, divided
1 teaspoon sugar

Filling:
1 stick (1/2 cup) unsalted butter
1/3 cup sugar
3 to 4 teaspoons cinnamon
1/3 cup raisins
1/3 cup pecans, chopped (optional)

Glaze:
1 cup Pamela’s Vanilla Frosting Mix
2 to 3 Tablespoons water

From a bag of Pamela's Gluten-Free Bread Mix, remove the enclosed yeast packet and 1/4 cup of the mix for rolling out the dough.

Dissolve yeast from the enclosed packet with 1/2 cup warm water and 1 teaspoon of sugar. Let stand for about 5 minutes until foamy.

With a wire whisk in a stand mixer, cream butter, then combine with the cottage cheese.

Reserving the 1/4 cup of bread mix set aside for rolling, add the Pamela's Gluten-Free Bread Mix to the butter and cottage cheese. Mix to combine on low. Add orange zest if using. Add dissolved yeast and continue mixing. Add remaining warm water 1 tablespoon at a time just until dough starts to come together.

Lightly flour a sheet of parchment paper with some of the reserved bread mix. Place dough on the parchment, sprinkle lightly with left over mix and cover with second sheet of parchment. Roll dough to a thickness of 1/4 inch in a rectangle shape approximately 10-inches long and 8-inches wide. Remove top parchment paper.

To make the filling, cream butter with sugar and cinnamon. Spread or distribute filling as evenly as possible on rolled out dough, leaving no more than a 1/2-inch margin around the edge. Spread raisins, and nuts (if using) evenly over filling and press down with fingertips.

Starting with the longest edge of the dough, peel dough off paper and roll to form a log. Use fingertips to pinch edge of dough closed to form a cylinder. Lightly oil an eight-inch round cake pan. Use a sharp knife to slice log into individual pieces, each about 1-1/2 to 2-inches wide. A serrated knife works best. Lay pieces on their sides in a lightly oiled 8-inch round cake pan. Place with the swirls showing.

Place all pieces in the same pan.

Allow dough to rest for 60 to 90 minutes at room temperature. Bake in preheated 350° oven for 45 to 55 minutes or until golden brown. Let rest in pan for 10 minutes before inverting onto a plate. Use a second plate to invert a second time so that the tops of swirls are showing.

Glaze hot swirls with sugar icing made from 1 cup Pamela’s Vanilla Frosting Mix combined with just enough water to create a thick glaze. Or create your own glaze with powdered sugar and a small amount of water, mixed until thick.

Cinnamon swirls can be made the night before. The log can be wrapped in plastic and refrigerated, or the swirls can be placed into the pan, covered and refrigerated. In the morning, remove the log, (slice and pan them) or remove rolls from refrigerator, unwrap and let all rest for 60 to 90 minutes. Bake in preheated 350° oven for 45 to 55 minutes or until golden brown. Glaze and serve.

Yields 5 to 6 Cinnamon Swirls.

“Aunt Tara recommends these! They must be good!”

Rapid Rise French Bread

2 cups white rice flour
1 cup tapioca flour
3 teaspoons Xantham Gum
1 ½ teaspoons salt
2 Tablespoons sugar
1 ½ cups lukewarm water
2 Tablespoons rapid rise yeast
2 tablespoons melted butter
3 egg whites, beaten slightly
1 teaspoon vinegar

Mix flours, Xantham Gum, salt. Blend on low.

Dissolve the sugar in the water and add the yeast. Wait until the mixture foams slightly, then blend into the dry ingredients. Add the butter, egg whites, and vinegar. Beat on high for 3 minutes.

To form loaves, spoon dough onto greased and corn-meal dusted cookie sheets in two, long, French-loaf shapes. Slash diagonally every few inches. If desired, brush with melted butter.

Cover the dough and let rise in a warm place until doubled in bulk, 20 -25 min. Preheat oven to 400. Bake for 40-45 minutes. Remove from pan to cool.

Keara shares this French bread recipe from: “More from the Gluten-Free Gourmet” p 41.

Keara makes two loaves every week now that she lives in France. Bread with cheese and fondue can be enjoyed gluten free!

She shares these extra tips: “For the rapid rise French Bread (from Bette Hagman) flour content, I have been using 1.5 cups of brown rice flour, 1 cup of Bob's red mill (GF homemade bread mix or baking mix), a 1/2 cup of another type of flour (like quinoa or corn) and then about 1/2- 1/3 c. corn starch. I just used up my last of the Bob's red mill mix, so I'll probably try garbanzo bean flour and arrow root starch in place of that. I just made a variation with corn flour and sesame seeds which is quite tasty!”

Vegetables

Cilantro Green Beans

Combine sauce using a mortar and pestle:

juice of 2 limes
½ cup cilantro, chopped
1 clove garlic, crushed
1-2 Tablespoon olive oil or vegetable broth
4 Tablespoons vinegar

Blanche 4 cups fresh green beans. Drain. Serve warm with above sauce adding more olive oil or broth as desired. Sprinkle sea salt. Add a drizzle of garlicky sherry/vinegar dressing if desired.

“We LOVE cilantro at 544. Jim just dug up a bunch from the garden yesterday to keep growing inside as long as we can!”

Asparagus Soup

1 medium onion

2 T butter

2 T flour/GF

1 pound asparagus cut into 2 inch pieces

(try canned asparagus it is softer and easier to puree)

4 cup GF broth (chicken or vegetable)

½ cup half & half (if you must)

“This is a savory soup – just the basic flavors make it delicious!”

Gratin a la Patate ; Michèle’s recipe

Layer scalloped potatoes, cream (20% thick French cream which comes in a pot) and Compte cheese (you could also use Gruyere or Swiss cheese). Bake for about an hour at 350F.

Keara e-mailed this from Charles’ grandmother and says; “Mmmmm…”

Baked Beans

1 can black beans
same amount of GF chicken broth
3 oz of salsa plus 1/2 cup Heinz ketchup - or GF ketchup
couple of pinches of brown sugar

Cook down until almost the consistency of baked beans.

'Tasted very similar to “regular” baked beans, just darker'.

Chickpea-Mushroom Curry

1 medium onion
1 teaspoon chili powder
One 1 inch piece of ginger root, peeled and minced
4 curry leaves (optional) or dash curry powder
2 tablespoons vegetable oil or 2 T vegetable broth
1 teaspoon ground turmeric
1 1/2 T ground coriander
1 1/2 cups button mushrooms, halved
One 16-ounce can chickpeas, drained (also known as garbanzo beans)
1 cup peeled and chopped tomatoes
Salt to taste

Saute the onion, chili powder, ginger and curry leaves in the oil over medium-high heat until the onion is translucent, stirring for about 5 minutes. Add the turmeric and coriander, and cook 2 minutes. Lower the heat, add the mushrooms and cook 5 minutes more. Stir in the chickpeas and tomatoes. Cover and cook over low heat until thickened, about 15 minutes. Add salt. Serve hot alongside brown rice.

“Simple ingredients make this simply delicious!”

Eggplant Manicotti – South Beach!

Ingredients
1 large eggplant, sliced 1/8- to 1/4-inch thick lengthwise
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped very fine
2 teaspoons dried oregano
1 cup (8 ounces) low-fat ricotta
1/4 cup Parmesan cheese, fresh grated, plus more for garnish
1/2 cup part skim mozzarella, shredded
1 egg
salt and fresh ground pepper to taste

Instructions
Preheat oven to 350°F. Mix ricotta cheese with Parmesan, egg, oregano, and about 1/4 teaspoon salt. Mix well and spread out in an oiled 9-inch-square baking dish. Bake for about 15 minutes or until set and slightly browned on top. Remove and stir with a fork to break up ricotta mixture. Cover to keep warm and set aside. (Ricotta mixture can be made a day ahead and kept refrigerated, covered well.)

Turn up oven to 450°F. Brush eggplant slices with olive oil and sprinkle with salt and thyme. Lay out on cookie sheets and roast for about 10 minutes or until tender and beginning to color. Remove and let cool enough to handle.

Lay slices of eggplant down on clean work surface. Starting at widest end, place about 2 teaspoons to 2 tablespoons (depending on the width of your slices) of ricotta mixture near one end and roll up, ending with the seam-side down. Return eggplant rolls to baking dish and repeat until all slices are rolled. Top with shredded mozzarella, more fresh Parmesan, and salt and pepper to taste. Turn oven up to broil and return manicotti to oven until the mozzarella has melted and begins to brown, about 5-10 minutes. Serve with your favorite pasta sauce.

Manicotti can be made, covered, and refrigerated several hours ahead. Finish with mozzarella just before serving.

“The noodles are the eggplant, perfect for gluten free!”

Garbanzo Cucumber Salad

1 can (15 oz.) garbanzo beans, rinsed and drained
1 medium cucumber, sliced and quartered
1/2 cup sliced ripe olives
1/3 cup chopped red onion
1/4 cup minced fresh parsley

Dressing
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon maple syrup or sweetener

1 tablespoon fresh lemon juice
2 cloves garlic, minced
1/2 teaspoon grated lemon peel
1/4 salt
1/8 teaspoon pepper

Mix dressing and pour over vegetables. Chill up to 24 hours.

“We love this plopped on a bed of greens. The secret ingredient is maple syrup”.

Spinach Squares – dairy free gluten free

6 egg whites
2 pkg. (10 oz.) frozen chopped spinach
2 small hunks of goat cheese
3/8 c. GF flour
1/2 tsp. Crazy Salt or regular salt
1 tsp. dried chopped onions
1 TBS fresh chopped chives

Mix all together and cook in small muffin tins at 350 for 20- 30 minutes.

“ Chives add the special flavor to these delectable squares!”

Sweet Potato Spinach Squares – dairy free gluten free

Mix:

2 egg whites
2 pkg. (10 oz.) frozen chopped spinach
1 pkg (8 oz) lite silken tofu

2 sweet potatoes baked and skinned and mashed
1/2 tsp. salt
Saute then add to above:

3 T. chopped onions
2 cloves garlic chopped

Small amount of olive oil

Mix all together and put into a square glass baking dish at 350

for 40 minutes.

“We created this one afternoon for a party that very night- not a spec was left!”

Healing cabbage Soup

Ingredients

1- 3 Tablespoons olive oil or just start with 3 T broth
1/2 onion, chopped
2 cloves garlic, chopped
Box of GF chicken or vegetable broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions: In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.

Stir in broth and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

“This is a favorite winter soup. We love to cook it on the woodstove!”

Mango black bean salsa

(great for dipping, side dish, or snacking...)
1 can sweet corn kernels
1 can black beans
bunch of cilantro
one medium red onion
4-5 medium tomatoes
1 or 2 ripe mangoes, or frozen chunks, defrosted
lime, salt, pepper to taste
optional: hot peppers
Chop up everything, mix in a big bowl, and serve!

“My friend, Barb Blynn sent this to me. She said; “This is always a hit.”

APPLE and TURNIP SALAD

1 cup grated APPLE (2 or 3 apples)
1 cup grated TURNIP (rutabaga, daikon or any type of radish can be used)
2 to 4 TBS of chopped flat-leaf (Italian) PARSLEY
1 TBS of extra virgin OLIVE OIL
Juice of 1 Lemon, about 3 or 4 TBS
Salt and Pepper

Method: Get a bowl out and wash your hands. Use 'em to toss these babies together! It’s easy, yummy and raw with a great tangy, crispy sharpness! Grate up your apple and immediately toss it with the lemon juice, this will keep it from discoloring.

Toss in the grated turnip, parsley and all the rest. Adjust the seasoning to taste, some folks like more parsley, some like less. Around a 1/4 cup is good.

Dig how the tart, sweet apple jives with the sharp raw turnip. Really fantastic!

Portuguese Soup - Vegan

Fry together in a 6-8 quart soup pan:

2 Tablespoons olive oil

a large chopped onion

Add: 2-3 cups chopped potatoes

2 cans of kidney beans

2 – 4 cups of chopped kale

and enough water to cover all the ingredients.

Cook the soup for 1 hour on low heat. Be careful not to overcook the potatoes.

Add a bunch of chopped kale near end of cooking. Be careful not to overcook the kale.

Portuguese Soup is great served the day it is cooked and/or after it sits a day or two.

My mom learned this recipe from her Portuguese uncles. This was a family favorite when I was growing up and is now a Watson VEGAN family favorite.

Roasted Zucchini

2 cloves garlic, minced (1 teaspoon minced)

1 tablespoon extra-virgin olive oil or vegetable broth

1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

6 cups zucchini and/or yellow summer squash, sliced ½-inch thick

In a small saucepan, cook garlic in hot oil over medium heat for 30 seconds. Stir in rosemary, pepper, and kosher salt.

Place zucchini in a 13x9x2 baking pan; add oil mixture. Toss to coat. Roast, uncovered, in a 425F oven about 20 minutes or until crisp-tender, stirring once.

“Anything with zucchini or rosemary usually is a favorite at 544. This has both.”

Kale with Apples and Cranberry Vinaigrette

1.5 T. olive oil

3 apples, peeled, quartered, cored and thinly sliced crosswise

5 medium shallots, minced

3 bunches kale, stemmed, rinsed well and cut into 2-inch pieces

1-1/2 tsp. salt

1-1/2 tsp. cracked black pepper

1 C vegetable broth or water

1-1/2 C Cranberry Vinaigrette

In large skillet, heat ½ tablespoon oil over medium-high heat. Add 1/3 of the sliced apples and 1/3 of the shallots and cook, stirring often, until softened and lightly browned, about 5 minutes.
Stir in one-third of the kale; season with ½ teaspoon salt and ½ teaspoon pepper. Add 1/3 C broth and cook, stirring occasionally, until kale is tender, 3 to 4 minutes. Transfer to large serving bowl.
Repeat twice, until all ingredients (except vinaigrette) are used. Add Cranberry Vinaigrette to cooked kale and toss until well coated. Serve hot.

Cranberry Vinaigrette

1-1/2 cups fresh or reconstituted dried cranberries

1 C cider

1/3 cup maple syrup

1/3 cup olive oil

1 T Dijon mustard

1-1/2 tsp. cider vinegar

1 tsp. salt

½ tsp. cracked black pepper

Either use blender or just in a small saucepan on the stove and simmer (this is how I do it!)

“This is a Keara inspired recipe! She makes wonderful salads. Fun to have ‘hot salad’ with kale from our November garden.”

Southwest Quinoa Salad

2 c quinoa, rinsed and cooked ( 2 c quinoa:3 c water)
1 c black beans, canned or cooked
1/2 c corn

1 diced avocado

Combine dressing ingredients:
red wine vinegar, olive oil, lime juice, cumin, salt and pepper

Mix dressing with beans and allow to marinate before combining with the quinoa, corn, avocado, and anything else you want to add (Kelly likes squash and zucchini). The more time the flavors have to sink in the better. Serve warm or cold. Light, but hearty.

“I received this recipe in an e-mail from my friend, Kelly Blynn”.

Sautéed Cabbage

Half a head of cabbage, chopped

Half a green pepper, chopped

Half and onion, chopped

2 Tablespoons olive oil

GF chicken broth – ½ cup

Caraway seeds

Salt & pepper

Sauté the onion and green pepper in the olive oil for a few minutes. Toss in the chopped cabbage. Stir for a few minutes. Add enough chicken broth to make everything wet. Cook for 3-5 minutes. Add some caraway seeds.

This light lunch or side dish is so good Denny could smell it cooking in Gloucester, MA when he was on the tug in Albany NY. On March 15, 2010 I finished making it. I hear the phone ring. Denny says; “Hi Lea, I remember you talking about a cabbage dish you liked to make. I wonder if you have the recipe handy.” Talk about ESP! Talk about ‘family connections’!

TAGINE

6 tablespoons olive oil or vegetable broth
1 medium yellow onion, thinly sliced
1 teaspoon cumin
1 cinnamon stick
1 teaspoon grated fresh ginger
3 medium cloves garlic, thinly sliced
3 medium carrots, peeled, medium dice
1 cup canned diced tomatoes in juice
1 quart (4 cups) vegetable broth
1 medium head cauliflower, diced
1 1/4 cup green olives, pitted and halved
2 cups cooked chickpeas, drained
1 lemon juiced
1/2 cup dried currants

Serve with: 4 cups cooked rice or quinoa. 1 cup whole almonds, toasted, 1/2 cup sliced scallions, 1/2 cup plain Greek-style yogurt.

1. Saute onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in cumin and cinnamon stick, and toast until aromatic, about 1 minute; add ginger and garlic, and cook until just softened, about 1 minute more.

2. Add carrots, season with salt and freshly ground black pepper, and cook until slightly tender, about 3 minutes. Add tomatoes and their juice, vegetable broth, and stir to combine. Bring mixture to a simmer and cook, covered, until vegetables are almost completely cooked but still raw in the center, about 7 minutes.

3. Add cauliflower, olives, chickpeas, and currants and simmer, stirring occasionally, until cauliflower is just tender, about 10 minutes more. Taste Tagine. Adjust seasoning if necessary.

Place rice/quinoa in a large bowl. Season to taste with salt and pepper, and stir briefly to combine.

Serve Tagine over rice or quinoa, topped with almonds and scallions. Pass yogurt on the side.

Vegetarian No-Pasta Lasagna

2 large eggplants
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella
2 (14.5-ounce) cans stewed tomatoes
1 large egg
1/2 cup fresh-grated Parmesan cheese
1/4 cup fresh basil, shredded
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 tablespoons dried oregano
2 tablespoons dried thyme
2 cups (4 whole) roasted peppers
1 6-ounce can tomato paste
4 tablespoons extra-virgin olive oil
2 cups spinach
1 large yellow squash, thinly sliced lengthwise
Salt and ground black pepper to taste

Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue.

Slice eggplant lengthwise in 1/4" slices. Dust with spices. Roast eggplant & yellow squash in oven until tender and slightly browned.
Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash. Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes at 375. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.

Venetian lasagne – featured on the TODAY SHOW November 2, 2010

Nigella Lawson http://today.msnbc.msn.com/id/39954120

1 ounce (scant 1 cup) dried porcini mushrooms
3 tablespoons tomato paste plus 1 14-ounce can diced tomatoes
1/2 cup marsala
1 bay leaf
1/2 cup water
2 cups instant polenta
2 tablespoons regular olive oil
enough chicken broth to make up the polenta following the instructions
1 onion, peeled
1 medium carrot, peeled
1 celery stalk
1 teaspoon dried thyme
1 tablespoon soft butter
2 teaspoons kosher salt or 1 teaspoon table salt, or to taste
1 1/2 cups grated Parmesan cheese
1 pound ground beef, preferably organic
3 aluminum foil trays or ovenproof dishes/roasting pans approximately 13 x 9 x 2 inches

Put the porcini mushrooms, marsala, and water into a small saucepan, bring to boil, remove from heat and scissor the softened mushrooms into smaller pieces .Warm the oil in a saucepan with a lid, chop the onion, carrot, and celery, scrape them into the pan. Let the vegetables soften over a gentle heat for about 5 min, stir in the thyme and salt. Add the ground beef. Stir in the tomato paste, canned tomatoes, and bay leaf. Add the porcini mushrooms with the liquid. Bring the contents of the pan to a boil. Once the sauce is bubbling, put the lid on, turn the heat down to very low, simmer gently for about 45 min to 1 hour.
While the sauce is simmering, make the polenta layers. First dampen your chosen pans by letting some water from the cold tap splash them a bit. Make up the polenta in a saucepan following the package instructions, but first dissolve a chicken bouillon cube in the specified amount of water, or use chicken broth instead of water. Stir as instructed with your wooden spoon, and when the polenta has thickened, add, beating as you go, the tablespoon of butter and 1 cup of Parmesan. Taste to see if you want any more seasoning. Once the polenta is thick and coming away from the sides of the saucepan, quickly divide it between the damp pans, spreading each one to an even as possible layer using a silicone spatula you've passed under a cold tap. It will set almost instantly. You can put aside these polenta layers and your meat sauce for now.
When you are ready to assemble the lasagne, preheat the oven to 400°F. Using 1 polenta-lined pan as your dish, spoon half of the meat sauce over the polenta. Deftly tip out (it's not hard) one of the other polenta layers and place this over the meat sauce in the pan you're working on and then add the last half of meat sauce.
Top with the final layer of polenta from the third pan, then sprinkle the remaining 1 cup of Parmesan cheese over the top. Bake for 1 hour. The cheese should have melted and become slightly golden, and the lasagne must be piping hot right through.

Polenta Lasagna - simpler version of Venetian

Chop carrots, celery, onion, Mix in to tom paste – tomatoes ( or meat sauce )

Soak Porchini mushroom + marsala + Bay leaf

Mix instant polenta + vegetable broth + bit of butter/cheese (if desired)

Poor Polenta on wax paper and let it set – make three layers

Layer polenta, sauce, - 3 tiers

Bake 40 min

Easy version of complicated recipe – still delicious!

Kale –Avocado Salad

4 cups of finely chopped fresh kale
1 avocado – smoothed into creaminess
Juice of one lemon
Bunch of cherry tomatoes cut in half

The secret to this salad is to mush the avocado with the kale with your bare (and very clean) hands. Mix the lemon juice and tomatoes in after the kale is smeared with the avocado.

“A friend of mine stopped by for a visit one day in May. Looking out from our deck, she was admiring our bountiful kale growing so beautifully in our garden. She described this recipe. “It’s so easy – just 4 ingredients - and, so delicious.” she explained in her fantastic Canadian accent. And, she is right!” and our friend, Monique said; “YUM! I am so stealing this recipe. Kale is my favorite veggie!” Monique shared the following recipe.

Kale Chips

1 bunch kale

1 tablespoon olive oil

Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Monique says: “…so ADDICTIVE!”

Meme’s Waldorf Salad

MIX:

Chopped lettuce or cabbage

Chopped apples

Chopped walnuts

Chopped celery

Raisins

GF mayonnaise

a squeeze of lemon

As kids, we loved passing this salad around the red formica table at Parker Road. Meme says: “This is a good salad for the winter because the ingredients are readily available.”1 cup agave syrup(I actually use 3/4 c but this is someone else's recipe)

1 cup agave syrup(I actually use 3/4 c but this is someone else's recipe)“Sophia's Raw Kale Salad”

Puree 1 large onion in a blender or food processor

add to blender and blend in :

3/4 cup agave syrup

1 cup (Braggs) cider vinegar

1 cup olive oil

salt & pepper to taste

(when my husband makes this he also adds 3 cloves of garlic)

Shred two big bunches of Kale, shred 2 red peppers,

grate 3-4 carrots , halved or whole cherry tomatoes

Pour dressing over the shredded salad ( I use about half the dressing) and mix until all coated. Best when salad is marinated at least a half hour - great for up to two days in the fridge.

“We all know that Jim’s cousin Dana is one of the best cooks in the entire world. When she saw me post the Kale Avocado recipe on FaceBook, she shared this one from a friend of hers. Dana lives in Bermuda and goes to Baddeck, NS in the summer. We are fortunate to share recipes, meals, fun and laughter with Dana and her family!”

Vietnamese Eggplant

4 Eggplant, medium size

Oil

4 cloves Garlic, finely chopped

1 Tablespoon Fresh ginger, grated

2 tablespoon Onions, finely chopped

Chicken or vegetable stock

1 Can black beans, rinsed well, roughly chopped

Soy sauce - GF

Spring onions (scallions), sliced into long diagonal strips, for garnishing

Method :

Slice the eggplant into long slices and lightly brush each side with oil.

Heat a frying pan over moderately low heat; add the eggplant, 4 or 5 slices at a time. Cook until golden on both sides; remove from the pan. Do not hurry this process as cooking the eggplant slowly allows the natural sugars to caramelize and produces a wonderful flavor. If the eggplant begins to burn, reduce the heat and sprinkle it with a little water.

Increase the heat to moderately high and add any remaining oil, the garlic, ginger, onion and about 1 tablespoon of the stock. Cover and cook for 3 minutes.

Add the remaining stock, black beans, GF soy sauce. Bring to boil and cook for 2 minutes.

Return the eggplant to the pan and simmer for 2 minutes or until it is heated through.

Scatter over the spring onion (scallion) and serve.

Tip : Always rinse black beans very well before using, as they are extremely salty. They will keep indefinitely if refrigerated after opening.

Turnip Slaw

About 2 c. coarsely grated turnip
About 2 c. coarsely grated carrots
1/4 c. each lemon juice and olive oil
1/2 tsp. each salt and dry mustard
Mix and enjoy. This is like a cross between a slaw and a pickle. I love it.

Ants on a Log

Cut celery into three inch lengths

Carefully place peanut butter into celery trough

Dot with raisins

This old ‘playgroup snack’ is actually quite good to curb the afternoon hunger. Elizabeth likes to make this for her parents.”

PLUM Sauce

Whisk together 2 jars ( 4 oz) Plum baby Food, 2 tablespoon GF soy sauce, 1 teaspoon toasted sesame oil. Use as a marinade for tofu.

The old kids at 13 Parker Road loved the Plum baby food. “Oh, can I feed the baby?” we’d ask so we could eat half the jar ourselves!

Rip’s Sweet Potato Bowl

MIX:

2 cooked sweet potatoes – chopped

1 mango –chopped

1 green pepper – chopped

1 avocado - chopped

1 – 2 cups black beans

Lime juice

Engine 2 is a Plant Based Diet. Our dear old friend, Mari, told us about this healthy and delicious way to live with low cholesterol! This recipe is one of the staples! Jim and I eat Rip’s sweet potato bowl every week – so easy to make – so good for you – and, it tastes so good!

Cabbage Patch Stew

1 lb ground beef (may use ground turkey, or chicken, or skip the meat)
2 medium onion, thinly sliced or diced
1 1/2 cups chopped cabbage
1/2 cup chopped celery
1 16 oz can stewed tomatoes
1 15 oz can kidney beans
1 cup water
1 t. salt or to taste
1/4 teas pepper
1 - 2 T. chili powder
Cook and stir ground meat in Dutch oven or large fry pan until brown, drain well.

Add onion, cabbage and celery. Cook and stir until veggies are light brown.
Stir in tomatoes, kidney beans with liquid, water, seasonings. Heat to boiling.

“I love the name of this stew!

Gluten-Free PIZZA

Prepare a GF pizza dough – Pamela’s and Bob’s Red Mill make good ones. Spread it out on a pizza pan. Make a variety of toppings; tomato sauce with basil, onion, pepper and sausage or Tomato with spinach, garlic, zucchini, and olives; add cheese on top! The secret is to sauté the veggies first! Bake as directed on the crust mix package. Gluten free pizza is really good!

FISH

The best fish is fresh fish! Catch it and cook it!

Preferably in Labrador.

Gluten Free Shrimp Alfredo
Ingredients:
15 oz. jar of Walden Farms calorie free Alfredo Sauce (9 servings)
8 oz. package of Hodgson Mill gluten Free Linguine Noodles (brown Rice) (4 servings)
13 – 15 raw jumbo shrimp peeled and deveined (2.5 servings)
1 Cup Mushrooms (2 servings)
1 Tbsp fresh Basil minced
2 Tbsp Fresh Italian Parsley minced
2 gloves garlic minced
1 Tsp Olive Oil
In large cooker bring the appropriate amount of water to boil. Add entire package of noodles. Cook until tender. Stir to make sure they don’t stick together.
While the noodles are cooking in a large skillet combine the shrimp, mushrooms, olive oil and all spices. Cook until mushrooms and shrimp are tender. If needed drain after the shrimp is cook (I usually do not). Reduce heat to low. Add the Alfredo sauce, bring all to a very low boil or simmer. Stir often.
Once the sauce is hot and the noodles are done, combine noodles with the sauce. Stir well to mix sauce and noodles with other ingredients. Let simmer to bring the meal to the proper temperature for serving. This will make four 2 ounce servings.

Our cousin Christopher, Uncle Charley’s son, posted this recipe on Facebook; “Okay, so I just made Gluten free Shrimp Alfredo. It is sugar free, dairy free, gluten free, egg free. However, I think it was quite tasty! If interested in the recipe email me thru Facebook messaging and I will send it to you to try it.”

I messaged him to ask about including it in our cookbook! He said: “I hope this makes your cook book. Feel free to be critical. I am always open for improvements. Remember I am single man so easy is good!”

Baked Haddock in White Herb Sauce
Place 2 lbs of fresh haddock in a greased flat oven proof pan.
In a bowl combine:

1 – 2 cups plain yogurt

1 teaspoon celery salt

½ teaspoon thyme

½ teaspoon paprika

½ teaspoon dill

2 Tablespoons diced pimento

Salt & pepper

Spread the white herb sauce over the fish. Bake at 350 F for 40 minutes.

Serve with mashed potatoes and salad.

Meme & Grampy gave me The Fine Arts Cookbook for my birthday in 1978. Over the years, as I viewed the art depicted, I shared many recipes with family and friends. On a cold night in February 2010, Fraser made the potatoes. Jim brought home the celery salt and pimentos, so I could prepare this delicious fish dinner once again! We savored every bite as we sat around the woodstove.

Crab Cakes – Serves 6-8

Mix and simmer for 15 minutes & cool to room temperature:

2 T olive oil
¾ cup diced onion
1 ¼ diced celery
½ cup diced red pepper
½ cup diced yellow pepper
¼ cup parsley
1 T capers drained
¼ t Tabasco Sauce
½ t Worcester sauce
1 ½ t Old Bay seasoning
½ t salt
½ t pepper

Mix together:

½ lb crabmeat
½ cup GF bread crumbs/GF or crunched up potato chips
½ cup mayonnaise or veggiemaise
2 t mustard
2 eggs beaten or 3 egg whites

Add cooled vegetables to crabmeat mixture. Cover and chill in refrigerator for 30 minutes. Shape into bite sized crab cakes and fry or grill for 4-5 minutes each side.

Use ¼ cup olive oil for frying.

Sauce:

Place in blender to mix (not puree):
½ cup mayonnaise/veggemaise
2 T diced pickles
1 t mustard
1 T white vinegar
Pinch salt and pepper

From Nieman Marcus Cook book made by our dear friend, Laurie Parker, in January 2010 for Watson-Parker MLK weekend dinner in Plymouth, NH after a great ski to Greeley Pond in Waterville Valley…. Delicious with a tossed salad and Flan for dessert.

Quick Crab Cakes

2 ½ cups GF potato chips

1 pound lump crabmeat, picked through to remove shells

1/3 cup tartar sauce

1 ½ Tablespoons Dijon mustard

¼ teaspoon black pepper

2 tablespoons butter or GF substitute, thin sliced into 6 pieces

1 lemon, cut into wedges

Heat broiler. In a medium bowl, finely crush the chips. Add the crabmeat, tartar sauce, mustard, and pepper and stir to combine. Form this mixture into 6 patties and place on parchment – or foil-lined baking sheet. Top each with a pat of butter and broil until browned – 1-2 minutes. Serve with lemon wedges.

We love crabmeat here at 544 –especially when Xander brings in fresh claws from the lobster traps and picks all the meat for us!

Sauce for Grilled Fish (or Chicken or vegetables)

First: lightly coat fish with olive oil and lemon juice. Grill or broil fish.

Saute: 1 T olive oil with 3 T chopped shallots

Add: 1/2 Tablespoons dried Thyme , 1 T Dijon mustard, & ½ - 1 cup white wine. Simmer until blended nicely. Serve sauce over hot food.

Xan called from the store to say he was bringing home some fresh swordfish for the grill. As Jim grilled the fish out on the deck, Xan and I concocted this delicious sauce. We allowed it to thicken during the simmer, adding more wine as needed.

D’s Halibut

1/3 cup light GF soy sauce

1/3 cup tahini ( sesame seed paste)

1/3 cup brown sugar

2 table. veg. oil

4 teaspons red wine vinegar

1/2 teas. dried crushed hot red pepper

1/2 teas. sesame oil

1/2 pound GF fettucine

1/2 cup chopped green onions

3 cups water

2 tablespoons lemon juice

4 halibut steaks

2 teaspoons chopped fresh cilantro

1 teaspoon roasted sesame seeds

In small bowl, whisk together soy sauce, tahini, sugar, veg. oil, vinegar, dried red pepper, and sesame oil until well blended.

Pour into small saucepan and warm over low heat.

Cook GF fettucine or other GF pasta

Add green oils and 1/2 cup of the warm soy sauce mixture to cooked pasta, toss and keep warm, Reserve remaining soy sauce mixture.

Cook halibut steaks in the 3 cups of water and lemon in a large frying pan. Cook until fish flakes easily when tested with a fork.

Place pasta on plate with Halibut steak on top and then the pour some of the remaining soy sauce mixture on each serving.

This is one of Doreen’s favorite recipes from Six O'clock Solutions cook book. Doreen says: “It calls for Halibut but it's great without the fish. I always make extra soy sauce mixture because it's so yummy.”

Fish with Tapenade

These packets are opened at the table, where hot steam rises to reveal the tender, olive-cloaked fish. This dish seems fancy but is surprisingly easy to prepare. Try halibut, salmon, flounder, or orange roughy. You can also try different vegetables, like roasted red pepper, zucchini, or even shaved fennel. The added bonus: Cleanup is a breeze.

1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 medium tomato, diced
2 (6-ounce) fish fillets, about 1" thick – or try vegetables!
2 teaspoons olive tapenade (from a jar)
Salt and freshly ground black pepper

Arrange rack in lower third of oven and heat to 425°F.

Place oil, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a jar with a lid. Close tightly and shake vigorously to combine. Divide tomato equally onto the center of each piece of parchment paper; season with salt and pepper.

Season fish or vegetables lightly on both sides with salt and pepper; place 1 piece on top of each mound of tomatoes. Spread 1 teaspoon of tapenade on top of each piece of fish, drizzle each with 1 tablespoon of the lemon juice mixture.

Gather up sides of parchment over fish and tie each piece closed with kitchen string, leaving as much air inside the packets and around the fish as possible. Tricky!

Place packets on a baking sheet and bake until fish is cooked through, 13 to 15 minutes (you can open one of the packets to check for doneness). Transfer packets to plates and serve, snipping string and opening at the table.

“Alert! Special equipment needed: 2 (15" square) pieces parchment paper and 2 (8") pieces kitchen string. Opening packages at the table is so much fun! Listen for the ooos and ahhs.”

Mahi Mahi With Citrus

Mahi mahi is a sturdy fish, but feel free to try other fish or veggies. Whatever way you choose to cook it – in a pan or on the grill, the tangy citrus and toasty garlic flavors will come through beautifully. Turn leftovers into Mahi Mahi Salad by adding chopped cucumber and scallion and a spoonful of mayo; on later Phases, you can serve it on a crisp slice of whole-grain toast.

Cook time: 20 minutes (includes marinating)

Serves 4

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1 garlic clove, minced

1/2 teaspoon dried thyme

Salt and freshly ground black pepper

4 (6-ounce) skinless mahi mahi fillets, about 3/4" thick or try sliced zucchini, carrots, or asparagus

Whisk together oil, lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place fish in a shallow dish, drizzle with citrus mixture, turn to coat, and marinate at room temperature for 10 minutes.

Heat grill pan or nonstick skillet over medium-high heat. Add fish and cook 3 to 4 minutes per side. Serve hot.

“Taking a little extra time to marinade really makes a difference!”

Steamed Mussels or Clams in White Wine

2 tablespoons extra-virgin olive oil

2 garlic cloves, thinly sliced

3 pounds mussels or clams, cleaned

1/3 cup white wine

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

Heat oil in a large nonstick saucepan over medium heat. Add garlic and cook, stirring occasionally, until translucent, about 3 minutes. Add mussels, wine, and thyme; stir and cover. Steam mussels until they open, about 8 minutes, stirring halfway through cooking.

Remove mussels from the pot, discarding any that haven't opened, and transfer to a large serving bowl. Pour cooking liquid over mussels. Serve hot with a few tablespoons of broth for each serving.

Mussels are one of the simplest shellfish to cook and, visually, one of the most impressive. Low in calories, they're packed with protein and a host of vitamins and minerals, making them a healthy alternative to meat. Bringing this dish to the table, steaming right from the stove, creates dramatic effect. Place two or three empty bowls on the table for discarded shells.

“Mussels are a family favorite! Cooking time is about 15 minutes. Some of us can eat 3 pounds or more – especially when they were harvested from some remote harbor and served in the cockpit of one of our favorite boats; Decibel, Marlin, Highland Flyer, Gaylark, Dragonfly, or Windigo.”

Meat

Bean Casserole

1 1/2 lbs ground beef

1 chopped green pepper (amt determined by your taste)

1 chopped onion (amt determined by your taste)

1 cup ketchup

1/2 cup of brown sugar (unpacked)

1 tbsp vinegar

1 tbsp dry mustard

1 can kidney beans (drained)

1 can GF pork n beans

Brown meat, pepper and onion. Drain. Add remaining ingredients. Mix well and either bake for 30 min or leave on stop top until hot. Can be frozen.

Anne Watson is famous for this delicious dinner

Chicken with Turmeric

Cook boneless chicken breasts, then add the following:

Cream (this is France - there is cream or butter in everything!)

Turmeric

Fresh Ginger

Vinegar

(Variation is to add a tomato paste also) Serve over rice.

In French this is called; Poulet avec Curcumine. We are happy to have some of Michèle’s recipes in our Gluten Free Cookbook.

Steak au Poivre

1 clove garlic, crushed
1 1/2 teaspoons crushed black or mixed peppercorns
4 beef tenderloin steaks (4 ounces each), trimmed of all visible fat
Olive oil cooking spray
1/4 onion, chopped 2/3 cup green bell pepper strips
2/3 cup red bell pepper strips
2/3 cup yellow bell pepper strips
1 clove garlic, minced
1/2 teaspoon beef-flavored bouillon granules
1/2 teaspoon ground paprika
1/3 cup water
1/3 cup fat-free evaporated milk

In a small bowl, combine the crushed garlic and 1 teaspoon of the peppercorns. Press a small amount of the mixture onto each side of the steaks.
Heat a large nonstick skillet coated with olive oil cooking spray over medium heat. Arrange the steaks in the skillet so that they do not overlap. Cook the steaks, turning frequently, for about 10 minutes, or until a thermometer inserted in the center of a steak registers 160°F for medium. Remove the steaks to a serving platter and keep warm.
Clean the skillet, coat with cooking spray, and place over medium heat. Add the onion, bell peppers, and minced garlic and cook, stirring occasionally, for 5 minutes. Spoon the mixture over the steaks.
In a small bowl, combine the bouillon granules, paprika, water, milk, and the remaining 1/2 teaspoon peppercorns. Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.
Spoon the sauce over each steak and serve immediately.

A version of a favorite recipe, the bell peppers and spices add color, crunch, and bright flavor to this elegant beef entrée, making each bite delicious.

Stuffed peppers with ground beef and rice.

8 large green bell peppers
1/2 pound lean ground beef, ground round
1/4 cup finely chopped onion
1 cup cooked rice
1/2 teaspoon salt
1/8 teaspoon paprika
dash Worcestershire sauce
1/2 cup grated cheddar cheese

PREPARATION:

Wash peppers; remove stem ends, seeds, and white membranes. Cook bell peppers in 1 cup of boiling lightly salted water for 4 to 5 minutes. Drain. Brown ground beef with chopped onion, stirring to break up beef.

Add rice, salt, paprika, and Worcestershire sauce; mix well. Fill peppers with meat mixture and top each with grated cheese. Bake stuffed peppers at 350° for 30 minutes.
Recipe for stuffed peppers serves 8 - 10.

We were always happy to see Stuffed Peppers for dinner. Meme made these often when we were kids. Fraser just made Stuffed Peppers! Let’s get his recipe!

Justin’s Boiled Dinner

Put the following in a pan of water on top of the stove with just enough water to cover the ingredients:

Potatoes, peeled and quartered

Onion, quartered

Carrots, sliced in chunks

GF sausage, sliced in chunks

Cabbage wedges

Boil for about 45 minutes. Serve hot with a GF roll.

“Every time I visit the Paulins in Connecticut, I request this - my favorite dinner!”

Caldo Talpeno

8 cups chicken broth

a 1 1/4-pound whole chicken breast with skin and bones

1 onion, halved lengthwise and sliced thin lengthwise

1 1/2 tablespoons vegetable oil

2 carrots, cut into 1/8-inch-thick slices

1 zucchini, cut into 1/4-inch-thick slices

a 19-ounce can chick-peas, rinsed and drained (about 2 cups)

2 drained canned whole chipotle chilies in adobo (available at Mexican and Hispanic markets and some specialty foods shops), rinsed, seeded, and cut into strips (wear rubber gloves)

1 avocado (preferably California) for garnish

8 lime wedges for garnish

In a large saucepan bring the broth just to a boil and in it poach the chicken at a bare simmer for 15 minutes, or until the chicken is just cooked through.

Remove the pan from the heat and let the chicken cool in the broth. Transfer the chicken to a cutting board, reserving the broth, and discard the skin and bones. Shred the chicken and reserve it.

In a large heavy saucepan cook the onion in the oil over moderate heat, stirring, until it is softened, stir in the carrots and the zucchini, and cook the mixture, stirring, for 1 minute. Add the reserved broth to the vegetable mixture with the chick-peas and simmer the soup for 8 minutes, or until the carrots are just tender. The soup and the chicken may be prepared up to this point 1 day in advance and kept covered and chilled. Stir the reserved chicken into the soup with the chilies and salt and pepper to taste, simmer the soup gently until the chicken is heated through, and divide it among 8 bowls. Garnish each serving with some of the avocado, peeled, pitted, and sliced, and a lime wedge.

This is from Gourmet/October 1993.

Charles Terrel Cooks – the French Chef

When I asked Charles for some good recipes for chicken, he e-mailed this:

Hi Lea, I appreciate tasting products and mixing them to create a good meal.

So, I think that you already know, cooking chicken with fresh cream, and mushroom is basic but really good.

I often cook chicken in a curry sauce with apple and cucumbers, cream and curry. That tastes good, and it’s smooth…

An original way to cook chicken that I’ve tried, is to cook it in small parts, in a pan, with coconut milk or cream, soft curry or green curry, a little pineapple juice, some spinach, fine small slices of carrots and some “petits poids”. All that with onions, pepper.
To serve with pasta, or Chinese pasta.

My grandmother cooks chicken in a red sauce, with fresh cream, ginger cut in very small slices, white wine, one spoonful of vinegar, tomato sauce, and curcuma (turmeric).
It’s very tasty and good and easy to do.

She also has another recipe for chicken in small parts: with a sauce made with onions, almond sliced, honey and water (not too much sugar taste, and not too toasted when you cook it).

It’s possible to cook it with green olives, (yellow) citrus and onions slice in a closed cooker when the chicken is whole.

Good luck with your recipes.

“Merci, Charles!”

Honey Chicken

3 lbs of chicken

4 tbsp butter

1/2 cup honey

1/4 cup mustard

1 tsp curry powder

Melt butter and add the rest of the ingredients and stir. Coat both

sides of chicken in baking dish and pour rest of mixture over the top.

Bake at 375 for 1 hour. Can be frozen.

Aunt Anne Watson often makes this and freezes it to serve us a delicious dinner at Killick in Baddeck, NS. We Watsons love this special family favorite!

Chicken Cassoulet

Serves 6

6 (6-ounce) boneless, skinless chicken breasts, cut in half

Salt and black pepper

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

3 small rutabagas or turnips, peeled and diced (1 1/4 pounds)

3 medium carrots, thinly sliced

3 celery stalks, chopped

1 1/2 teaspoons dried thyme

2 tablespoons unsalted tomato paste

1/2 cup white wine

1 (15.5-ounce) can cannellini beans, rinsed and drained

1 (14.5-ounce) can unsalted diced tomatoes

1 cup lower-sodium chicken broth

1/4 cup chopped fresh parsley

Heat oven to 425°F. Season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes per side. Transfer chicken to a plate and set aside.

Reduce heat to medium and add remaining 1 tablespoon oil to the skillet. Add onion and garlic, and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add rutabagas, carrots, celery, and thyme, and cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.

Increase heat to medium-high and add wine. Simmer until most of the liquid has evaporated, about 2 minutes. Add beans and tomatoes; cook until bubbling, about 2 minutes. Add broth and bring to a simmer.

Transfer cassoulet to a large casserole dish and bake until browned and bubbling, 30 to 35 minutes. Sprinkle with parsley.

Deer Valley Turkey Chili

Ingredients

2 cups dried black beans

10 cups Water

1 tsp. Pepper

1/2 cup unsalted butter

2 medium Anaheim chilies, seeded, chopped

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cup chopped red bell pepper

1 Large Leek (white part only)

2 Garlic cloves, minced

2 teaspoons dried oregano, crumbled

1/4 cup corn flour

1 teaspoon cayenne

2 1/2 tablespoons ground cumin

2 tablespoons ground coriander

1 teaspoons salt

1/8 cup Sugar

4 1/2 cup chicken stock

2 1/4 cup frozen corn, thawed

4 cups diced cooked turkey or chicken

Toppings – grated cheddar cheese, red onion, sour cream, fresh cilantro

Prep work

Soak black beans in large pot overnight. The next day you will drain & cook them.

Seed and chop the chilies, chop the onion, celery, red pepper and leek.

Mince the garlic and get the rest of the ingredients ready to cook.

Directions

Add 10 cups water and pepper to the drained beans. Bring them to a boil, simmer 1 1/2 hours. Drain.

Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat to low.

Add the flour and spices, cook 5 minutes.

Add the sugar and 4 cups stock and bring to simmer.

Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili.

Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.

Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.

“Uncle Grant made this while we were at Bryce Canyon. Arriving back to the Top of the World late at night, we had this first for a midnight snack and then the next day for lunch. I’d eat it everyday if I could. You might try a vegetarian version w/o turkey.”

IRISH LAMB STEW

Cook time: 8 hours

2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces

2 pounds white potatoes, peeled and cut into 1-inch pieces

3 large leeks, whites only, halved, washed and thinly sliced

3 large carrots, peeled and cut into 1-inch chunks

3 stalks celery, thinly sliced

14-ounce can reduced-sodium GF chicken broth

2 teaspoons chopped fresh thyme

1 teaspoon salt

1 teaspoon ground black pepper

1/4 cup packed fresh parsley leaves, chopped

In a 6-quart slow cooker, combine the lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper. Stir well. Cover the slow cooker, cook on low until the lamb is fork-tender, about 7 to 8 hours. Stir in the parsley just before serving.

From: "Eating Well, Comfort Foods Made Healthy"/The Countryman Press

Lea Watson’s Shepherd’s Pie

FIRST:

Brown the meat. I use many different types of meat – depending on what I have - ground beef or lamb or already cooked chunks of lamb or beef. This is one of the great things about making this dish is that you can use what is on sale or whatever you feel like. If it is fresh ground meat, I cook it with olive oil, onion, and chopped garlic. If it is chunks of already baked lamb or beef, I lightly brown the onion and garlic adding the meat and juice (if any). Heat gently. I like to add a variety of spices – sometimes thyme, or basil, or marjoram or a combination of them with parsley. Place this meat into the bottom of an oven proof dish – pottery casserole or Pyrex dish.

Now – sometimes I place a layer of corn – right out of the can or if frozen, thawed.

On the top – it is just a wonderful batch of mashed potatoes! I cook the potatoes with a few cloves of garlic, then drain them and smash ‘em up, add plain yogurt or bits of milk to make a smooth consistency.

Layer this potato fluff on top of the corn.

Cook in a warm 350 F oven for about an hour.

“Now that I am enjoying an Engine 2 Diet, I like to make a veggie version of this dish, sauté chopped zucchini with onion and garlic, add some black beans and layer with corn and potato.”

Luau Kebabs

1 3/4pounds center-cut boneless pork chops , about 1 1/4 inches thick

1/4cup extra-virgin olive oil plus 2 additional tablespoons

3 medium cloves garlic, minced

2 tablespoons soy sauce

1 large pineapple, peeled, cored, and cut into 1-inch chunks

2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces

1 large red onion, peeled and cut into 1-inch pieces

1. Cut pork chops into 1 1/4-inch cubes. Combine 1/4 cup oil, garlic, soy sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add pork cubes, toss to coat, and marinate for 15 minutes. Toss pineapple, peppers, and onion with remaining 2 tablespoons oil in medium bowl and season with salt and pepper.

2. Thread pork, pineapple, peppers, and onion onto eight 12-inch metal skewers. Brush skewers with any remaining marinade.

3. Grill kebabs over high heat, turning skewers, until pork is well browned and cooked through, 8 to 10 minutes.

Ellen says: “You can configure the kebabs any way you like, but be sure to skewer the cubes of pork between two pieces of pineapple. The pineapple helps to tenderize and flavor the pork.”

“Another great recipe from the Top of the World – Chefs: Aunt Ellen and Uncle Grant with sou chefs Hannah and Jules!”

Buttercup Squash

Keep It Simple. Be sure to purchase or harvest Butter CUP squash.

Cut the squash in half around the middle – not top to bottom.

Place the halves in a baking pan with 1 inch of water. Bake in a 350F oven

For about an hour. Scoop out the squash “meat” and keep warm in a double boiler or pottery bowl.

“The secret to the delicious recipe is that there are NO other ingredients – just squash! At Bob and Gigs Cunningham’s party, everyone loved this squash. When I asked Gigs, what was in the recipe, I was delighted to hear –“just squash”.

Avgolemono - Soup

• 6 -8 cups low-sodium chicken broth or vegetable broth
• 1 cup brown Basmati rice
• 2 cups cooked chicken, skin discarded and meat shredded
• 2 large eggs, at room temperature
• 1/3 cup fresh lemon juice
• 1 lemon, thinly sliced

1. Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover.
2. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup.
3. Ladle into bowls and serve immediately with a slice of lemon.

Quick Tip I learned:

For silky-smooth egg soups, warm the eggs slowly by adding a bit of hot liquid, as we did in this recipe. Pouring the eggs directly into hot broth would create egg-drop soup―a delicious variation, but not the goal here.

“My mom, my brother Denny, and I went to Symphony Hall for the Friday concert on 2.27.2009. We had lunch in the Café prior to Symphony. In the buffet they served this delicious Lemon Egg Soup. I tried to make it at home and the soup tastes pretty good!”

Chicken Breasts

Mix a gloppy, delicious bath of 5 minced garlic cloves (or more), 2 T of minced fresh rosemary (or more), 2 T of Dijon (or more), 1 T of lemon juice, 3/4 tsp salt, 1/4 tsp pepper, 2 T olive oil (or more). Marinate 4 boneless breast halves for 30 minutes or more, grill or bake until done.

“Aunt Dotty says; Yummmmmmmmmmmm.”

Hearty French Chicken with Lemon Sauce

1 large zucchini, sliced lengthwise
1 large carrot, peeled and trimmed, sliced lengthwise
1 yellow pepper chopped in big chunks
2 tablespoon minced shallots
1 3/4 teaspoons herbs; (tarragon, thyme, & dill)
1/2 teaspoon minced garlic
1 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 (6 to 8-ounce) or one large boneless, skinless chicken breast/s
4 teaspoons dry white wine
Lemon Sauce, recipe follows
4 sprigs parsley, garnish

Preheat the oven to 400 degrees F. Cut the zucchini and carrot into thin, wide ribbons. Place the ribbons in a bowl and toss with 1 tablespoon olive oil & butter, the shallots, 3/4 teaspoon of the herbs de Provence, the garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Place in bottom of covered casserole dish. Place the boneless skinless chicken breasts atop the vegetables. Bake until the chicken is cooked through and the vegetables are tender, about 20 minutes.

Lemon Sauce:

1/4 cup chopped shallots

2 medium-size lemons, peeled and quartered

1/2 cup dry white wine

1/4 cup plain yogurt plus 2-3 T butter if desired

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh parsley leaves

In a pan, combine the shallots, lemons, and wine and bring to a gentle boil over medium heat. Reduce the heat to medium-low and simmer until reduced by half, about 10 minutes, stirring occasionally and mashing the lemons with the back of a wooden spoon to break them up. A few T of butter may be added if desired. Add the yogurt and cook until reduced by half, about 3 minutes. It should be thick enough to coat the back of a spoon. Whisk in the salt and pepper. Strain the sauce through a fine-mesh strainer into a saucepan or bowl, pressing against the solids with the back of a spoon to extract as much liquid as possible. Fold in the parsley and cover to keep warm until ready to serve, stirring occasionally.

Serve with warm rice. Spoon lemon sauce over the chicken, garnish each plate with 1 parsley sprig, and serve immediately. This is good “French cooking” without the use of too much butter or cream. This recipe takes a little time, but well worth the effort! I prepared the veggies and chicken in the morning and kept in refrigerator all day. At dinner time I finished making the sauce as the chicken cooked.

Desserts

Blueberry Cobbler

Mix together in 8" pan

4 C blueberries (I use 5 cups)
1/3 C white sugar

In another bowl combine:
1/3 C GF flour
1/3 C packed brown sugar
2/3 C GF quick oats
1 t cinnamon

Cut in 4 Tablesoons butter until crumbly.

Sprinkle over blueberries. Bake at 375 for 30-40 min.

Top with fresh whipped cream or ice cream and serve.

Quick, easy and Yummmy!

Moby Dick chocolate chip macaroons GF

3/4 C sugar

2 1/2 C unsweetened flaked coconut (available at Common Crow)

2 large egg whites

1/2 C semisweet chocolate chips or chunks (I use Girardelli double dark chips -- the original recipe calls for a broken dark chocolate bar)

1 tsp pure vanilla extract

pinch of salt

Heat oven to 350 and line baking sheet with parchment paper

Combine all ingredients in a large bowl, using your hands.

Form approx 1 1/2 T of mixture into a loose haystack shape, spacing haystacks about 1 " apart.

Bake until golden brown, 15 to 20 minutes. Transfer baking sheet to wire rack to cool.

We've also added 1/2 C of slivered almonds on occasion.

I baked them for 20 minutes -- perhaps a bit too crisp.

15 minutes and it will be a chewier cookie. They are called Moby Dick because I served them at my book group when we finally read Moby Dick.

Chocolate Dessert Cups

½ cup butter- plus enough to coat molds

4 squares (4 oz) bittersweet chocolate

2 eggs

2 egg yolks

¼ cup sugar

2 t flour – plus more for dusting molds

Melt choc and butter together
Beat together the eggs, yolks, and sugar with whisk or electric beaters until light and thick
Beat together the melted chocolate and butter
Pour in the egg mixture, then quickly beat in the flour – just until combined
Butter and lightly flour four 4 oz molds, custard cups and ramekins. Tap out excess gluten free flour.
Divide the batter among the molds
Preheat oven to 450 F
Bake molds for about 6-7 minutes The center will be quite soft but the sides will be set
Invert each mold onto a plate and let sit about 10 seconds ( I wait a little longer).
Un-mold by lifting up one corner of the mold- the cake will fall out onto the plate,
serve immediately

Story and Ron, made this when their new baby’s grandparents came for dinner. When we visited Laurie and Richard, they told us all about Dougie and shared the recipe for this delicious dessert.

Pumpkin Pie

For crust - blend:

1/2 cup GF all purpose flour

½ cup GF oatmeal

1/3 cup coconut oil

2 teaspoons GF butter blend/smart balance/or Benecol

1 Tablespoon cream cheese

Dash salt

1/8 cup maple syrup

For filling - blend:

1 can pumpkin

1 can evaporated milk

½ teaspoon freshly ground nutmeg

2 teaspoon cinnamon

Dash salt

1/8 cup maple syrup

Put crust in pie plate. Fill with pumpkin mixture.

Bake at 350 F for about one hour – until pie is set.

During a snow squall on a cool January day, this pie smells great and tastes even better!

Michèle’s Tarte Aux Pommes

Dough for Crust:

Approx 1/3 cup butter, melted

2 -3 T. water

Approx. 1 cup GF flour

1 T. Sugar

Pinch salt

Line the dough in a tarte pan. Slice 2 apples finely and arrange in crust in a spiral pattern. Cook in a hot oven for approx. 30 minutes. After you take the tarte out of the oven, sprinkle cinnamon on it and also drizzle a little bit of apple syrup (or other sugary sauce) on it.

Keara shares one of Charles’ paternal grandmother’s recipes!

Pumpkin Crunch Dessert

Preheat oven to 350 degrees; use a 13x9x2 greased pan

1. 15 oz can pumpkin

2. 12 oz evaporated milk

3. 3 eggs

4. 1 1/2 cup sugar

5. 4 tsp pumpkin spice

6. 1/2 tsp salt

7. 1 box GF yellow cake mix

8. 1 cup chopped pecans

9. 1 cup melted butter

Mix first 6 ingredients and pour into prepared pan. Sprinkle box of cake mix on top and then top with pecans. Drizzle butter. Bake 50-55 minutes until golden brown.

Lea’s Strawberry Meringue Pie

Twelve 2-inch square GF saltine crackers (unsalted tops)- Glutino makes a nice one ½ cup chopped walnuts

3 egg whites, at room temperature

4 oz. semi - sweet cooking chocolate melted with 1 tablespoon butter

¼ teaspoon cream of tarter

1/8 teaspoon salt

4 cups hulled halved strawberries tossed with 2-4 tablespoons of rum

1 teaspoon delicious red raspberry seedless jam (skip this if the jam is not wonderful)

1 cup granulated sugar, divided

1 container squirt whipped cream

1 teaspoon vanilla

With rolling pin coarsely crush crackers in plastic food bag. Sprinkle 2 tablespoons GF cracker crumbs on bottom of well-greased 9 inch pie plate; reserve remaining crumbs.

In small deep bowl beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is completely dissolved. Beat in vanilla just until blended. Fold in walnuts and remaining cracker crumbs.

With spatula spread over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell. Bake in preheated 325^ooven 30 minutes or until golden and hard to the touch. Cool on wire wrack (shell will crack slightly on cooling).

In small saucepan over low heat melt chocolate with butter; stir to blend. With metal spoon drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes.

Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Add rum & raspberry jam. Toss gently. Spoon into pie shell. Place dollops of fresh whipped cream (or top with squirts of squirty whip cream later) Garnish with whole berries. Chill until serving time. Best served same day; cut in wedges to serve. (pie will crumble slightly)

I served my favorite strawberry pie for Inglenook Book Group meeting on 3.11.2009. This dessert is a modified version of the Strawberry Alla Lido in the Fifty Family Favorites cookbook I wrote. I like this one better. Everyone loved it. I will never forget one person saying; “Lea, I just want to pick up my plate and lick it.” My response to her? “Let’s all have a second piece!”

However, like the other one, the only trouble with making this luscious dessert is that people will think you are an excellent cook and expect to be served quality cooking all the time. The truth is, this dessert is in a class of its own. My mom shared the original one with me during my first year of marriage. I loved making it to WOW Jim’s parents. Just looking at it is a feast in itself! I remember when it created quite an air of celebration for one of Keara’s birthday parties. You just don’t need any decorations, balloons, or hoopla. This dessert creates a party! That’s why I love to share it!

Rompope

1 quart eggnog

3 teaspoons Mexican vanilla

1 cinnamon stick

1/2 cup ground blanched almonds

Rum, Brandy, or Teguila.

In a large pan, mix the eggnog with the vanilla and cinnamon. Gradually beat in the almond-milk mixture, adding a little at a time. Cook on low until mixture coats a spoon. Cool thoroughly. Add the rum, brandy, or tequila and funnel into a bottle or container that can be tightly sealed or corked. Refrigerate a day or two before serving. Serve in liquor glasses or pour over ice cream or GF cake.

“When Jim and I traveled to Mexico City we enjoyed this special Mexican drink served like a sauce on cake that tasted like Meme’s Philadelphia Cake! We can not buy Rompope in the USA. We found a way to make Rompope at home! Luckily we already know how to make the cake gluten free! I just substitute a GF vanilla cake mix.”

Philadelphia Cake p. 39 Fifty Family Favorites

Super Simple Fruit Tart

Cream:

1 C sugar

1/2 C butter

Add:

2 eggs,

salt

1 t baking powder

Then:

1 C GF flour, sifted

Place in 9 inch pie plate.

Add to top and cover entire surface with one of the following or a combination of: 2 cups of:

blueberries

24 halves pitted Italian plums -- skin side up

Sliced apples / Sliced peaches / or 2 cups rhubarb & strawberries

Sprinkle top with:

Lemon juice from 1 lemon

Cinnamon -- use a very heavy hand

Sugar

Bake at 350 for one hour. (? plus 5 or 10 minutes). You don't want it too dry and you don't want it to be like pudding. Should be nice and brown on top.

Delicious when served with vanilla ice cream or whipped cream.

Best served slightly warm.

Refresh in oven, if desired.

My friend, Laura, served this at Inglenook, our book group. It is from The Elegant But Easy Cookbook.

Almond Macaroons

Preheat an oven to 350F. Cover two baking sheets with parchment paper.

2 ounces almond paste

½ cup granulated sugar --- ½ cup confectioner’s sugar

½ teaspoon almond extract

¼ teaspoon salt

2-3 egg whites (1/3 cup total )

Break 8 ounces almond paste into pieces and drop the pieces in a food processor. Process until broken into powdery bits. Add ½ cup granulated sugar, ¼ cup confectioner’s sugar, and ¼ teaspoon salt. Process for about 1 minute. Add 2-3 egg whites. Process until blended and smooth. Alternatively, place the almond paste, sugars, almond extract and salt in a large bowl and work the ingredients together with your fingers. Add the egg whites and stir vigorously until blended. The mixture will be quite soft but not runny, about the consistency of a thick batter.

Drop generous teaspoonfuls of batter, about 2 inches apart, onto the prepared baking sheets. With moistened fingertips, gently smooth the surface of each macaroon. Bake until the macaroons are golden and crusty on top, 25 – 30 minutes. Let the macaroons cool completely on the baking sheets. When cold, turn the parchment paper with the macaroons attached, upside down. Dampen the back of the paper with a wet towel, wait a moment and peep the macaroons away from the paper. Makes about 25 macaroons.

Our friend, Janet Standley, makes these. She says; “Yummy when following the recipe!”

Oatmeal blueberry dessert

Lightly grease a round pottery pie dish. Fill with blueberries (or some other fruit).

Mix 1 cup GF oatmeal, 1 cup sugar (I sometimes use a blend of maple syrup and sugar), ½ cup melted coconut oil or butter, 1 egg, a bit of vanilla, 2 teaspoons of cinnamon, and a bit of GF flout (if you want).

Layer this gooey mixture over the fruit. Bake in a slow over 325F for a hour.

Easy and DELICOUS! Of course, the fruit gives the flavor. I make this often, well, all the time.

Lemon Semifreddo

Lemon curd

Whipping cream

1 lemon (zest and juice)

Powdered sugar

Vanilla extract (or vanilla bean)

Line a small baking dish with plastic wrap that hangs over the side (enough to cover the top of the Semifreddo completely for when you stick it in the freezer.)

Whisk cream, powdered sugar and a splash of vanilla (or some scraped vanilla bean) until soft peaks form, and then fold in lemon curd, lemon zest, and a few squeezes of fresh lemon juice (not too much). I only fold until it's just mixed- I like when there are still strips of lemon curd swirling throughout the semifreddo.

The ratio is 2:1 (2 cups cream to 1 cup of lemon curd) but I used a little less cream and a little more curd. Stonewall Kitchen makes a nice lemon curd, but I've been reading up on it, and it doesn't seem too hard to make yourself (eggs, lemon zest and juice, butter, sugar).

The Semifreddo needs to be in the freezer for 4 hours and then to sit for a few minutes before serving. (If its frozen for longer- say over night- it's usually good to stick in it in the fridge for a an hour so it can thaw a little bit before dig in).

The blueberry sauce I made was just fresh blueberries, sugar, a little water and some vanilla bean. After it simmered for a while and thickened, I took it off the stove and folded in some more fresh blueberries.

Other variations that are really good with the Lemon Semifreddo are raspberry jam and raspberry sauce, or mixed berries and almonds. (Or with a meringue crust!)

“As a disclaimer”, Erin says; “ I made this up by combining different recipes and trying a few things of my own- so it's not entirely precise! But it's so much about personal taste- I just taste it as I go along and adjust. It's super easy!”

Anastasia Biscotti (GF version)

2 sticks butter (softened)

5 eggs

2 cups of sugar

3 cups of flour (I use a mix of 1 3/4 c. brown rice, 1/2 c. chickpea and 3/4 c. tapioca)

1 oz anise oil

1 tbsp of anise seeds

Preheat oven to 350. Butter a heavy duty cookie sheet (should be at least an inch deep), cover with wax paper, and butter the wax paper. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each is added. Pour in anise oil and beat well. Whisk flours together in a separate bowl. Add flour mixture, a third at a time, until fully combined. Stir in anise seeds.

Spread mixture onto waxed, buttered baking sheet and bake for 30 minutes. After 30 minutes, remove biscotti from the oven and carefully pull the wax sheet up, placing on cutting board. Take out another baking sheet. After biscotti has cooled a bit, using a large knife, cut the biscotti across on the diagonal and then criss-crossed on the other diagonal. Place each piece of biscotti onto the baking sheets and put back in the over for 5 mins to brown, turn the biscotti pieces and brown for another 5 mins on the other side.

Let them cool before eating- they are delicious, right away, and days later! Especially nice dipped in tea.

Erin Anastasia-Murphy e-mailed this recipe. Erin says: “It took a bit of prying to get the exact measurements for these from my grandmother- she's been baking them for so long, she eye balls everything. They are very simple, but "twice baked" so they take a little bit more TLC than other baked goods. Worth the effort though. I experimented with the GF flours and seemed to find the right balance.”

Cranberry-Molasses Pudding with Vanilla Hard Sauce

Sam Verga sent this over from Cottage Gourmet; “A true English steamed pudding -- dark, moist and intensely comforting – Cottage Gourmet's Thanksgiving dessert suggestion really steps outside of the box. The pudding itself is barely sweet, almost savory in fact, and looks almost black, studded all over with tart, crimson cranberries. The "hard sauce" (which bucks tradition in that it is served warm and liquid) brings the sweetness to the table, soaking every bite of the soft, tender pudding with a rich hit of butter, sugar and cream.” - A&M

1 egg, lightly beaten

1 tablespoon sugar (a heaping tablespoon)

1/2 cup molasses

1/3 cup hot water

1 1/2 cup flour

2 teaspoons baking soda

1/2 teaspoon salt

2 cups fresh cranberries, picked over, washed and drained

Vanilla Hard Sauce:

1 cup half and half

1 stick unsalted butter

1 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

Gently fold together all of the ingredients through the cranberries in the order listed. Pour into a greased mold (I used a Bundt pan), and tightly wrap with several layers of foil so no water sneaks into the pudding.

Put a steamer basket in a large pot and fill the pot with an inch or so of water. Bring to a boil, then lower the heat so the water is barely simmering. Rest the pudding on top of the steamer basket and cover the pot snugly with a lid. Steam without uncovering the pot for 1 to 1 1/4 hours, until the pudding is cooked through but not totally dry. (A cake tester should come out sticky, but not wet.)

To make the sauce: combine the half-and-half, butter, sugar and salt in a saucepan. Cook over medium heat, stirring occasionally, until the sugar and butter are melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Serve the sauce warm over the warm pudding.

Classic Fruit Pavlova

Begin the Pavlova at least four hours before you plan to serve it, as it will need an hour to bake and another two to cool. Use the freshest, most beautiful ripe fruit you can find. Slice bananas, segment oranges and tangerines, and cut grapes.

Ingredients

4 large egg whites at room temperature

1 cup superfine sugar

1 tablespoon white vinegar

1 teaspoon vegetable oil

1 cup heavy cream, whipped with 2 teaspoons sugar, or 2 cups lite non-dairy whipped topping

2 cups assorted seasonal fruits in bite-size pieces

1. Preheat oven to 250° and set oven rack to middle position. Line a baking sheet with parchment paper; lightly oil a circle of the parchment approximately 10 inches in diameter. (Do not use cooking spray.)

2. Using an electric mixer at medium-high speed, beat egg whites until they form soft peaks. Gradually add 1 cup superfine sugar, a tablespoon or 2 at a time, until it is completely incorporated. (Adding all the sugar will take about 15 minutes.) Using a spatula, scrape down sides of bowl occasionally to incorporate sugar from the sides. Continue beating until whites are smooth and shiny and hold stiff peaks. With mixer still running, slowly drizzle in vinegar.

3. Spoon meringue onto oiled area of parchment-lined sheet to form a circle about 8 inches in diameter. Use the back of a spoon to create a slight indentation in the center and swirls on the surface of the meringue. Bake for 65 to 75 minutes. (Don’t worry if meringue spreads a bit during baking—this is normal.) If meringue shows any signs of browning, reduce heat to 175° to finish baking. When done, the surface of the meringue should be firm and not sticky to the touch.

4. Turn oven off, leave oven door closed, and allow meringue to cool completely in oven, at least 2 hours or as long as overnight. When it is completely cool, gently remove meringue to a serving platter. Don’t be alarmed if a few pieces flake and fall off.

5. Pile whipped cream or non-dairy whipped topping onto cooled meringue. Top with fruits. Cut into wedges to serve.

“My friend, Annie Z, started making this for us ‘gluten free people’ – we all realize what a delicious dessert it is. Jim and I had Pavlova in Australia and published our friend’s recipe in Sixtysome. The way Annie makes it, Pavlova can be considered ‘vegetarian’ and ‘almost Engine2’! Her recipe is adapted from www.veggielife.com. ”

Chocolate and Chestnut Roulade

6 eggs, separated

½ cup granulated sugar

2 tablespoons cocoa powder

Confectioner’s sugar for dusting

For the FILLING:

2/3 cup heavy cream

½ cup chestnut puree or sweetened chestnut spread

Preheat oven to 350F. Grease and line an 11 ½ X 7 inch jelly roll pan. Place the egg whites in a large clean bowl and whisk until they form soft peaks. Place the egg yolks and sugar in a separate bowl and whisk together until thick and pale. Fold in the cocoa powder and the egg whites, then tip into the prepared pan.
Place in the preheated oven for 20 minutes, then remove from the oven and cool in the pan. Tip out onto a piece of wax paper that has been dusted with confectioner’s sugar.
Place the cream in a large clean bowl and whisk until it forms soft peaks. Fold the chestnut puree or sweetened chestnut spread into the cream, then smooth the mixture over the roulade.
Using the wax paper to help you, carefully roll up the roulade from one short end and lift it gently onto its serving dish. (Don’t worry if it cracks – it won’t detract from its appearance or taste.) Dust with extra confectioners’ sugar. Chill until needed and eat on the day it is made.

Keara made this amazing dessert for our Christmas Eve Yankee Swap party at Ailis and Richie’s house in December 2009. She sent me the pdf copy she had from page 46 in a cookbook called family favorites.

I like finishing the cookbook with this recipe because Keara is holding the Chocolate Chestnut Roulade on the front cover of 30 Gluten Free.

This book starts and ends with KEARA! This book is written in honor of my daughter…Keara, she is so special!

We hope this book stimulates more collecting of Gluten Free recipes. We all love sharing good food.

Other Food Stuff

Thyme-Rum Drink

4 cups Hot Water

1 teaspoon ground thyme

1 lemon juiced

Honey

Chopped fresh ginger in a tea ball

Enough rum to taste…suggested amount? (1/4 cup)

Heat water on stovetop. For one serving, Add thyme, lemon juice, honey, and tea ball of ginger. Simmer for 30 minutes. Remove from heat. Add rum.

Keara learned to make this from her friend, Charles, in France. When I had laryngitis in December 2009 & November 2010, this drink helped give me back my voice.

Thanksgiving 2009 was at Centre Farm. After dinner and prior to dessert, we sat around the dining room table, Ailis asked us to name our “number one” Thanksgiving food. We challenged each other and played the game like “I packed my grandmother’s trunk” – a good memory game! We laughed and had such family fun!

This was what people declared as their favorites:

Meme: turkey

Ailis: rice stuffing

Oren: Brussels sprouts

Justin: apple cider

Fraser: spinach with mushrooms

Richie: Sweet potato pie that did not burn

Danya: green bean casserole

Brianan: potato with gravy

Elizabeth: potato w/o gravy

Maureen: roasted root vegetable casserole

Keara: oyster casserole

Mathew: turkey – dark meat

Jim W: pumpkin pie that we will have for dessert

Ed: corn pudding no, oyster casserole

Mairead: Brussels sprouts

Xan: sweet mama squash

Jim B: pecan pie that we will have for dessert

Thomas: cranberry sauce with fruit

Lea: the other cranberry sauce

Sam: “the fun of it”

INDEX

Breakfast

Best Gluten Free Breakfast…3

Oren’s Irish Scones…3

Chunky Vegetable hash…4

Oatmeal Pancakes...4

Frittata…5

Aeberskiber…6

Granola…7

Keara’s Maple Snow…7

Cinnamon Buns…8

Rapid Rise French bread…10

Vegetables

Cilantro Green beans…11

Asparagus Soup…11

Gratin a la Pate/Scallop potato…11

Apple Walnut Salad…12

Baked Beans…13

Chick Pea Mushroom Curry…13

Eggplant Manicotti…14

Garbanzo Cucumber Salad...15

Spinach Squares…15

Sweet Potato Spinach Squares…16

Healing Cabbage Soup…16

Mango Black Bean salsa…17

Apple and Turnip Salad…17

Portuguese Soup-Vegan…18

Roast Zucchini…18

Kale with Apples…19

Southwest Quinoa…20

Sautéed Cabbage…20

Tagine…21

No Pasta Lasagna…22

Venetian Lasagna…23

Polenta Lasagna…24

Kale-Avocado Salad…24

Kale Chips…24

Meme’s Waldorf Salad…25

Sophia’s Raw Kale Salad…25

Vietnamese Eggplant…26

Turnip Slaw...26

Ants on a log...26

Plum Sauce...27

Rip’s Sweet Potato Bowl..27

Cabbage Patch Stew…27

PIZZA…28

Fish

Best Fish…29

Gluten Free Shrimp Alfredo…30

Baked Haddock White Herb Sauce.30

Crab Cakes …31

Crab Cakes –Quick…32

Sauce for Grilled Fish…32

Doreen’s Halibut…33

Fish with Tapenade…34

Mahi Mahi with Citrus…35

Mussels or Clams in White Wine…36

Meat

Bean Casserole...37

Chicken with Turmeric ...37

Steak au Poivre...38

Stuffed Peppers with beef…39

Justin’s Boiled Dinner…39

Caldo Talpeno...40

Charles’ French Chicken ...41

Honey Chicken…42

Chicken Cassoulet…42

Deer Valley Turkey Chili…43

Irish Lamb Stew…44

Lea Watson’s Shepherd’s Pie…44

Luau Kebabs…45

Buttercup Squash(misplaced) …45

Avgolemono Soup…46

Chicken Breasts…46

Hearty French Chicken Lemon…47

Desserts

Blueberry Cobbler…48

Moby Dick Choc Chip Macaroons…48

Chocolate Dessert Cups…49

Pumpkin Pie…49

Michele’s Tart Aux Pommes…50

Pumpkin Crunch Dessert…50

Lea’s Strawberry Meringue…51

Rompope…52

Super Simple Fruit Tarte…53

Almond Macaroons…54

Oatmeal Blueberry Dessert…54

Lemon Semifreddo…55

Anastasia Biscotti…56

Cranberry Molasses Pudding…57

Classic Fruit Pavlova…58

Chocolate & Chestnut Roulade…59

**Thyme-Rum Drink….60

**Thanksgiving 2009…60

Lea Watson's Recipes

Thursday, October 31, 2013

Thirty Gluten Free

“ Chives add the special flavor to these delectable squares!”

“We created this one afternoon for a party that very night- not a spec was left!”

Healing cabbage Soup

Ingredients

APPLE and TURNIP SALAD

Portuguese Soup - Vegan

Venetian lasagne – featured on the TODAY SHOW November 2, 2010

Steak au Poivre

PREPARATION: