kathysrecipebox

Cooking with food intolerances

Olive Spread (Muffalatta) June 11, 2016

1 cup green olives with pimentos

1/2 can black olives (we like Black Pearl brand)

1 Tbs. capers

1 stalk celery, thinly sliced

1 Tbs. Vidalia onion, minced

1/4 c. roasted red pepper

1 Tbs. dried parsley

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 Tbs. balsamic vinegar

salt & pepper to taste

3 Tbs. olive oil

Put everything but the olive oil in a food processor, and pulse until it is all minced. Place in bowl, pour olive oil over it, and mix to combine. Chill for at least 4 hours before using, to blend flavors.

We like to put it on sandwiches. My favorite is just putting about a teaspoon in some Boar’s Head pastrami turkey thinly sliced deli meat, and rolling it up.

 

Macaroons December 13, 2015

I wanted to make macaroons for an Anniversary party I was going to, and my daughter wouldn’t share her “secret recipe” with me, so I made my own. I started with a gluteny one, and made some changes.

  • 1-1/3 cups shredded coconut
  • 1/3 cup sugar, divided
  • 2 tablespoons gluten-free flour (I used Pamela’s GF blend)
  • pinch of sea salt
  • 2 egg whites
  • 1 teaspoon vanilla (see recipe here)

Combine coconut, half of the 1/3 cup of sugar, flour, salt, and vanilla. Mix well.

Beat egg whites on high until frothy. Add rest of sugar, 1 teaspoon at a time, until stiff peaks form.

Fold the coconut mixture into the egg whites. Using a medium scoop, drop by scooperful onto ungreased insulated baking sheet. Bake in preheated 325F oven for 18 minutes. Let cool about 5 minutes on the baking sheet, then remove and cool completely.

The last Macaroon

The last Macaroon

 

Homemade “Ricearoni” or Rice Pilaf March 19, 2015

This is one of my kids’ favorite side dishes. And my husband isn’t a huge fan of rice, but even he agrees this one is tasty. I will put in the amounts for a serving size equal to the serving sizes in a regular box of Ricearoni. Be forewarned, I double, triple, or quadruple this recipe ever since the first time I made it.

1 Tbs. finely minced onion

1 tsp. finely minced garlic (optional, now that I can no longer tolerate garlic)

1/2 c. rice vermicelli noodles, broken into small pieces (I stick it in a plastic bag and use a mallet on it)

3/4 c. white jasmine or basmati rice

2 Tbs. soy-free Earth Balance

15 oz. chicken broth (I use homemade, which is salt-free)

1/2 tsp. sea salt (or more to taste)

Melt soy-free Earth Balance in a saucepan. Saute onion until tender (not browned). Add broken rice noodles and rice. Stir to coat. Add salt, and chicken broth. Turn to low, and cook until all the liquid is absorbed, stirring occasionally. It takes about 20 minutes. I haven’t timed it for the double, triple, quadruple batches.

 

Traditional Biscotti

4 Tbs. Soy-free Earth Balance
1/4 c. Spectrum shortening
3/4 c.  granulated sugar
3 large eggs
1 teaspoon vanilla (homemade)
1 tsp crushed star anise
juice of a quarter of a lemon and the lemon zest from it
1 tsp. baking powder
1/2 tsp. salt
3 c. gluten-free flour blend (I used Pamela’s blend)

Preheat oven to 375°F.

In a large mixing bowl, cream together the Earth Balance, shortening and sugar, then add the eggs one at a time, beating well after each egg. Beat in the vanilla, crushed star anise, lemon juice and zest, baking powder and salt. Mix in the flour, 1 cup at a time, until it is well blended.

Place parchment on insulated baking sheet. Divide the dough into two equal pieces, and shape each piece into a rough 12-inch log, leaving about 3 inches between each log. Wet your fingers, and pat the logs into smooth-topped rectangles 12 inches long x 2 1/2 inches wide x 3/4 inch thick.

Bake the logs in the preheated oven for 20 to 25 minutes, or until they’re beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.

Use a serrated knife to cut the logs into 1/2-inch wide slices. Carefully place the cut sides up (and down) still on the parchment-lined baking sheet.

Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they’re very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. 

 

Dumplings February 19, 2013

1 c. gluten-free flour blend

2 tsp. corn-free baking powder

1/2 c. unflavored rice or coconut milk

2 Tbs. canola or olive oil or palm shortening

1/4-1/2 tsp. salt

Mix all together. Drop by tablespoons onto boiling soup or stew. Cover and simmer for 15 minutes.

 

Swedish Meatballs

1 lb. ground meat (beef or pork)

2 Tbs. dried parsley

1/2 small onion, grated

1/2 c. safe bread crumbs or sorghum flour

1/2-3/4 tsp. sea salt

1/4 tsp. marjoram

2 pinches of cloves (divided)

pinch of thyme

1 egg or flax-egg or chia-egg

1 1/2 c. gravy (see gravy)

1 Tbs. chopped onion

1. Mix all ingredients except gravy and chopped onion and a pinch of cloves. Shape into 1″ balls.

2. Make gravy (I use GF flour blend and palm shortening, plus chicken broth). Add chopped onions and the other pinch of cloves. Bring to a low simmer.

3. Add meatballs into gravy. Cover. And simmer on low for 15 minutes (this will cook the meatballs through).

4. Serve over rice or safe noodles.

 

Bernaise Sauce October 21, 2012

1 Tbs. red wine vinegar

3 Tbs. red wine

2 Tbs. finely minced Vidalia onion

1 tsp. crushed thyme  or tarragon

1/2 tsp. sea salt

1/4 tsp. ground pepper

2 egg yolks

1 tsp. lemon juice

scant 1/4 c. original rice milk (or unsweetened coconut milk)

1/2 c. melted palm shortening (or bacon grease)

Simmer onions, herbs and spices in wine and vinegar until reduced by half. Turn down heat to low and whisk in egg yolks. Then add, alternating, rice milk and shortening until sauce is the right consistency. Serve warm over poached eggs.