This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Clean a bunch of mustard greens by immersing in cold water, remove the center tough ribs and slice the leaves crosswise. Set aside.
In a no-stick skillet, fry until lightly browned:
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, chopped
1 medium shallot, chopped
Add the cleaned and prepared mustard greens
and stir fry until wilted, about 3-4 minutes.
When the greens are wilted, add:
2 Tablespoons of golden raisins
2 cloves of garlic, chopped
1 anchovy , rinsed and minced
1/4 teaspoon cayenne or Korean red pepper
coarse salt to taste
freshly ground black pepper
Adjust the seasoning with a little lemon juice, or not, stir thoroughly and serve with roasted poultry dishes.
Make sure all your ingredients are gluten free, and omit the butter is making dairy free as well.
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
March 27, 2006
White Beans, or Flageolets Baked with Thyme
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups dried flageolet (preferred) or small white beans, cooked and drained - the beans swell up when soaked and cooked - there will be 6 cups of beans, cooked
2 small onions, chopped
8 baby carrots, chopped
4 cloves garlic, chopped
2 Tablespoons butter or oil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne or Korean red pepper
1 teaspoon sea salt (or a couple of anchovies, rinsed and minced)
14.5 ounce can of diced tomatoes
2 cups homemade gluten free chicken broth
Grease a large casserole dish (with lid) and place the cooked beans inside. Make the sauce:
Fry the onions and carrots in the butter or oil until lightly browned. Add the garlic, cayenne pepper, pepper, thyme and salt (or anchovies), and stir fry for a few minutes until fragrant. Add the tomatoes and broth.
Pour this sauce over the beans in the casserole. Stir gently to mix, put on the top and bake the casserole, covered, in a 350 degree oven for one hour or until done. Remove the lid towards the end of the cooking to evaporate some of the liquid. The beans should have the consistency of baked beans - not too soupy.
Serve with lamb chops, grilled, or a roast turkey or chicken.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
2 cups dried flageolet (preferred) or small white beans, cooked and drained - the beans swell up when soaked and cooked - there will be 6 cups of beans, cooked
2 small onions, chopped
8 baby carrots, chopped
4 cloves garlic, chopped
2 Tablespoons butter or oil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne or Korean red pepper
1 teaspoon sea salt (or a couple of anchovies, rinsed and minced)
14.5 ounce can of diced tomatoes
2 cups homemade gluten free chicken broth
Grease a large casserole dish (with lid) and place the cooked beans inside. Make the sauce:
Fry the onions and carrots in the butter or oil until lightly browned. Add the garlic, cayenne pepper, pepper, thyme and salt (or anchovies), and stir fry for a few minutes until fragrant. Add the tomatoes and broth.
Pour this sauce over the beans in the casserole. Stir gently to mix, put on the top and bake the casserole, covered, in a 350 degree oven for one hour or until done. Remove the lid towards the end of the cooking to evaporate some of the liquid. The beans should have the consistency of baked beans - not too soupy.
Serve with lamb chops, grilled, or a roast turkey or chicken.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
March 10, 2006
Lemon Almond Pound Cake - gluten free!
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
When using non-wheat flours, cooks have to up the ante on flavorings. Here, the lemon extract in the original recipe is enhanced with fresh lemon zest, vanilla and some salt.
In a food processor, using the chopping blade, whir together:
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
grated zest of 1 lemon
Add and whir it some more until smooth:
1 stick butter
1/2 cup full fat cream cheese (use half of an 8 ounce package)
1 teaspoon lemon extract (we used a lemon extract with a base of sunflower oil)
1 teaspoon vanilla extract (or less if using Authentic Foods powdered vanilla)
1 teaspoon baking powder
Add one at a time and whir until smooth:
5 large eggs
Lastly, add 2 cups of almond meal, and keep mixing until smooth and combined. Scrape down the sides as necessary to make sure everything is mixed together.
Grease and line a 9" spring-form pan with parchment paper, then grease the paper. Pour the mixture immediately into the prepared pan. The batter will have the consistency of thick pancake batter. Bake at 350 degrees for 55-60 minutes. The cake will not rise a great deal. Let cool for ten minutes in the pan, then remove from the pan and cool completely on a rack.
If you use a bundt pan, you may find that this is a challenging cake to remove from the pan.
Make sure all your ingredients, including the cream cheese, are gluten free!
© Gf-Zing! | Alice DeLuca
When using non-wheat flours, cooks have to up the ante on flavorings. Here, the lemon extract in the original recipe is enhanced with fresh lemon zest, vanilla and some salt.
In a food processor, using the chopping blade, whir together:
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
grated zest of 1 lemon
Add and whir it some more until smooth:
1 stick butter
1/2 cup full fat cream cheese (use half of an 8 ounce package)
1 teaspoon lemon extract (we used a lemon extract with a base of sunflower oil)
1 teaspoon vanilla extract (or less if using Authentic Foods powdered vanilla)
1 teaspoon baking powder
Add one at a time and whir until smooth:
5 large eggs
Lastly, add 2 cups of almond meal, and keep mixing until smooth and combined. Scrape down the sides as necessary to make sure everything is mixed together.
Grease and line a 9" spring-form pan with parchment paper, then grease the paper. Pour the mixture immediately into the prepared pan. The batter will have the consistency of thick pancake batter. Bake at 350 degrees for 55-60 minutes. The cake will not rise a great deal. Let cool for ten minutes in the pan, then remove from the pan and cool completely on a rack.
If you use a bundt pan, you may find that this is a challenging cake to remove from the pan.
Make sure all your ingredients, including the cream cheese, are gluten free!
© Gf-Zing! | Alice DeLuca
March 2, 2006
Cranberry Orange Walnut Quick Bread
It is up to the individual to decide whether they can eat oats or not. To eat oats or not is a controversial issue in the gluten free world. Please research the oat issue carefully for yourself, and decide what you want to do in consultation with your healthcare professional. If you are feeding a gluten-free guest, please inquire whether they eat oats or not. You may substitute dried coconut for the oats in this recipe. This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups gluten free cookie flour
1 cup rolled quick or old-fashioned gluten free oatmeal, uncooked or oat substitute
3/4 cup sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Authentic Foods powdered gluten free vanilla
1/2 teaspoon salt
1 teaspoon xantham gum
3/4 cup orange juice
1 teaspoon almond extract
2 eggs
1/3 cup extra light olive oil
grated zest of one orange
3/4 cup chopped dried cranberries
1/2 cup chopped walnuts
Mix the first 8 ingredients in one bowl, and mix the second 7 ingredients in a second bowl. Grease a 9x5 inch loaf pan, line the bottom with parchment paper, and grease again. Flour the pan lightly with mochiko (sweet rice flour).
Combine the contents of both bowls and stir briefly just until thoroughly blended. Spoon the dough in to the prepared pan. Bake at 350 degrees for 1 hour to 1 hour and ten minutes. When a toothpick inserted in the center comes out clean, the bread is finished.
Remove the pan from the oven and let cool on a rack for one hour. Turn the bread out of the pan and let cool completely before serving.
Make sure all your ingredients are gluten free, and investigate the oat issue and the source of the oats and ask your medical professional for their advice regarding this topic before eating oats.
© Gf-Zing! | Alice DeLuca
2 cups gluten free cookie flour
1 cup rolled quick or old-fashioned gluten free oatmeal, uncooked or oat substitute
3/4 cup sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Authentic Foods powdered gluten free vanilla
1/2 teaspoon salt
1 teaspoon xantham gum
3/4 cup orange juice
1 teaspoon almond extract
2 eggs
1/3 cup extra light olive oil
grated zest of one orange
3/4 cup chopped dried cranberries
1/2 cup chopped walnuts
Mix the first 8 ingredients in one bowl, and mix the second 7 ingredients in a second bowl. Grease a 9x5 inch loaf pan, line the bottom with parchment paper, and grease again. Flour the pan lightly with mochiko (sweet rice flour).
Combine the contents of both bowls and stir briefly just until thoroughly blended. Spoon the dough in to the prepared pan. Bake at 350 degrees for 1 hour to 1 hour and ten minutes. When a toothpick inserted in the center comes out clean, the bread is finished.
Remove the pan from the oven and let cool on a rack for one hour. Turn the bread out of the pan and let cool completely before serving.
Make sure all your ingredients are gluten free, and investigate the oat issue and the source of the oats and ask your medical professional for their advice regarding this topic before eating oats.
© Gf-Zing! | Alice DeLuca
Batter Fried Fish - gluten free!
This way of making batter for frying fish originally comes from Julie Sahni's Classic Indian Cooking book. She uses cornstarch and chickpea flour, which yields a much nicer fried fish than any wheat flour will do. The batter is excellent for hake, cod, scallops etc. Cut larger firm-fleshed fish filets (skinless) in to 2 x 1 inch pieces. The recipe for the batter can be halved.
You marinate the fish to flavor it, then dip it in batter, then fry and serve.
Seasoning for 2 pounds fish or scallops (marinate in this mixture for 2 hours):
1 teaspoon minced garlic
1 Tablespoon grated fresh ginger
1-2 jalapenos, minced (omit if you don't like spicy food)
1/2 teaspoon coarse salt (or 1/4 teaspoon table salt)
pepper
juice of 1/4 lemon
Alternative seasoning:
Sprinkle the fish liberally with a few teaspoons of a spice mixture of your choice, for example (the following makes a lot of extra spice mixture):
1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt
The batter:
3/4 cup corn starch
3 Tablespoons chick pea flour (store this in the freezer)
1/4 teaspoon cayenne pepper or other seasoning
1 teaspoon coarse salt (or 1/2 teaspoon table salt)
1 Tablespoon gluten free baking powder
3 Tablespoons peanut oil
2 large eggs
3 Tablespoons cold water
Mix the dry ingredients together, then add the wet ingredients and stir until smooth. Dip pieces of seasoned hake, cod or whole scallops in the batter and fry in very hot oil (2" deep) until golden brown. If you use a deep fryer, the result will be superior.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
You marinate the fish to flavor it, then dip it in batter, then fry and serve.
Seasoning for 2 pounds fish or scallops (marinate in this mixture for 2 hours):
1 teaspoon minced garlic
1 Tablespoon grated fresh ginger
1-2 jalapenos, minced (omit if you don't like spicy food)
1/2 teaspoon coarse salt (or 1/4 teaspoon table salt)
pepper
juice of 1/4 lemon
Alternative seasoning:
Sprinkle the fish liberally with a few teaspoons of a spice mixture of your choice, for example (the following makes a lot of extra spice mixture):
1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt
The batter:
3/4 cup corn starch
3 Tablespoons chick pea flour (store this in the freezer)
1/4 teaspoon cayenne pepper or other seasoning
1 teaspoon coarse salt (or 1/2 teaspoon table salt)
1 Tablespoon gluten free baking powder
3 Tablespoons peanut oil
2 large eggs
3 Tablespoons cold water
Mix the dry ingredients together, then add the wet ingredients and stir until smooth. Dip pieces of seasoned hake, cod or whole scallops in the batter and fry in very hot oil (2" deep) until golden brown. If you use a deep fryer, the result will be superior.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
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