Millet Pancakes
Beat together:
1 egg
1 1/2 c milk
3 T canola oil
Add:
2 c millet flour (purchased, ground in grain mill or coffee grinder)
1 T baking powder
Grind in a coffee grinder then add to mixture:
2 T flax seed, ground
4-5 walnuts, ground
Add to mixture:
1/2 - 1 medium overripe banana, mashed
Cook pancakes on griddle and enjoy!
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Curried Quinoa Pilaf
I got this recipe out of Great Vegetarian Cooking Under Pressure by Lorna J. Sass. It was just what I needed since I always get into a rut with only cooking Italian, Mexican and American. This recipe was pretty quick and very tasty. It is meant for a pressure cooker, but can be easily adapted to a regular pot on the stove.
Curried Quinoa Pilaf
2 t canola oil
1 t minced garlic
2 1/4 c boiling water
1 medium carrot, halved lengthwise and thinly sliced
2 1/2 t mild curry powder
2 t ground coriander seeds
1 t salt
1 1/2 c quinoa, thoroughly washed*
****
1 c cooked green peas
Pressure cooker directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, corander, salt, and quinoa.
Over high heat, bring to high pressure. Lower the heat just enough to maintain pressure and cook for 1 minute. Allow the pressure to come down naturally for 10 minutes. Quickly release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir in peas, replace (but do not lock) the lid, and cook over very low heat just until the peas are heathe through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the ocoker with a slotted spoon. Fluff up the quinoa before serving.
Pot on stove directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, coriander, salt, and quinoa.
Over high heat, bring to boil. Lower the heat to simmer, cover and cook until the grains are translucent and the germ has spiraled out from each grain. About 15 minutes.
Stir in peas, and cook over very low heat just until the peas are heated through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the cooker with a slotted spoon. Fluff up the quinoa before serving.
Note
*Be sure to wash quinoa thoroughly to remove any residual saponin--the bitter coating that acts as a natural insect repellent. Use a large, very fine meshed strainer. Set the grains in the strainer and, using your hand to stir the grains and prevent them from overflowing, gently submerge the quinoa in a large bowl of water. Continue stirring with our hand until the water becomes quite cloudy. Lift the strainer, empty the bowl, and fill it with clean water. Repeat submerging the quinoa, stirring, and changing the water utnil the water is just about clear. Drain the quinoa thoroughly.
Or, just rinse with a mesh strainer until the water runs clear.
Curried Quinoa Pilaf
2 t canola oil
1 t minced garlic
2 1/4 c boiling water
1 medium carrot, halved lengthwise and thinly sliced
2 1/2 t mild curry powder
2 t ground coriander seeds
1 t salt
1 1/2 c quinoa, thoroughly washed*
****
1 c cooked green peas
Pressure cooker directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, corander, salt, and quinoa.
Over high heat, bring to high pressure. Lower the heat just enough to maintain pressure and cook for 1 minute. Allow the pressure to come down naturally for 10 minutes. Quickly release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir in peas, replace (but do not lock) the lid, and cook over very low heat just until the peas are heathe through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the ocoker with a slotted spoon. Fluff up the quinoa before serving.
Pot on stove directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, coriander, salt, and quinoa.
Over high heat, bring to boil. Lower the heat to simmer, cover and cook until the grains are translucent and the germ has spiraled out from each grain. About 15 minutes.
Stir in peas, and cook over very low heat just until the peas are heated through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the cooker with a slotted spoon. Fluff up the quinoa before serving.
Note
*Be sure to wash quinoa thoroughly to remove any residual saponin--the bitter coating that acts as a natural insect repellent. Use a large, very fine meshed strainer. Set the grains in the strainer and, using your hand to stir the grains and prevent them from overflowing, gently submerge the quinoa in a large bowl of water. Continue stirring with our hand until the water becomes quite cloudy. Lift the strainer, empty the bowl, and fill it with clean water. Repeat submerging the quinoa, stirring, and changing the water utnil the water is just about clear. Drain the quinoa thoroughly.
Or, just rinse with a mesh strainer until the water runs clear.
Black bean burgers - Ultimate veggie burger
I have tried many times to make black bean or veggie burgers. Each time they are okay but seem to fall apart. Thus the burger waffle idea. I came across "The Ultimate Veggie Burger" recipe in the October 2010 Parents Magazine. I thought I'd give it a try. I was happily surprised that this recipe was the winner! I tore it out of the magazine so I could have it in my cookbook and wrote "* Winner!" on the top.
I don't know what made the recipe work so well to maintain their shape. Was it the ingredients, the method of letting the mixture rest once mixed, or refrigerating after being shaped? I'm not sure but they are definitely a winner at my house, plus very tasty too!
The other winner about this recipe is that there aren't a lot of uncommon ingredients. Everything in the recipe is usually what most people have in their pantry or food storage.
I doubled the recipe one time and put the second batch in the freezer with wax paper and aluminum foil. We cooked them with the George Foreman grill and had quick burgers that were healthy and tasty!
The Ultimate Veggie Burger
Ingredients
2 cups (one 14oz can) black beans, red beans, or chickpeas, drained (reserve this liquid if needed)
1 medium onion, quartered
1/2 cup rolled oats (or more, I ended up adding a lot more)
1 T chili powder
Salt to taste
Freshly ground pepper to taste
1 egg
Bean-cooking liquid, stock, or water as needed
1 T olive oil or any cooking oil
How to Make:
Step 1. Place the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed; if it seem sdry or isn't sticking together, add a little liquid a tablespoon at a time--you want a moist but not wet mixture. Let rest in the fridge for a few minutes if time allows.
Step 2. With wet hands, shape into patties; refrigerate for 15-20 minutes if your schedule permits.
Step 3. Heat a large skillet or griddle over medium high and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with the usual burger fixings.
*Can be gluten free if you purchase certain kinds of oats.
I don't know what made the recipe work so well to maintain their shape. Was it the ingredients, the method of letting the mixture rest once mixed, or refrigerating after being shaped? I'm not sure but they are definitely a winner at my house, plus very tasty too!
The other winner about this recipe is that there aren't a lot of uncommon ingredients. Everything in the recipe is usually what most people have in their pantry or food storage.
I doubled the recipe one time and put the second batch in the freezer with wax paper and aluminum foil. We cooked them with the George Foreman grill and had quick burgers that were healthy and tasty!
The Ultimate Veggie Burger
Ingredients
2 cups (one 14oz can) black beans, red beans, or chickpeas, drained (reserve this liquid if needed)
1 medium onion, quartered
1/2 cup rolled oats (or more, I ended up adding a lot more)
1 T chili powder
Salt to taste
Freshly ground pepper to taste
1 egg
Bean-cooking liquid, stock, or water as needed
1 T olive oil or any cooking oil
How to Make:
Step 1. Place the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed; if it seem sdry or isn't sticking together, add a little liquid a tablespoon at a time--you want a moist but not wet mixture. Let rest in the fridge for a few minutes if time allows.
Step 2. With wet hands, shape into patties; refrigerate for 15-20 minutes if your schedule permits.
Step 3. Heat a large skillet or griddle over medium high and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with the usual burger fixings.
*Can be gluten free if you purchase certain kinds of oats.
Ridiculously Easy Creamy Tomato Soup
I had a craving for creamy tomato soup and I came up with a great quick recipe! This is just a "theory recipe" since I did not measure, but that's what makes it ridiculously easy! :)
Creamy Tomato Soup
In a blender combine the following:
V8 original drink (or tomato juice, or x-brand vegetable juice)
cream cheese* - at least a spoonful or two
oregano - a couple shakes
basil - twice as much basil than oregano
garlic salt (or garlic powder) - to taste
onion powder or chopped dried onions - a couple shakes
Blend ingredients, then add flour to thicken and blend again. (I used rice flour.)
Transfer to a microwave safe bowl and cook for 3 minutes in the microwave.
Serve hot and enjoy! :)
* Along with the cream cheese, I also used whipping cream for the first try since I had some that needed to be used, it was a great addition! You can get creative with your "cream." Milk, tofu, cream, butter, dry milk, cheese, etc.
Creamy Tomato Soup
In a blender combine the following:
V8 original drink (or tomato juice, or x-brand vegetable juice)
cream cheese* - at least a spoonful or two
oregano - a couple shakes
basil - twice as much basil than oregano
garlic salt (or garlic powder) - to taste
onion powder or chopped dried onions - a couple shakes
Blend ingredients, then add flour to thicken and blend again. (I used rice flour.)
Transfer to a microwave safe bowl and cook for 3 minutes in the microwave.
Serve hot and enjoy! :)
* Along with the cream cheese, I also used whipping cream for the first try since I had some that needed to be used, it was a great addition! You can get creative with your "cream." Milk, tofu, cream, butter, dry milk, cheese, etc.
Spinach Quiche Pie Casserole Souffle
I don't know what to call it. I want to say Spinach Quiche but I think of "round" when I think quiche (and pie) and this was baked in a 9x13 casserole dish. At our house we don't like the word casserole and I looked up the definition of souffle and this dish doesn't quite fit the part. So, I'm going to call it crustless spinach quiche since you could bake it in two round dishes
I found this recipe for Spinach & Chicken Pie in the March 09 Family Circle magazine. I based my recipe on this but it is far from the same. I ate some delicious quiche at Café Niche a while back and have been trying to pinpoint their spices ever since. The following recipe seemed to taste almost as good.
Crustless Spinach Quiche
Ingredients
2 tablespoons butter or margarine
1 large yellow onion, chopped
1 can (15oz) white cannellini beans, drained & rinsed
About 3 cups fresh chopped spinach*
1 1/2 teaspoons salt (or less)
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
3 heaping tablespoonfuls cottage cheese
6 eggs, lightly beaten (I used medium eggs)
4 tablespoons flour (I used rice flour)
1 tablespoon fresh oregano, chopped
Directions
1. Heat oven to 375 degrees F.
2. Coat 13x9x2-inch baking pan with nonstick cooking spray.
3. Chop onions, put in casserole dish with butter, cook in microwave for 2 minutes, stirring after 1 minute. (I did this because I was lazy and didn't want to use another pan. You can saute the onions & butter in a skillet on the stove if you want to.)
4. Chop fresh spinach. (I chopped 2 batches in my food processor, on pulse.) Add spinach, beans, cottage cheese to the casserole dish.
5. Mix together eggs, flour, salt, pepper, nutmeg, red pepper flakes, fresh oregano. Pour over casserole dish and stir together to mix.
6. Bake at 375 degrees for 45 minutes, until top is browned.
* I get the big bag of fresh spinach from Costco. This is a good way to use some of it up. If you don't have fresh, you can use 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry.
I found this recipe for Spinach & Chicken Pie in the March 09 Family Circle magazine. I based my recipe on this but it is far from the same. I ate some delicious quiche at Café Niche a while back and have been trying to pinpoint their spices ever since. The following recipe seemed to taste almost as good.
Crustless Spinach Quiche
Ingredients
2 tablespoons butter or margarine
1 large yellow onion, chopped
1 can (15oz) white cannellini beans, drained & rinsed
About 3 cups fresh chopped spinach*
1 1/2 teaspoons salt (or less)
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
3 heaping tablespoonfuls cottage cheese
6 eggs, lightly beaten (I used medium eggs)
4 tablespoons flour (I used rice flour)
1 tablespoon fresh oregano, chopped
Directions
1. Heat oven to 375 degrees F.
2. Coat 13x9x2-inch baking pan with nonstick cooking spray.
3. Chop onions, put in casserole dish with butter, cook in microwave for 2 minutes, stirring after 1 minute. (I did this because I was lazy and didn't want to use another pan. You can saute the onions & butter in a skillet on the stove if you want to.)
4. Chop fresh spinach. (I chopped 2 batches in my food processor, on pulse.) Add spinach, beans, cottage cheese to the casserole dish.
5. Mix together eggs, flour, salt, pepper, nutmeg, red pepper flakes, fresh oregano. Pour over casserole dish and stir together to mix.
6. Bake at 375 degrees for 45 minutes, until top is browned.
* I get the big bag of fresh spinach from Costco. This is a good way to use some of it up. If you don't have fresh, you can use 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry.
Fiesta Chicken with Rice and Beans
I found this recipe in the Albertson's ad. It came from allrecipes.com.
Fiesta Chicken with Rice and Beans
Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."
Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)
Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.
ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.
Fiesta Chicken with Rice and Beans
Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."
Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)
Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.
ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.
Cream of Chicken soup substitute
I have a grain mill and I grind white beans to make a flour. If you don't have a grain mill, get a cheap coffee grinder and it will do an okay job of making the flour.
I got this recipe from Country Beans by Rita Bingham.
Cream of Chicken soup substitute
1 3/4 cup water
5 TBL White Bean Flour
4 tsp chicken bouillon or soup base (find some without MSG)
Bring water and base to a boil. Reduce heat or lower heat and whisk in bean flour. Mixture will thicken within 1 minute. Cook on medium heat for 2 more minutes.
This mixture can be refrigerated up to 1 week, and used in place of canned soup. Up to 1/4 cup chicken chunks can be added if desired.
*********
The USU Extension division also has a recipe to use for a cream soup mix. I haven't used it but I'll include it since some people might not have white bean flour for the other recipe.
Homemade "Cream" Soup Mix
2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken or beef bouillon (find some without MSG)
2 T dried onion flakes
1 t basil leaves
1 t thyme leaves
1/2 t pepper
Combine all ingredients, mixing well. Store in air-tight container until ready to use. Makes enough to replace 9 cans of creamed soup.
Cream of Chicken Soup: Combine 1/3 cup of cream soup mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Substitute for 1 can of soup for casserole recipes.
From USU Extension
I got this recipe from Country Beans by Rita Bingham.
Cream of Chicken soup substitute
1 3/4 cup water
5 TBL White Bean Flour
4 tsp chicken bouillon or soup base (find some without MSG)
Bring water and base to a boil. Reduce heat or lower heat and whisk in bean flour. Mixture will thicken within 1 minute. Cook on medium heat for 2 more minutes.
This mixture can be refrigerated up to 1 week, and used in place of canned soup. Up to 1/4 cup chicken chunks can be added if desired.
*********
The USU Extension division also has a recipe to use for a cream soup mix. I haven't used it but I'll include it since some people might not have white bean flour for the other recipe.
Homemade "Cream" Soup Mix
2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken or beef bouillon (find some without MSG)
2 T dried onion flakes
1 t basil leaves
1 t thyme leaves
1/2 t pepper
Combine all ingredients, mixing well. Store in air-tight container until ready to use. Makes enough to replace 9 cans of creamed soup.
Cream of Chicken Soup: Combine 1/3 cup of cream soup mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Substitute for 1 can of soup for casserole recipes.
From USU Extension
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