We made these on St. Patrick's Day when Ed & Robin lived with us. What a great memory!
1 cup mashed potatoes
1 1/4 cups grated potato (sqeezed dry in towel)
3/4 cup rice flour
1 tsp baking soda
1/2 tsp salt
2 tsp lemon juice + enough rice milk to make 1/2 cup
* Preheat griddle over medium heat.
* Dissolve the lemon juice in the rice milk to make a buttermilk substitute
* Combine flour, soda and salt.
* Mix potatoes together then add dry ingredients.
* Pour a bit of olive oil onto the griddle.
* Add milk to potato mixture.
* Pour 3 Tbls onto griddle and smooth out to make very flat.
* Turn over and cook second side.
* Remove to paper towel.
Serve rolled and stuffed with Irish fillings for a very tasty meal.
Friday, September 28, 2007
Thursday, September 27, 2007
Moist Cornbread
This cornbread is very moist. I use Old Time cornmeal which is finely ground and soft.
2 cups cornmeal
1/2 cup apple juice concentrate
1 cup rice milk
2 large eggs
1/2 tsp salt
1/2 tsp Gluten-Free Vanilla
2 Tbls Olive Oil
1 Tbls Baking Powder
* Preheat oven to 350 F.
* Grease 8x8 or 9x9 square glass baking pan.
* Combine dry ingredients in one bowl.
* Combine wet ingredients in separate bowl.
* Slowly add dry to wet. Stir only until combined. Mixture should be a bit lumpy.
* Pour into prepared baking dish.
* Bake 20 minutes at 350.
* Turn oven up to 400. Bake another 7 - 10 minutes.
* Remove from oven; allow to cool slightly.
* Using plastic knife, cut into 12 pieces.
* Serve warm.
2 cups cornmeal
1/2 cup apple juice concentrate
1 cup rice milk
2 large eggs
1/2 tsp salt
1/2 tsp Gluten-Free Vanilla
2 Tbls Olive Oil
1 Tbls Baking Powder
* Preheat oven to 350 F.
* Grease 8x8 or 9x9 square glass baking pan.
* Combine dry ingredients in one bowl.
* Combine wet ingredients in separate bowl.
* Slowly add dry to wet. Stir only until combined. Mixture should be a bit lumpy.
* Pour into prepared baking dish.
* Bake 20 minutes at 350.
* Turn oven up to 400. Bake another 7 - 10 minutes.
* Remove from oven; allow to cool slightly.
* Using plastic knife, cut into 12 pieces.
* Serve warm.
Hearty Chili
This recipe serves 6-8 when paired with brown rice or cornbread (see separate entry).
Migraine-Friendly Base:
2 cups dry Kidney Beans
2 cups dry Black Beans
1 29 oz can Cento Crushed Tomatoes
1 16 oz bag frozen Sweet Corn
1 Tbls dried Oregano
2 Tbls Cumin
1 1/2 tsp Chili Pepper-not powder (some migraine sufferers may need to omit this ingredient)
1 1/2 tsp Sea Salt
1/2 tsp Black Pepper
* Place both bags of beans in a large stock pot. Cover with 3-4 inches of water and soak 8 hours or overnight.
Migraine-Friendly Base:
2 cups dry Kidney Beans
2 cups dry Black Beans
1 29 oz can Cento Crushed Tomatoes
1 16 oz bag frozen Sweet Corn
1 Tbls dried Oregano
2 Tbls Cumin
1 1/2 tsp Chili Pepper-not powder (some migraine sufferers may need to omit this ingredient)
1 1/2 tsp Sea Salt
1/2 tsp Black Pepper
* Place both bags of beans in a large stock pot. Cover with 3-4 inches of water and soak 8 hours or overnight.
* Drain soaking water.
* Add fresh water to beans in pot, covering with another 4 inches of water. Place on stove and bring to a boil. Reduce heat to medium low. Skim froth from the top of the pot then simmer for at least one hour. [Do NOT salt until beans are fully cooked as salt creates tough beans prior to complete cooking.]
*Beans are done when they are soft to bite. Remove from heat. Add 1 to 2 Tbls sea salt and stir thoroughly.
* Drain liquid, but retain for later use. Keep beans in the pot.
* Add all remaining ingredients, adding some cooking liquid from beans if necessary.
* Cook until heated through.
* Adjust seasoning to taste and serve hot.
For non-migraine, gluten-free chili, add the following to the migraine-friendly base:
4 Trader Joe's Chicken Sausages (2 Sun-Dried Tomato; 2 Roasted Garlic)
1/2 large onion, chopped
2 tsp chopped garlic
4 oz chopped mushrooms
2 Tbls Olive Oil
1/2 tsp Sea Salt
1 Tbls Chili Powder
* Chop onion, mushrooms and sausages each into 1/2 inch chunks
* Place olive oil and onions in large skillet.
* Turn on heat to medium high.
* Saute onions until they begin to soften.
* Add mushrooms and sprinkle with salt.
* After 4 minutes, add sausages.
* Cook together until sausages are heated through.
* Turn off heat; add garlic.
* Add all to above base.
* Serve hot with salsa, sour cream and cheese.
* Add all remaining ingredients, adding some cooking liquid from beans if necessary.
* Cook until heated through.
* Adjust seasoning to taste and serve hot.
For non-migraine, gluten-free chili, add the following to the migraine-friendly base:
4 Trader Joe's Chicken Sausages (2 Sun-Dried Tomato; 2 Roasted Garlic)
1/2 large onion, chopped
2 tsp chopped garlic
4 oz chopped mushrooms
2 Tbls Olive Oil
1/2 tsp Sea Salt
1 Tbls Chili Powder
* Chop onion, mushrooms and sausages each into 1/2 inch chunks
* Place olive oil and onions in large skillet.
* Turn on heat to medium high.
* Saute onions until they begin to soften.
* Add mushrooms and sprinkle with salt.
* After 4 minutes, add sausages.
* Cook together until sausages are heated through.
* Turn off heat; add garlic.
* Add all to above base.
* Serve hot with salsa, sour cream and cheese.
Oven-Fried Tilapia
4 Tilapia Filets (total weight approx 1 lb)
2/3 cups Rice Milk
1 large Egg
1 cup Cornmeal
1 Tbls Italian Seasoning
1/2 tsp Garlic Pwdr (optional for migraine friendly)
1 tsp Celery Salt
1/4 tsp Black Pepper
1/8 tsp Baking Soda
1/2 cup chopped Pine Nuts (optional for migraine friendly)
* Preheat oven to 425F.
* Place 1/2 cup olive oil on large, 1-inch rimmed baking sheet
* Mix together milk & egg.
* In separate dish, mix together cornmeal plus seasonings and pine nuts
* Dredge fish in liquid then in dry ingredients.
* Be sure each filet is completely covered in cornmeal mixture.
* Place filets on baking sheet.
* Tilt baking dish to allow oil to evenly distribute over sheet, then place in hot oven.
* Bake for 4 minutes, flip fish, bake another 4-5 minutes.
* When internal temp of largest portion of fish reads 145 - 150, remove from oven.
* Serve immediately with sweet potatoes and steamed or roasted vegetables or sauteed spinach.
If there is any breading left over, try mixing enough left-over liquid into the cornmeal/seasoning mixture plus up to an 1/8 tsp of baking soda to make pancake consistency. Fry mixture like pancakes on hot skillet in butter or olive oil. Serve hot alongside fish.
2/3 cups Rice Milk
1 large Egg
1 cup Cornmeal
1 Tbls Italian Seasoning
1/2 tsp Garlic Pwdr (optional for migraine friendly)
1 tsp Celery Salt
1/4 tsp Black Pepper
1/8 tsp Baking Soda
1/2 cup chopped Pine Nuts (optional for migraine friendly)
* Preheat oven to 425F.
* Place 1/2 cup olive oil on large, 1-inch rimmed baking sheet
* Mix together milk & egg.
* In separate dish, mix together cornmeal plus seasonings and pine nuts
* Dredge fish in liquid then in dry ingredients.
* Be sure each filet is completely covered in cornmeal mixture.
* Place filets on baking sheet.
* Tilt baking dish to allow oil to evenly distribute over sheet, then place in hot oven.
* Bake for 4 minutes, flip fish, bake another 4-5 minutes.
* When internal temp of largest portion of fish reads 145 - 150, remove from oven.
* Serve immediately with sweet potatoes and steamed or roasted vegetables or sauteed spinach.
If there is any breading left over, try mixing enough left-over liquid into the cornmeal/seasoning mixture plus up to an 1/8 tsp of baking soda to make pancake consistency. Fry mixture like pancakes on hot skillet in butter or olive oil. Serve hot alongside fish.
Tuesday, September 25, 2007
Ground Beef Stroganoff
1 lb Brown Rice spiral pasta
3 Tbls butter
1 large onion, chopped
8 - 12 oz sliced mushrooms
1/2 tsp sea salt
1 tsp dried marjoram
1 1/2 tsp chopped garlic
1/2 tsp black pepper
1 lb ground beef
1 1/4 cup white or red wine (anything you like to drink)
Reserved cooking liquid from rice pasta
* Salt large pot (5 cups) of water and bring to boil.
* Add pasta and cook until al dente.
* Drain, reserving all cooking liquid for use in stroganoff.
* Over medium high heat, saute chopped onion in butter until transluscent.
* Add mushrooms. Saute for 2 minutes then sprinkle with salt and marjoram. Cook until mushrooms begin to glisten.
* Reduce heat to medium. Add garlic and black pepper, saute to blend flavors.
* Remove mixture from pan.
* Return pan to medium high heat.
* Add ground beef and cook thoroughly.
* Add onion/mushroom mixture then 1/2 cup wine.
* Cover and allow to simmer until liquid is reduced.
* Remove lid and add remaining wine and cooking liquid from pasta 1/2 cupful at a time until desired "sauciness" is reached.
* Combine pasta with sauce.
* Serve with sauteed spinach and remaining wine.
3 Tbls butter
1 large onion, chopped
8 - 12 oz sliced mushrooms
1/2 tsp sea salt
1 tsp dried marjoram
1 1/2 tsp chopped garlic
1/2 tsp black pepper
1 lb ground beef
1 1/4 cup white or red wine (anything you like to drink)
Reserved cooking liquid from rice pasta
* Salt large pot (5 cups) of water and bring to boil.
* Add pasta and cook until al dente.
* Drain, reserving all cooking liquid for use in stroganoff.
* Over medium high heat, saute chopped onion in butter until transluscent.
* Add mushrooms. Saute for 2 minutes then sprinkle with salt and marjoram. Cook until mushrooms begin to glisten.
* Reduce heat to medium. Add garlic and black pepper, saute to blend flavors.
* Remove mixture from pan.
* Return pan to medium high heat.
* Add ground beef and cook thoroughly.
* Add onion/mushroom mixture then 1/2 cup wine.
* Cover and allow to simmer until liquid is reduced.
* Remove lid and add remaining wine and cooking liquid from pasta 1/2 cupful at a time until desired "sauciness" is reached.
* Combine pasta with sauce.
* Serve with sauteed spinach and remaining wine.
Meatloaf
Not only is this meatloaf migraine-friendly, it can also be served to babies under age one who are eating table food.
1 1/2 lbs ground beef
1 cup rolled oats
2 egg yolks
4 oz Gerber Stage 2 Garden Vegetables (baby food)
4 oz Stage 2 Green Beans (baby food)
1/2 cup chopped tomatoes
1 Tbls Italian Seasoning
1 tsp Oregano
1 tsp Sea Salt
1/2 tsp Black Pepper
1 cup chopped tomatoes, seasoned with 1 tsp Italian Seasoning and 1/4 tsp salt
Preheat oven to 400 F.
Mix all ingredients (except last cup of seasoned tomatoes) together and place in glass bread baking pan. Bake for 10 minutes then reduce oven to 350 F. Bake another 35-40 minutes, until internal temp reaches 150 F. Pour seasoned tomatoes over and bake 10 minutes more (until internal temp reaches 160 F.
Substitutions:
* Baby food vegetables can be replaced with one cup of shredded zucchini
* If not serving to babies under one, egg yolks can be replaced by one egg.
1 1/2 lbs ground beef
1 cup rolled oats
2 egg yolks
4 oz Gerber Stage 2 Garden Vegetables (baby food)
4 oz Stage 2 Green Beans (baby food)
1/2 cup chopped tomatoes
1 Tbls Italian Seasoning
1 tsp Oregano
1 tsp Sea Salt
1/2 tsp Black Pepper
1 cup chopped tomatoes, seasoned with 1 tsp Italian Seasoning and 1/4 tsp salt
Preheat oven to 400 F.
Mix all ingredients (except last cup of seasoned tomatoes) together and place in glass bread baking pan. Bake for 10 minutes then reduce oven to 350 F. Bake another 35-40 minutes, until internal temp reaches 150 F. Pour seasoned tomatoes over and bake 10 minutes more (until internal temp reaches 160 F.
Substitutions:
* Baby food vegetables can be replaced with one cup of shredded zucchini
* If not serving to babies under one, egg yolks can be replaced by one egg.
Wednesday, September 19, 2007
Baked Rice
This recipe is great for serving with curry sauces. You can make plain baked rice simply by removing the vegetables. Liquid-to-rice ratio remains the same as do the baking time and temp.
2 cups long grain brown rice
1 cup wild rice
2 cups frozen, chopped cauliflower
1 cup chopped fresh tomatoes
2-3 shredded carrots
1/2 - 3/4 cup chopped bell pepper (any color)
2 cups chicken stock
4 cups water
* Preheat oven to 350 F.
* Combine all ingredients in deep 9x13 baking dish.
* Cover tightly with foil.
* Bake 90 minutes.
2 cups long grain brown rice
1 cup wild rice
2 cups frozen, chopped cauliflower
1 cup chopped fresh tomatoes
2-3 shredded carrots
1/2 - 3/4 cup chopped bell pepper (any color)
2 cups chicken stock
4 cups water
* Preheat oven to 350 F.
* Combine all ingredients in deep 9x13 baking dish.
* Cover tightly with foil.
* Bake 90 minutes.
Thai Green Curry Shrimp
The green curry simmer sauce is not gluten free or migraine friendly. But I'm told it tasted really good! Serve over GF/MF baked rice (see separate recipe).
15 frozen, raw shrimp per person
2 Tbsp canola oil
1 12 oz jar Trader Joe's Thai Green Curry simmer sauce
* Thaw shrimp, peel, remove tail
* Preheat oil in saute pan over medium heat.
* Saute shrimp just until pink.
* Add simmer sauce and bring to boil. Cover and remove from heat.
* Serve shrimp & sauce over steaming rice.
15 frozen, raw shrimp per person
2 Tbsp canola oil
1 12 oz jar Trader Joe's Thai Green Curry simmer sauce
* Thaw shrimp, peel, remove tail
* Preheat oil in saute pan over medium heat.
* Saute shrimp just until pink.
* Add simmer sauce and bring to boil. Cover and remove from heat.
* Serve shrimp & sauce over steaming rice.
Mexican Bean Soup
4 cups dry kidney beans
4 cups dry black beans
2 quarts chicken stock
12 oz. frozen corn
15 oz crushed tomatoes
Juice of 1/2 a lemon
2 Tbs cumin
2 Tbs cilantro
1/2 tsp black pepper
1 tsp sea salt
Soak and cook beans according to bag instructions. It is fine to combine the beans for soaking and cooking.
When beans are fully cooked, drain, but retain some liquid for soup, if necessary. Return beans to the pan. Add all remaining ingredients, stir well, and adjust seasoning to taste.
4 cups dry black beans
2 quarts chicken stock
12 oz. frozen corn
15 oz crushed tomatoes
Juice of 1/2 a lemon
2 Tbs cumin
2 Tbs cilantro
1/2 tsp black pepper
1 tsp sea salt
Soak and cook beans according to bag instructions. It is fine to combine the beans for soaking and cooking.
When beans are fully cooked, drain, but retain some liquid for soup, if necessary. Return beans to the pan. Add all remaining ingredients, stir well, and adjust seasoning to taste.
Bring to boil.
Serve hot with tortilla chips, salsa, sour cream, shredded cheddar/monterey jack and guacamole.
Migraine Friendly - may need to remove lemon juice.
Migraine Friendly - may need to remove lemon juice.
Cuban Mojito with Roasted Vegetables & Quinoa
4-6 Boneless, skinless frozen chicken breasts
1 12 oz jar Trader Joe's Cuban Mojito simmer sauce
4 Zucchini
2 Summer Squash
2 medium Bell Peppers (Red/Yellow/Orange)
24 oz. can Black Beans
2 cups Quinoa
2 cups Chicken Broth
2 cups Hot Water
* Place chicken breasts in large skillet and pour 1/2 jar of simmer sauce over them. Be sure each chicken breast is smothered in sauce. Cover and marinate for 1 hour - if frozen, leave on stove; if fresh, marinate in refrigerator.
* Chop vegetables into 2 inch chunks. Toss with 1 - 2 Tbsp olive oil. Arrange in single layer on baking sheet. Sprinkle with salt & pepper, oregano.
* After chicken has marinated one hour, turn on stove to mdeium. When internal temp of chicken reaches 150, remove lid and add remaning sauce. Cook until chicken reaches 160F.
* Combine quinoa with chicken broth & water. Bring to boil over high heat. Reduce heat to low, cover. Cook for 15 minutes until water is absorbed and "germ" has burst.
* Warm black beans in pot on stove or in microwave.
* Broil vegetables on 2nd oven shelf on high for 4 - 5 minutes (watch carefully and turn sooner if necessary). Turn vegetables over and broil second side same length of time.
* To serve: Spoon quinoa onto plate. Top quinoa with chicken and sauce. Serve black beans and vegetables on the side.
1 12 oz jar Trader Joe's Cuban Mojito simmer sauce
4 Zucchini
2 Summer Squash
2 medium Bell Peppers (Red/Yellow/Orange)
24 oz. can Black Beans
2 cups Quinoa
2 cups Chicken Broth
2 cups Hot Water
* Place chicken breasts in large skillet and pour 1/2 jar of simmer sauce over them. Be sure each chicken breast is smothered in sauce. Cover and marinate for 1 hour - if frozen, leave on stove; if fresh, marinate in refrigerator.
* Chop vegetables into 2 inch chunks. Toss with 1 - 2 Tbsp olive oil. Arrange in single layer on baking sheet. Sprinkle with salt & pepper, oregano.
* After chicken has marinated one hour, turn on stove to mdeium. When internal temp of chicken reaches 150, remove lid and add remaning sauce. Cook until chicken reaches 160F.
* Combine quinoa with chicken broth & water. Bring to boil over high heat. Reduce heat to low, cover. Cook for 15 minutes until water is absorbed and "germ" has burst.
* Warm black beans in pot on stove or in microwave.
* Broil vegetables on 2nd oven shelf on high for 4 - 5 minutes (watch carefully and turn sooner if necessary). Turn vegetables over and broil second side same length of time.
* To serve: Spoon quinoa onto plate. Top quinoa with chicken and sauce. Serve black beans and vegetables on the side.
Light & Easy Pasta Toss
4 boneless skinless chicken breasts
1 1/2 lbs Brown Rice Fusili Pasta
6 medium tomatoes
8 oz. frozen Artichoke Hearts (without citric acid)
1 onion (optional for migraine sufferers)
2 tsp garlic (optional for migraine sufferers)
2 tsp Oregano (or more, to taste)
* Remove artichoke hearts from freezer and allow to reach room temperature. May rinse under cold water to speed process. Then chop into bite-sized pieces.
* Chop tomatoes. Add 1 tbsp salt and the oregano. Toss. Allow tomatoes to juice while cooking chicken and pasta.
* Poach chicken breasts in salted water. When internal temp. reaches 160, remove chicken from water and allow to cool slightly. Then shred.
* If using onion & garlic, chop onion. Place 1 Tbsp olive oil in skillet. Add garlic and onion then turn on burner to medium heat. Saute, stirring constantly. When garlic begins to slightly turn brown, add shredded chicken and toss to combine flavors.
* In a separate large pot, add 1 Tbsp salt to 6 cups water and bring to boil. Add pasta and cook al dente, according to package directions.
* When pasta has finished cooking, drain well. Toss chicken (and garlic/onions), tomatoes and artichoke hearts together. Serve immediately with parmesan cheese (for non-migraine sufferers).
1 1/2 lbs Brown Rice Fusili Pasta
6 medium tomatoes
8 oz. frozen Artichoke Hearts (without citric acid)
1 onion (optional for migraine sufferers)
2 tsp garlic (optional for migraine sufferers)
2 tsp Oregano (or more, to taste)
* Remove artichoke hearts from freezer and allow to reach room temperature. May rinse under cold water to speed process. Then chop into bite-sized pieces.
* Chop tomatoes. Add 1 tbsp salt and the oregano. Toss. Allow tomatoes to juice while cooking chicken and pasta.
* Poach chicken breasts in salted water. When internal temp. reaches 160, remove chicken from water and allow to cool slightly. Then shred.
* If using onion & garlic, chop onion. Place 1 Tbsp olive oil in skillet. Add garlic and onion then turn on burner to medium heat. Saute, stirring constantly. When garlic begins to slightly turn brown, add shredded chicken and toss to combine flavors.
* In a separate large pot, add 1 Tbsp salt to 6 cups water and bring to boil. Add pasta and cook al dente, according to package directions.
* When pasta has finished cooking, drain well. Toss chicken (and garlic/onions), tomatoes and artichoke hearts together. Serve immediately with parmesan cheese (for non-migraine sufferers).
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