Sample Recipes
Slow-Cooker Tex Mex Chicken Marilyn's Carrot Cake
Cherry Rosemary Seed Crackers Warm Mushroom Dip
Slow-Cooker Tex Mex Chicken top
1 lb (450 g) boneless skinless chicken breasts
Cut into 1-inch-wide strips
2 tbsp (1/2 of 35 g package) GF taco seasoning mix
2 tbsp flour (your GF favorite)
1 green pepper, cut into 1 inch wide strips
1 red pepper, cut into 1 inch wide strips
1 cup frozen corn
1 ½ cups chunky salsa
1 cup Tex Mex shredded cheese
Method
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Marilyn's Carrot Cake top
I'm not sure where I found this recipe; it could have been sent to me or I found it searching for recipes on the computer. I have added/changed some ingredients to the original recipe and now the cake is very popular with my family and friends, even the non-Celiacs!
The Cake:
(1)
3/4 cup brown rice flour
2 tbsp potato flour 2 tbsp other flour
1/2 tsp baking soda (arrowroot, tapioca, or cornstarch)
2 tsp cinnamon
1/2 tsp salt
1/2 tsp xanthan gum
(2)
1/2 cup vegetable oil
1 cup sugar
2 eggs
(3)
1 1/2 cups grated carrots
1/2 cup walnuts
14 ounce can crushed pineapple well drained
The Icing, Cream Cheese Icing of course!:
1/2 pkg cream cheese (125 gr)
1 cup icing sugar 1/2 tsp vanilla
Method:
Mix together (1) in a large bowl, be sure it is well mixed so potato flour doesn't lump when wet .
Mix together (2)in mixer at high speed in the order they appear.
Pour oil mixture into dry ingredients and mix by hand.
Add (3) to the mixture and continue to blend ingredients together.
Grease a 8x8 inch pan.
Bake at 325 degrees for 45 min .
I leave the batter for 1/2 hr before putting in oven.
It's done if it starts to pull away from the edges of the pan.
For the icing, cream ingredients together till well blended and spread over cooled cake.
by Marilyn Koll
Carrot cake is a confectionery conundrum: it seems you either love it, or you hate it. But either way, there's no denying the appeal of this rich dessert throughout history. Food historians tell us that the origins of carrot cake were likely a type of carrot pudding enjoyed during medieval times. Later, during the Middle Ages, sweetening agents were hard to come by in Britain and quite expensive, so as a result, carrots were often used in place of sweeteners. Interestingly, despite being such a longstanding mainstay in Europe, American cookbooks didn't start listing carrot cake recipes until the early 1900s. And, it was actually in the 1960s before carrot cake began becoming a more common cake in the US, soon becoming the dessert of choice at summer family reunions, and picnics.
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Cherry Rosemary Seed Crackers top
Ingredients:
2 cups (500 ml) GF Flour Mix
1 tsp xanthan gum
2 Tbsp. (30 ml) flax seeds
2 Tbsp. (30 ml) sesame seeds
2 Tbsp. (30 ml) millet
1 cup (250 ml) pumpkin seeds
1/2 cup (125 ml) sunflower seeds
1 tsp. (5 ml) salt
2 tsp. (10 ml) crushed dried rosemary
1/4 cup (60 ml) brown sugar
2 tsp. (10 ml) baking soda
1 cup (250 ml) dried cherries
1 ¾ cups and 2 Tbsp (500 ml) soured milk
1 egg white
1/4 cup (60 ml) molasses
Method:
Mix dry ingredients in a medium bowl.
Stir the milk, egg white and molasses together.
Pour the wet stuff on the dry stuff and stir it up.
Turn into two very small greased loaf pans.
Bake at 350 F for 50-60 minutes.
Cool slightly, remove from pans and cool almost to room temperature on rack.
Wrap cooled loaves in waxed paper or foil, or else place in a sealed container, and refrigerate overnight.
Unwrap the next morning and preheat oven to 250 F.
Slice the loaves as thinly as you can manage using a bread knife.
Lay the slices on a cookie sheet and sprinkle with additional salt to taste.
Bake/dry at 250F until crisp (about 85 minutes, depending on how thick your slices are).
Store in sealed containers in a cool dry place for up to 3 weeks.
by Veronica Lanz
Did You Know?
Rosemary (Rosmarinus officinalis) is a well-known culinary herb. However, you may not be aware that rosemary extract has a long history of medicinal uses too. It has been used to treat a wide range of ailments, including stomach upsets, digestive disorders and headaches.
Two of the most important ingredients in rosemary, which are thought to be largely responsible for many therapeutic actions, are caffeic acid and rosemarinic acid - both are potent antioxidant and anti-inflammatory agents. These two natural acids are effective at reducing inflammation which may contribute to asthma, liver disease and heart disease.
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Warm Mushroom Dip top
Ingredients:
2 Tbsp butter (not margarine)
1/4 onion, finely chopped
1 clove garlic, minced
3 cups fresh white mushrooms, Chopped
3/4 cup fresh white mushrooms, Sliced
8oz cream cheese, softened, cut into 8 pieces
1/2 tsp seasoned salt
1/2 tsp dill weed (more if you use fresh)
1/2 tsp pepper
1 1/2 cups Monterey Jack cheese, grated
(2 cups if you like it cheesey!)
1/2 cup mayonnaise
(use real mayo, not salad dressing)
Method:
Melt butter in large fry pan. Add onion, garlic and 3 cups chopped mushrooms.
Cook for about 10 minutes until liquid is evaporated and mushrooms are golden brown. Remove from heat. Add cream cheese blocks, stir until all is melted and blended.
Add Monterey Jack and mayonnaise to the pan mixture. Mix until well blended.
Spread dip in an ungreased 9" shallow, ovenproof dish.
Sauté the 3/4 cups sliced mushrooms in a bit of butter and sprinkle over the top of the dip.
Cover with foil and bake at 350º for 30minutes until heated through.
Sprinkle with chives as garnish.
Submitted by Susan Ney
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More recipes will be included in each addition of our Celiac News Newsletter……
Slow-Cooker Tex Mex Chicken Marilyn's Carrot Cake
Cherry Rosemary Seed Crackers Warm Mushroom Dip
Slow-Cooker Tex Mex Chicken top
1 lb (450 g) boneless skinless chicken breasts
Cut into 1-inch-wide strips
2 tbsp (1/2 of 35 g package) GF taco seasoning mix
2 tbsp flour (your GF favorite)
1 green pepper, cut into 1 inch wide strips
1 red pepper, cut into 1 inch wide strips
1 cup frozen corn
1 ½ cups chunky salsa
1 cup Tex Mex shredded cheese
Method
- Toss the chicken, seasoning and flour into a slow cooker.
- Stir in all the remaining ingredients except the shredded cheese.
- Cover with lid. Cook on low for 6-8 hours ( or on high for 3-4 hours)
- Serve wrapped in rice tortillas or on top of shredded salad for a "greener" alternative.
- Prep time: 15 min
- Total time: 6 hr 15 min
- If you have any leftovers, cool, then refrigerate up to 3 days.
- To reheat, cook in skillet on medium heat until heated through, stirring occasionally.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Marilyn's Carrot Cake top
I'm not sure where I found this recipe; it could have been sent to me or I found it searching for recipes on the computer. I have added/changed some ingredients to the original recipe and now the cake is very popular with my family and friends, even the non-Celiacs!
The Cake:
(1)
3/4 cup brown rice flour
2 tbsp potato flour 2 tbsp other flour
1/2 tsp baking soda (arrowroot, tapioca, or cornstarch)
2 tsp cinnamon
1/2 tsp salt
1/2 tsp xanthan gum
(2)
1/2 cup vegetable oil
1 cup sugar
2 eggs
(3)
1 1/2 cups grated carrots
1/2 cup walnuts
14 ounce can crushed pineapple well drained
The Icing, Cream Cheese Icing of course!:
1/2 pkg cream cheese (125 gr)
1 cup icing sugar 1/2 tsp vanilla
Method:
Mix together (1) in a large bowl, be sure it is well mixed so potato flour doesn't lump when wet .
Mix together (2)in mixer at high speed in the order they appear.
Pour oil mixture into dry ingredients and mix by hand.
Add (3) to the mixture and continue to blend ingredients together.
Grease a 8x8 inch pan.
Bake at 325 degrees for 45 min .
I leave the batter for 1/2 hr before putting in oven.
It's done if it starts to pull away from the edges of the pan.
For the icing, cream ingredients together till well blended and spread over cooled cake.
by Marilyn Koll
Carrot cake is a confectionery conundrum: it seems you either love it, or you hate it. But either way, there's no denying the appeal of this rich dessert throughout history. Food historians tell us that the origins of carrot cake were likely a type of carrot pudding enjoyed during medieval times. Later, during the Middle Ages, sweetening agents were hard to come by in Britain and quite expensive, so as a result, carrots were often used in place of sweeteners. Interestingly, despite being such a longstanding mainstay in Europe, American cookbooks didn't start listing carrot cake recipes until the early 1900s. And, it was actually in the 1960s before carrot cake began becoming a more common cake in the US, soon becoming the dessert of choice at summer family reunions, and picnics.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cherry Rosemary Seed Crackers top
Ingredients:
2 cups (500 ml) GF Flour Mix
1 tsp xanthan gum
2 Tbsp. (30 ml) flax seeds
2 Tbsp. (30 ml) sesame seeds
2 Tbsp. (30 ml) millet
1 cup (250 ml) pumpkin seeds
1/2 cup (125 ml) sunflower seeds
1 tsp. (5 ml) salt
2 tsp. (10 ml) crushed dried rosemary
1/4 cup (60 ml) brown sugar
2 tsp. (10 ml) baking soda
1 cup (250 ml) dried cherries
1 ¾ cups and 2 Tbsp (500 ml) soured milk
1 egg white
1/4 cup (60 ml) molasses
Method:
Mix dry ingredients in a medium bowl.
Stir the milk, egg white and molasses together.
Pour the wet stuff on the dry stuff and stir it up.
Turn into two very small greased loaf pans.
Bake at 350 F for 50-60 minutes.
Cool slightly, remove from pans and cool almost to room temperature on rack.
Wrap cooled loaves in waxed paper or foil, or else place in a sealed container, and refrigerate overnight.
Unwrap the next morning and preheat oven to 250 F.
Slice the loaves as thinly as you can manage using a bread knife.
Lay the slices on a cookie sheet and sprinkle with additional salt to taste.
Bake/dry at 250F until crisp (about 85 minutes, depending on how thick your slices are).
Store in sealed containers in a cool dry place for up to 3 weeks.
by Veronica Lanz
Did You Know?
Rosemary (Rosmarinus officinalis) is a well-known culinary herb. However, you may not be aware that rosemary extract has a long history of medicinal uses too. It has been used to treat a wide range of ailments, including stomach upsets, digestive disorders and headaches.
Two of the most important ingredients in rosemary, which are thought to be largely responsible for many therapeutic actions, are caffeic acid and rosemarinic acid - both are potent antioxidant and anti-inflammatory agents. These two natural acids are effective at reducing inflammation which may contribute to asthma, liver disease and heart disease.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Warm Mushroom Dip top
Ingredients:
2 Tbsp butter (not margarine)
1/4 onion, finely chopped
1 clove garlic, minced
3 cups fresh white mushrooms, Chopped
3/4 cup fresh white mushrooms, Sliced
8oz cream cheese, softened, cut into 8 pieces
1/2 tsp seasoned salt
1/2 tsp dill weed (more if you use fresh)
1/2 tsp pepper
1 1/2 cups Monterey Jack cheese, grated
(2 cups if you like it cheesey!)
1/2 cup mayonnaise
(use real mayo, not salad dressing)
Method:
Melt butter in large fry pan. Add onion, garlic and 3 cups chopped mushrooms.
Cook for about 10 minutes until liquid is evaporated and mushrooms are golden brown. Remove from heat. Add cream cheese blocks, stir until all is melted and blended.
Add Monterey Jack and mayonnaise to the pan mixture. Mix until well blended.
Spread dip in an ungreased 9" shallow, ovenproof dish.
Sauté the 3/4 cups sliced mushrooms in a bit of butter and sprinkle over the top of the dip.
Cover with foil and bake at 350º for 30minutes until heated through.
Sprinkle with chives as garnish.
Submitted by Susan Ney
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
More recipes will be included in each addition of our Celiac News Newsletter……
info@vancouverceliac.ca or at 604-736-2229. Phone only takes messages.