Adapted from a recipe in Company’s Coming “Beef”
1.5 lb. lean ground beef
2 1/2 c. medium salsa (I used Pace brand)
1 c. GF flour
3/4 c. cornmeal
1 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. grated Parmesan cheese
1 large egg
1 c. buttermilk or soured milk (sour by adding 1 T. vinegar or lemon juice and stir)
1/4 c. oil
Brown ground beef in skillet. Add salsa, reduce heat to low and simmer for about 10-15 minutes. In the meantime, make the topping. Combine all dry ingredients in a large bowl. In a small bowl whisk together egg, milk and oil. Add liquid ingredients to dry and stir together until moist. Spread ground beef/salsa mixture into a 10″ pie plate. Top with cornmeal mixture. Bake at 375 for 30 minutes until topping is golden and a toothpick inserted in the center comes out clean. Serves about 6.
Notes: For GF Flour, I used oat flour. Also, you could probably make this using all cornmeal.
3/4 lb. pasta, cooked with a little salt and oil in boiling water (I used spaghettini which cooks to al dente in 5 minutes)
1 c. zucchini cut into thin strips
1 c. carrots, peeled and cut into thin strips
2 c. frozen mixed vegetables
1/2 c. water (stock can also be used)
1 c. half and half or light cream
1/4 c. Parmesan cheese
2 T. dried dillweed
Saute zucchini and carrots in a large pan or skillet. Add stock and cook until vegetables are done. Add frozen vegetables, cheese, spices and cream (heat cream a little in the microwave before adding). Reduce heat to medium. Add pasta, mix well and heat thoroughly. Serves 6 – 8.
This filling makes enough for two regular-size Tenderflake pre-made pie crusts. What I decided to do was divide the filling in two and add diced strawberries to one half of the rhubarb filling and make rhubarb-strawberry tarts.
3 T. milk
2 c. sugar
1/4 c. flour
4 C. diced rhubarb
One prepared pie shell and 12 tart shells
Beat eggs. Add milk, sugar, flour and nutmeg. Mix in rhubarb.
Pour approximately half of this filling into an unbaked pie shell. Add top crust. Bake at 400 for 55 minutes.
To the remaining filling, add in two cups fresh strawberries. Fill 12 tart shells. Bake at 400 for 30 minutes.
Gluten free diners who come to vacation in Maui now have a restaurant to call their own. Maui Brick Oven http://www.mauibrickoven.com/index.html is Maui’s – and possibly North America’s – only 100% gluten free restaurant. Those avoiding gluten can eat with confidence at Maui Brick Oven, knowing there is no risk of cross-contamination. This restaurant is so conscious of cross-contamination, diners who bring in their own alcohol are provided with disposal cups for use.
I traveled to Maui earlier this year and ate at Maui Brick Oven. I’m not celiac, nor to my knowledge gluten-intolerant, but I do have irritable bowel syndrome and too much wheat or dairy can be triggers.
This family owned business was started because two of its’ proprietors, both chefs, were diagnosed with celiac disease. Their menu uses organic, locally sourced ingredients wherever possible and nearly everything on their menu is house-made, including their pasta. Mouth-watering menu options include artisan flatbread pizzas, with a wonderful light and fluffy gluten free crust, fish and chips, mac and cheese and a decadent molten lava chocolate cake.
There are daily specials such as chicken quesadillas and a recently offered pupu (appetizer) was beer-battered pickles, which sounds like something the Calgary Stampede could serve. Maui Brick Oven recently mixed things up with a “breakfast-for-dinner” evening (Maui Brick Oven is only open for dinner) and choices included Mango Stuffed French Toast and their very popular Cinnamon Rolls.
Celiac and gluten intolerant vacationers to Maui now have a restaurant to call their own. Take heart, those on the Mainland, according to Maui Brick Oven’s Facebook page, there is a franchise opening in September, 2014, in Memphis, Tennessee and possibly one opening in Seattle, Washington. Fingers crossed Maui Brick Oven crosses the 49th parallel into Alberta soon!
4 c. sliced nectarines
1 T. sugar
1/2 c. gluten free oats
1/2 c. brown sugar (packed)
1/4 c. gluten free flour (I used oat flour)
1/4 c. butter or gluten free margarine
Preheat oven to 400.
Place sliced nectarines in 9 x 9 glass pan. Sprinkle with sugar.
Mix oats, sugar, gluten free flour in a small bowl.
Cut in butter with a pastry blender.
Spread over nectarines. Bake for 30 minutes or until topping is browned and the fruit beneath is simmering. A wonderful summer dessert!
2 cups broccoli florets, lightly steamed
2 -3 green onions
1/4 c. milk
salt, pepper, dried dillweed, spice blends (all to taste)
1 c. shredded cheddar cheese
Preheat oven to 400. Spray a 9 x 9 glass pan with cooking spray. Scatter broccoli florets and green onions on the bottom of the pan. Beat eggs, milk, salt, pepper together in a small bowl. Pour over vegetables. Sprinkle cheese over mixture. Bake at 400 for about 30 minutes or until set. Serve with fruit salad, toast and hash browns (for breakfast) or a green salad and bread for lunch or supper. Very versatile, any combination of vegetables can be used. About 4 servings.
After a friend of mine made salad rolls and brought them to our luncheon a couple of weeks ago, I knew I had to try making them myself. These are nice as an appetizer or even a main course when it’s too hot outside to cook.
Recipe and instructions:
You will need a package of rice paper wrappers. I bought mine at a health food store but it’s likely these are available in less expensive stores such as Superstore in Canada.
First prepare your filling ingredients. You will need:
Shred or slice thinly one cooked chicken breast or cooked pork. Cooked shrimp will also work. Slice very thinly (or shred) an assortment of vegetables. Here I used a pepper, cucumber, and green onions. Quantities used for the vegetables were about 1/2 pepper, 5 or so green onions, and about one-third of an English cucumber (which was enough for 10 salad rolls) Also, about a tablespoon of broccoli slaw and a leaf of fresh basil per wrapper was also used.
Fill a large bowl with warm water. Take the individual rice wrapper and soak it for 5 seconds in the water. Place the wrapper on a plate or the counter and let it sit for 30 seconds to soften.
Then, fill wrapper with a small amount of each of your ingredients, placing the ingredients near the bottom of the rice wrapper. The rice wrapper pictured below likely had too much filling; I tended to over fill mine and then, when it came time to eat them, they became “deconstructed salad rolls.”
Carefully draw the sides of the filled rice wrapper towards the middle. Then fold the bottom in towards the middle and roll up. Lather, rinse, repeat for as many rolls as you have filling for. I had enough filling for about 10 salad rolls. Cover with saran wrap once you’re done making the rolls so they do not dry out.
**Salad rolls are pretty versatile. Today I made them using shredded carrots, thinly sliced pieces of romaine lettuce, pepper, broccoli, and leftover canned salmon.
Enjoy with peanut sauce or your favorite dipping sauce.
1 c. water (GF chicken broth could also be used)
2 T. cornstarch
¼ c. peanut butter
1 T. oil
2 T. wheat free / GF soy sauce
2 – 3 T. Thai sweet chili sauce or to taste
Whisk together in a small pot and heat over medium heat until peanut butter is melted. If this becomes too thick, add a little more water or broth.
Fast and fancy, this was last night’s dinner.
For the salmon:
2 salmon filets
1 T. oil
1/3 – 1/2 c. pistachios
Shell 1/3 – 1/2 c. pistachios, and coarsely chop. I used my mini-chopper to chop the pistachios:
Brush two salmon filets with 1 T. oil. Sprinkle the filets with salt and pepper. Dump the pistachios onto a plate. Take each filet and turn upside down onto the pistachios to coat the top of the filet with pistachios. Press some pistachios onto the side of the salmon. The filets will look something like this:
I cooked the filets “low and slow” in the oven – 325F for 20 minutes. The low cooking temperature, oil and pistachio crust all kept the salmon moist.
While the salmon was cooking, I made the sauce:
Maple Mustard Cream Sauce
1/4 c. 10% cream
1 T. soy sauce
1 T. mustard
2 T. maple syrup
1 tsp dried dillweed
salt and pepper
Combine above in a small pot. Cook and stir over medium heat until heated through and the mixture starts to bubble a little. Remove from heat. Combine a teaspoon of cornstarch with a little cream in a small container and add to sauce to thicken. Makes 3/4 c. Serve over salmon.
I served it with rice (which I started making in the rice cooker before I started the salmon) and pre-packaged coleslaw to which I added a pepper and an apple. The salad dressing I used on the coleslaw was a combination of bottled Poppyseed Dressing and–shhh don’t tell anyone–Miracle Whip.
The main dish is gluten free and, if one substitutes almonds for the pistachios,low fodmap. Substitute or leave the apple out of the coleslaw and use a different salad dressing to make the coleslaw low fodmap (the poppyseed dressing contains onions) and/or gluten free.