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Posts Tagged ‘Allergy free’

This is a good, healthy, after school snack, or a great side dish to serve with a meat/ vegetable entrée.  Make it ahead of time and warm on a skillet or in the oven before serving.  While potato and cheese are wonderful comfort foods,, the addition of quinoa enhances overall nutritional value, making it both wholesome and tasty.

 

Quinoa Potato Croquette

Ingredients

  • 1 1/2 cups boiled and mashed potato
  • 3/4 cup cooked quinoa (use about 1/4 cup uncooked quinoa grain to prepare)
  • 1/2 cup shredded mozzarella-cheddar cheese mix  (use shredded soy cheese for a dairy free version)
  • 1/3 cup finely shredded carrot
  • 2 Tablespoons finely chopped parsley
  • 1/4 teaspoon finely chopped jalapeno pepper (green chilly)—optional
  • Salt and pepper to taste

Method

  1. Preheat oven to 375 F
  2. In a large bowl, combine all ingredients and mix them well together.
  3. If mixture feels too soft to work with, add a tablespoon of oat flour and knead it well.
  4. Make 12 –14 balls and roll them between your palms to form an elongated shape.
  5. Place in single layer on a parchment lined baking pan or lightly grease the pan and place the croquettes.
  6. Bake 25 –30 minutes or till croquettes are golden brown in color and feel crisp on the outside.
  7. You may need to roll them over with an oven proof spatula after 15-20 minutes of baking and bake further for 10-15 minutes.
  8. Remove from oven and let cool just a little before serving.

Alternately, these croquettes can be pan/skillet grilled on medium-low heat.  Drizzle a little oil on pan/skillet, and allow oil to heat before placing croquettes

Turn over as sides brown.

Remove from heat, and place on serving platter.

Serve with lettuce, tomato, onions or any salads / veggies of your choice, or just serve as finger foods with a dipping sauce of your choice.

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The first batch of these amazing cookies is ready in just about 10 minutes, prep time included!  With a liberal portion of chocolate chips and crunchy, caramelized sunflower seeds, they totally surpass the brownie style cookies available on store shelves.  My gluten free flour works wonderfully well. Share these cookies with friends who can eat wheat, and watch them get polished off the plate—so good to serve for kids’ play dates.

super easy cookies

Ingredients

  • 1 1/2 cups “Grandma’s Gluten-Free Flour”  (click on ‘Basics” for the recipe)
  • 1 cup milk / soy milk / water
  • 3/4 cup brown sugar
  • 1/3 cup cocoa powder
  • 1/2 cup oil
  • 1 level teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup caramelized sunflower seeds, coarsely crushed. (place in plastic bag / Ziploc bag.  Move rolling pin across a few times, pressing lightly.)

Method

  1. Sift gluten free flour, cocoa and baking soda.
  2. Fold in sugar, and mix well.
  3. Make a well in the dry mixture, and pour in the oil.
  4. Add milk and vanilla, and stir in well with a wooden spoon.
  5. Continue to mix ingredients together, till mixture is smooth and there are no lumps.
  6. Stir in chocolate chips and caramelized sunflower seeds.
  7. Lightly grease a microwave safe dish or tray, or better still, line with parchment paper.
  8. Drop cookie batter by heaped teaspoons, leaving an inch of space on all sides of each unbaked cookie.
  9. Place in microwave oven, and cook for about 1 minute and 45 seconds.  Time varies 10-15 seconds with different microwave ovens.
  10. The cookies will be soft. For a more crusty texture, allow 15 seconds more in the microwave.

Repeat cooking process till batter has been used up.

Let cookies cool completely before storing them in an airtight container.

Actually the first couple of batches will disappear before the last one is done!

To caramelize sunflower seeds

  1. In a saucepan, put together 1/2 cup sunflower seeds and 2 Tablespoons light brown sugar.
  2. Stir on medium heat, till sugar browns, turns a little sticky and coats the seeds.
  3. Turn off heat and allow the seeds to cool.

You can make a larger quantity and store in a bottle / airtight container.

Storing in the fridge ensures a longer shelf life of about 6 months at least.

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Nothing from the stores can match these homemade chicken nuggets.  You can be sure of the quality of poultry, and when you use boneless chunks of your choice, you know that they are not a mix of various chicken parts with skin and preservatives and what have you.  In fact, the list of ingredients is short and consists of nothing but real, safe-to-use foods.

 

chicken nugget

Ingredients

  • 1 pound boneless chicken, cubed into 1” pieces
  • 1 teaspoon fresh minced garlic
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon ground coriander seed.
  • 2 heaped Tablespoons sour cream (use 1 Tablespoon lemon juice, if dairy cannot be used)
  • 1/3 teaspoon salt, or to taste.

For the batter

  • 1/4 cup rice flour
  • 1/4 cup corn-starch
  • 3/4 cup water (approximate quantity)
  • 1 cup crushed cornflakes (quantity may vary depending on how coarse or finely crushed the cornflakes are)
  • Salt and pepper to taste

Method

  1. Mix garlic, salt, ground black pepper and ground coriander seed into the sour cream / lemon juice to create a marinade paste.
  2. Apply marinade to chicken.
  3. Keep in refrigerator for at least two hours.
  4. If you wish to freeze some marinated chicken, follow method given at the end of the recipe.
  5. Adjust quantity of batter according to the amount of chicken you wish to use immediately for frying.
  6. Prepare batter by combining rice flour, corn-starch, salt and pepper and adding  enough water to create a thin, pancake batter-like consistency.
  7. Pour batter over marinated chicken pieces.
  8. On medium heat, place fryer / small wok with sufficient oil for frying
  9. Meanwhile, place crushed cornflakes on a platter in small quantities.
  10. Roll each piece of marinated chicken in the cornflakes, so that it is coated all over.
  11. Repeat process with each piece, adding more crushed cornflakes when required.
  12. Test  readiness of the oil by dropping 1/4 teaspoon of batter into the oil.
  13. If the batter sizzles and comes to the top the oil is ready.
  14. Remove fried batter, and gently drop chicken pieces one by one—as many as will get into the fryer without touching one another.
  15. Turn each piece over when edges begin to get golden, and fry for 2-3 minutes more till each nugget is of a rich golden brown color.
  16. Repeat process till all nuggets have been fried.

Serve warm with tomato ketchup or any dipping sauce of your choice, and watch the nuggets disappear!

To Freeze:

If you do not want to use the entire quantity,  you can freeze as much marinated chicken as you wish.  I put one or two pieces in ice cube trays and place trays in freezer.

When completely frozen, remove chicken pieces, place in Ziploc freezer bags, and return to freezer.

This way you can take out just as much as you need when hungry kids return from school.  Microwave 4-6 pieces for 15-20 seconds for an instant thaw.  (Time differs for different microwave ovens.),.

Prepare fresh batter, roll in required quantity of crushed cornflakes and fry.

Tastes fresh and delicious even out of the freezer!

Did You Know?

  • That garlic prevents bacteria formation, and is especially good to use with meat and poultry?
  • That herbs and spices are nature’s best preservatives?

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