Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
Servings: 4
2 large idaho potatoes (russets)
1/2 cup gruyere cheese, shredded (or parmesan cheese)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 egg
Recipe
1 cook potatoes (with their skin on) in boiling water until tender. allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt.
2 while still hot, puree potatoes through a ricer, food mill, or hand style cheese shredder and shred them into a large mixing bowl and allow to cool completely before proceeding. you can 'flip' the bowl to toss the potatoes to help them cool. meanwhile, bring a large pot of salted water to a rolling boil.
3 add the cheese, flour, salt, and pepper and toss again by 'flipping' the bowl (similar to sauteeing a pan over a flame).
4 add in the egg and mix by hand to form a smooth, slightly sticky dough. briefly knead the dough to incorporate the flour, being careful not to overwork. cut the dough into 6 equal pieces and return them to the bowl.
5 working in close proximity to the stove, lightly flour your hands, and have a fork ready. roll each piece (one at a time) into a long rope, about 1/2-inch in diameter, flouring your hands lightly only if needed. slice the ropes into pieces 1-inch pieces.
6 holding one piece at a time, gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed (dip the back of the fork tines in flour as needed). repeat with each piece of dough either keeping the pieces on the counter (or you can drop them right off the fork into the boiling water as you make them).
7 gently drop the gnocchi into boiling water and wait for them to rise to the top. cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer. pour sauce over top and serve.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
1 quantity basic pastry dough, basic dough
6 eggs
2 cups whipping cream
1 cup pecorino cheese, grated
1/2 cup asiago cheese, diced
2 cups spinach, blanched and finely chopped
1 teaspoon cayenne pepper
sea salt and freshly groung pepper
Recipe
1 pre heat the oven to 200c (180c fan forced).
2 roll out the dough thinly and line 2 x 20 cm pie plates.
3 place piece of foil in each base and cover with raw rice or pastry weights to prevent pastry from bubbling up during the cooking & prevent shrinking.
4 cook the pastry 15 minutes. remove from oven and remove the foil and rice.
5 put eggs & cream in a bowl and whisk until well blended. add the cheese's. spinach, cayenne and salt and pepper to taste. mix well and divide the mix between the pastry shells.
6 reduce the oven temp to 185c (165c fan forced) and cook the flans for about 25 minutes or until the centres are set. remove and cool on rack.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 4
for the hibachi chicken
1 -1 1/2 lb chicken breast
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 tablespoon butter
3 tablespoons soy sauce
2 teaspoons fresh lemon juice
1 dash salt
1 dash pepper
for the hibachi vegetables
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 large onion
1 large zucchini
1 tablespoon butter
2 tablespoons soy sauce
1 dash salt
1 dash pepper
for the hibachi fried rice
4 cups cooked rice (cool to the touch)
2 tablespoons vegetable oil
1/2 cup onion
1 cup bean sprouts
2 large eggs
4 tablespoons butter
4 tablespoons soy sauce
for the hibachi bean sprouts
1 tablespoon butter
1 tablespoon soy sauce
3 cups bean sprouts
Recipe
1 note: cook the rice first, so that it has time to cool down before you fry it. cook the chicken and veggies at the same time in two separate skillets or woks. make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
2 hibachi chicken.
3 cut the chicken breast up into bit sized pieces. heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. sauté the chicken for 6-8 minutes or until no longer pink.
4 note: do not clean skillet. you will reuse this skillet for the fried rice.
5 hibachi veggies.
6 cut the onion into slivers. quarter the zucchini. heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. add the onion, zucchini, butter, soy sauce, salt, and pepper. sauté veggies for 6-8 minutes or until veggies are tender.
7 note: do not clean skillet, you will use the same skillet for the bean sprouts. the oil that is left over will be used for the bean sprouts.
8 hibachi fried rice.
9 chop the onion. heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). add the onion and sauté. sauté onion for 3-4 minutes or until almost tender enough to eat. add the bean sprouts. sauté for 1-2 minutes. move the vegetables to the side of the pan. add the eggs, lightly scramble as you add them to the skillet. once scrambled add the rice and butter. cook for 5 minutes, stirring frequently. add the soy sauce and cook an additional minute.
10 hibachi bean sprouts.
11 melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). add the soy sauce and bean sprouts. sauté for 1-2 minutes.
Total Time: 1 hr 25 mins
Preparation Time: 40 mins
Cook Time: 45 mins
Ingredients
1 (14 1/2 ounce) box rotini pasta
1 (24 ounce) jar meatless spaghetti sauce or 1 (24 ounce) jar marinara sauce
1 (12 ounce) can tomato sauce
1 lb ground turkey
1 lb sweet italian sausage (ground, not link!)
1/2 cup sweet onion, finely chopped
1/2 cup bell pepper, finely chopped
4 tablespoons garlic cloves, minced
2 tablespoons olive oil
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
Recipe
1 pre-heat oven to 350 degrees.
2 boil water and cook pasta while preparing sauce.
3 brown sausage for 5-10 minutes, then add turkey. brown meats together until fully cooked. remove meat from pan and set aside.
4 in the same pan, sauté onions, peppers and garlic in olive oil. when veggies are finished, add cooked meat back to the pan with the veggies. add marinara sauce, tomato sauce, basil, salt & pepper. stir ingredients together in the pan and cook on low setting approximately 15 minutes.
5 add cooked pasta to the meat sauce and stir to blend. pasta should be fully covered with sauce but not soupy!
6 place mixture in two 9” by 9” casserole dishes. top with cheese. bake one and freeze one!
7 bake 30 minutes covered with foil. remove foil and bake another 15 minutes until cheese is fully melted and bubbling.
2 ounces monterey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon mustard powder
1/8 teaspoon cayenne pepper
2 tablespoons parmesan cheese, grated
2 tablespoons unseasoned breadcrumbs
1 teaspoon olive oil
Recipe
1 preheat the oven to 375 degrees f. coat a 9 by 13-inch baking pan with cooking spray.
2 bring a large pot of water to a boil. add the macaroni and cook until tender but firm, about 5 to 8 minutes. drain and transfer to a large bowl.
3 meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. remove the pan from heat and stir in the cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. pour cheese mixture over the macaroni and stir to combine. transfer the macaroni and cheese to the baking dish.
4 combine bread crumbs, parmesan and oil in a small bowl. sprinkle over the top of the macaroni and cheese. bake for 20 minutes. then broil for 3 minutes so the top is crisp and nicely browned.
1/4 cup raisins (optional) or 1/4 cup dates (optional)
1 dash salt
1 dash cinnamon
Recipe
1 in a medium sized saucepan, combine the rice, milk, margarine, and salt. add the raisins too, if you're using them. stir the mixture mover medium heat until it is heated through, and he margarne is melted. simmer for a minute or two to thicken. serve immediately, while it is hot.
2 cooked wheat or bulgur may replace the rice, if desired.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 8
4 lbs potatoes, yukon
12 garlic cloves
2/3 cup heavy cream
1 cup unsalted butter
2 tablespoons unsalted butter
2/3 cup mild goat cheese (about 3 1/2 ounces)
1/2 cup scallion, minced
salt & freshly ground black pepper
Recipe
1 in a large saucepan, combine the potatoes, peeled and cut into 1 1/2- to 2-inch pieces, and the garlic, with enough salted cold water to cover the potatoes by 1/2 inch. bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are tender but not falling apart.
2 while the potatoes are cooking, in a small saucepan heat the cream with the 1 cup butter, the goat cheese, and salt and pepper, to taste over moderately low heat, stirring, until the butter and cheese are just melted and smooth. keep the mixture warm.
3 drain the potatoes and garlic and force them through a food mill fitted with the medium disk or a ricer into a bowl. with an electric mixer beat in the butter mixture, the scallion, and salt and pepper to taste, beating just until the potatoes are fluffy and smooth (do not over-beat), and transfer the mixture to a 1-quart shallow flameproof baking dish. dot with remaining 2 tablespoons butter.
4 (the potatoes may be prepared up to this point 2 days in advance and kept covered and chilled. reheat the potatoes in a preheated 400 degree oven for 20 minutes, or until they are heated through, before broiling them.)
5 broil the potatoes under a pre-heated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden.
1/2 cup cornstarch (or potato starch or tapioca starch)
1/4 cup ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
Recipe
1 sift together and store in an airtight container.
2 apparently, the xantham gum makes all the difference in this tasting very much like wheat - and it's somewhat expensive.
3 also, be sure to try tinkyada brand pasta products, available at health food stores and most grocery stores too - it is delicious - and seems expensive for the package but it explodes when you cook it!
Total Time: 3 hrs 10 mins
Preparation Time: 2 hrs
Cook Time: 1 hr 10 mins
Ingredients
Servings: 8
1 3/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
3/4 cup unsalted butter, cut into small pieces and chilled (12 tablespoons)
2 large egg yolks
1 teaspoon pure vanilla extract
1/3 cup thick jam or 1/3 cup cherry jam
9 ounces cream cheese, at room temperature
8 ounces cottage cheese, at room temperature
3/4 cup sugar
1/4 teaspoon salt
ground cinnamon, a pinch
freshly grated nutmeg, a pinch
2 large eggs, at room temperature
powdered sugar, for dusting
Recipe
1 get ready: butter a 9-inch springform pan, dust the inside with flour and tap out the excess; place on a baking sheet lined with parchment paper or a silicone mat.
2 make the crust: add flour, sugar, and salt in a food processor; pulse just to blend.
3 toss in the pieces of butter and pulse until the mixture resembles coarse meal.
4 in a small bowl, stir the egg yolk and vanilla together with a fork, and, still pulsing the machine, add them and continue to pulse until the dough comes together in clumps and curds—restrain yourself, and don’t allow the dough to form a ball.
5 turn the dough out onto a work surface; if you want to roll the dough, gather it into a ball, wrap it in plastic wrap and refrigerate for about 20 minutes before rolling.
6 or simply press the dough into the pan; the dough should come about 1 ½ inches up the sides of the springform; refrigerate for at least 30 minutes.
7 center oven rack; preheat oven to 375°.
8 fit a piece of buttered foil against the crust, covering it completely; fill the crust lightly with rice, dried beans, or pie weights and slide the sheet into the oven; bake crust for 20 minutes, then carefully remove the foil and weights and bake for another 5 minutes or so—your don’t want the crust to get too brown; transfer to a rack to cool while you make the filling.
9 lower oven temperature to 350°.
10 make the filling: stir the jam and spread it over the bottom of the crust—it is ok to do this while the crust is still warm.
11 add the cream cheese and cottage cheese into the food processor; process, scraping down the sides of the bowl a few times, for 2 minutes, until you have a smooth satiny mix.
12 add in the sugar, salt, and spices; process for another 30 seconds.
13 with the machine running, add the eggs and process, scraping down the bowl as needed, for a final minute.
14 pour filling over the jam.
15 bake for 60-70 minutes, or until the filling is uniformly puffed and no longer jiggly.
16 gently transfer the springform pan to a cooling rack and let the torte cool to room temperature, during which time the filling will colapse into a thin, elegant layer.
17 run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the springform.
18 if the sides of the crust extend above the filling and you don’t like this look, very gently saw off the excess crust using a serrated knife.
19 chill the torte slightly or thoroughly before serving and, if you like, dust the top with powdered sugar.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
2 eggs, separated
1 3/4 cups milk
1/2 cup vegetable oil
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
Recipe
1 beat egg whites with an electric hand-mixer until stiff; set aside.
2 combine wet ingredients and beat lightly; combine flour, baking powder, and salt, and stir into wet ingredients.
3 fold in egg whites (without overmixing) so that a few fluffs of egg remain visible.
4 bake until done in a hot waffle iron that has been very lightly sprayed with no-stick cooking spray.
5 note: any leftover waffles freeze well - just spread them out on a cookie sheet to iqf (individual quick freeze) each waffle, then store them stacked in a bread bag in the freezer - remove one or two waffles at a time to pop in the toaster for a a great quick breakfast!
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 1/2 cups basmati rice
1/4 cup extra virgin olive oil
1/2 lb canadian bacon, cut into 1/2-inch pieces
1 pint grape tomatoes (or cherry tomatoes)
1 (15 ounce) can lentils, rinsed
1 cucumber, peeled in stripes (seeded and cut crosswise 1/2-inch thick)
2 scallions, thinly sliced
1/2 cup flat leaf parsley, chopped
1 lemon, juice and zest of
salt and pepper
Recipe
1 lightly grease a baking sheet. in a large saucepan, bring 1 1/2 cups water to a boil over high heat. stir in the rice and 1 tablespoon of the oil, cover, and cook over medium-low heat, undisturbed, for 30 minutes. fluff with a fork, spread out on the baking sheet, and refrigerate.
2 while rice cooks, heat 1 tablspoon oil over medium-high heat in a large skillet. add bacon and cook, stirring occasionally, until golden, about 5 minutes. transfer to a large bowl.
3 add tomatoes to the skillet and cook, shaking the pan occasionally, until slightly softened, about 3 minutes. add tomatoes to the bacon in the bowl.
4 add the cooked rice, lentils, cucumber, scallions, parsley, lemon zest, lemon juice, and the remaining 2 tablespoons oil to the bacon and tomatoes. season with salt and pepper; toss to combine.
2 while the bread is toasting, place a handful of the almonds in a small hot pan and toast. (nuts toast pretty fast, so make sure to shake often.) when the almonds are a golden brown, remove from pan.
3 spread the goat cheese on the toast, sprinkle with almonds, and drizzle with honey.
2 melt butter in a large saucepan. add flour and dry mustard. (roux will be very thick) gradually add milk, stirring with a whisk while you slowly pour. whisk until sauce is smooth. bring sauce to a boil, reduce heat to medium low. cook sauce for 10-15 minutes or until sauce begins to thicken slightly. remove from heat.
3 add cheeses, stirring well until well blended. stir in cooked macaroni.
4 spoon mixture onto a baking sheet coated with cooking spray. sprinkle crushed cereal on top.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
Servings: 4
1/2 cup 2% low-fat milk
1 cup skim milk ricotta cheese
1/4 cup onion, diced
2 -3 tablespoons parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups elbow macaroni, cooked
1 cup shredded low-fat cheddar cheese, divided
Recipe
1 cook macaroni according to pkg. drain.
2 preheat oven to 350'.
3 in food processor or blender combine milk,ricotta cheese, onion, parmesan cheese,salt and pepper. cover and process til smooth. pour into a bowl add macaroni and 1/4c cheddar cheese. mix well.
4 in a 1 quart baking dish spray lightly with pam and pour mixture in and top with remaining cheese.
5 bake 30 minutes covered. uncover and bake an extra 10 minutes longer to a bubbly stage.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
8 slices skinny french baguettes, cut in 1/2 inch slices
4 garlic cloves, cut in half
1 tablespoon butter, cut into 8 slivers
8 leaves fresh basil
4 ounces goat cheese, soft herbed
4 cherry tomatoes, cut in half
1/2 teaspoon sea salt
1/2 teaspoon pepper, freshly ground
Recipe
1 preheat oven broiler.
2 rub each slice of bread with the garlic and place a sliver of butter on each one.
3 prepare a cookie tray, line it with tin foil and spray it with veggie spray.
4 place the bread slices on the tray and place on middle rack of the oven. broil for approximately 10 minutes until the bread is golden brown; remove from oven, leaving the broiler on. on each bread slice place a fresh basil leaf, then a slice of the goat cheese; top the goat cheese with half a cherry tomato, cut side up. place a small piece of goat cheese in the centre of the tomato. grind sea salt and pepper over all. place the tray back on the middle rack under the broiler for about 5 minutes, just until the cheese starts to spread and turns a little brown. serve warm or at room temperature.
Total Time: 21 mins
Preparation Time: 1 min
Cook Time: 20 mins
Ingredients
Servings: 6
3 cups cooked rice
2 (6 ounce) jars marinated artichoke hearts, drained and coarsely chopped (reserve marinade from artichoke hearts)
1 large tomato, seeded and chopped
1/2 large cucumber, seeded and chopped
1 medium red onion, chopped
1 cup feta cheese, crumbled
1 (2 ounce) can black olives, sliced (drained)
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice, fresh
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper
lettuce leaf
Recipe
1 combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. refrigerate for at least 1 hour prior to serving.
2 just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. prep time includes refrigeration time.
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
Servings: 12
2/3 lb macaroni, cooked till 2/3 done (i love to use elbow macaroni!)
1 1/2 cups milk
5 tablespoons butter or 5 tablespoons margarine
5 tablespoons flour
1 1/4 lbs cooper sharp cheese, shredded (or cut into small cubes)
salt (to taste)
Recipe
1 melt butter over low heat and add flour and milk. cook over low/medium heat until the mixture thickens. add the cheese and stir until melted (the mixture will be thick).
2 add the macaroni and bake at 375 until brown. you can also combine the macaroni and cheese sauce and put into a crockpot on low for 3 hours or until slightly browned around the edges.
Total Time: 2 hrs 14 mins
Preparation Time: 2 hrs 6 mins
Cook Time: 8 mins
Ingredients
1 1/2 cups confectioners' sugar, sifted
1 cup butter
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon cream of tartar
Recipe
1 cream sugar and butter.
2 mix in egg and flour.
3 blend dry ingredients and stir in .
4 refrigerate 2 or 3 hours.
5 divide dough in half and roll out. ("you must roll out on lightly floured pastry cloth about 3/16 inch thick." - i guess that means get out the cookie cutters?).
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
2/3 cup rice flour
1/4 cup potato starch
2 tablespoons tapioca starch
1 cup blue cornmeal
1 teaspoon xanthan gum
4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs or 1/2 cup egg beaters egg substitute
1 cup milk or 1 cup lactaid milk
bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour
Recipe
1 start by heavily greasing either a 9x9x2 inch baking pan or a 9 inch round glass baking container. preheat oven to 425 degrees f.
2 in mixing bowl stir together everything, but the milk and eggs. beat together the eggs and milk in a separate bowl. add milk/eggs mixture to flour mixture or vice versa and stir until batter is smooth. the xanthan gum will make the batter gummy/rubbery the more you mix it past the point of being smooth.
3 pour in greased baking pan and bake in oven for 20-25 minutes until knife comes out clean. check after 15 minutes to see if cornbread is becoming brown on top. remove cornbread when lightly brown on top.
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
Servings: 4
1 cup mozzarella cheese, part skim, shredded
1/4 cup parmesan cheese
16 ounces low-fat low-sodium cottage cheese
26 ounces ragu light pasta sauce
6 ounces whole wheat lasagna noodles
16 ounces frozen mixed vegetables
Recipe
1 preheat oven to 375°f.
2 cook, drain, and halve the four lasagna noodles crosswise.
3 thaw and dry your choice of chopped, frozen vegetables on paper towels.
4 in small bowl, combine mozzarella cheese with parmesan cheese. remove 1/3 cup mixture; reserve. in medium bowl, combine cottage cheese with remaining mozzarella cheese mixture; set aside.
5 in 8 x 8-inch baking dish, evenly spread 1/3 cup pasta sauce. arrange 2 noodle halves over sauce. spread 1/3 of the cheese mixture over noodles, then 1/3 of the vegetable mixture and 1/3 cup sauce; repeat layers twice. top with remaining 2 noodles and 1/3 cup sauce.
6 cover tightly with aluminum foil and bake 30 minutes. remove foil and sprinkle with reserved cheese mixture. bake uncovered an additional 15 minutes. let stand 15 minutes before serving.
Total Time: 35 mins
Preparation Time: 25 mins
Cook Time: 10 mins
Ingredients
Servings: 6
1 (5 -6 ounce) bag fresh baby spinach
1 (15 ounce) can great northern beans, rinsed and drained
4 ounces crumbled feta cheese
1/4 cup dried tomatoe, snipped (not oil-packed)
2 green onions, chopped
2 garlic cloves, minced
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh lemon thyme or 1 tablespoon thyme
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
12 ounces dried cavatappi pasta or 12 ounces farfalle pasta
shaved parmesan cheese or pecorino romano cheese
Recipe
1 in a large serving bowl combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.
2 shortly before serving, cook pasta according to package directions. drain pasta, reserving 1/4 cup of the cooking water. toss cooked pasta and pasta water with spinach salad mixture. serve warm or at room temperature. top with shaved parmesan cheese.
Total Time: 23 mins
Preparation Time: 15 mins
Cook Time: 8 mins
Ingredients
2 teaspoons arrowroot
2 1/2 cups gluten-free flour (eg orgran)
1/2 teaspoon gluten free baking powder
185 g vegan margarine (eg nuttelex)
3/4 cup caster sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon gluten free baking powder, mixed with
1 1/2 tablespoons sunflower oil, and
1 1/2 tablespoons water
icing, and decorations (optional)
Recipe
1 mix the arrowroot, flour and baking powder in a bowl and set aside.
2 cream the margarine, sugar and vanilla together in another bowl.
3 beat the baking powder, oil and water mixture into the margarine and gradually blend in the flour mixture.
4 bring the dough together into a ball with your hands, flatten and divide into quarters. roll out one piece thickly on a clean and floured board with a floured rolling pin.
5 cut our your favourite animal shapes (or any cookie cutters you like) and carefully transfer them onto ungreased non-stick baking trays.
6 bake them in the centre of the oven for about 8 mins at 190c or 375°f.
7 remove the trays from the oven and leave the cookies to cool on the trays for a few minutes before transferring to wire racks.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 4
6 boneless skinless chicken breast halves
1 (15 1/4 ounce) can pineapple, sliced
1 green bell pepper
1 maui onion
1 cup mirin (japanese sweet rice wine)
1 cup soy sauce
butter, melted
3/4 cup brown sugar, packed
3/4 cup pineapple juice
garlic
1 cup soy sauce
1 cup mirin (sweet rice wine)
4 tablespoons sugar
Recipe
1 mix soy sauce, mirin & sugar in a pan slowly bringing to boil.
2 put the pan on low heat and simmer for a couple of minutes.
3 remove from the heat and store the sauce in the fridge to cool the mixture before you marinade.
4 marinate chicken breasts in the teriyaki sauce overnight (or for several hours) in the refrigerator.
5 cut bell pepper and onion quartered and fit on skewers for grilling, cook chicken with the bell and onion skewers on the grill, brushing both with teriyaki sauce.
6 when almost done, place one pineapple ring on top of each breast and brush with melted butter or margarine.
7 combine equal parts soy sauce, brown sugar, and pineapple juice adding garlic to taste, in small saucepan and heat until sugar is dissolved.
8 serve with chicken for dipping.
9 *you can substitute mirin with sake and sugar (sake: sugar= 3:1)** adjust the amount of sugar, depending on your preference.
1 in a large bowl, measure the corn meal and salt. pour the boiling water over the corn meal and stir it up. the corn meal will swell up, absorbing the water, and making a very thick mash.
2 heat the oil in a large skillet over medium high heat. you can use as little as two tablespoons of oil per panful, but it is a little easier to use 4-5 tablespoons of oil for each panful. use your waistline and frying skill as the final judge. now scoop up a little of the corn meal mush (about 1/4 cup) and shape it into a patty. it will still be warm from the boiling water, so don't burn your self. plop the patty into the hot fat and get it to frying. make some more, unti you have a panful. when the underside is crispy brown, turn them and cook the other side. when both sides are crispy and brown, transfer them to a plate to keep warm, and start another batch.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
1/3 cup unsalted butter
1 1/2 cups rolled oats
1/2 cup splenda sugar substitute
1/4 cup splenda brown sugar substitute, scant, firmly packed
1/8 teaspoon salt
1 teaspoon vanilla extract
1 egg
Recipe
1 melt the butter and set aside to cool. place oats in a medium-sized bowl. stir in both sugars and the salt and blend to break up any lumps.
2 in a separate bowl, whisk together the melted butter, vanilla and egg. stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. form into a large ball of dough.
3 chill the dough 20 minutes.
4 preheat oven to 350ºf. meanwhile, prepare a baking sheet by lining with parchment paper.
5 form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
6 cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
7 the dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. keep the cookies refrigerated.
Total Time: 28 mins
Preparation Time: 10 mins
Cook Time: 18 mins
Ingredients
Servings: 12
1 cup dry oatmeal
1 cup buttermilk
1 cup flour, sifted
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
1/2 cup dark brown sugar, packed
1/4 cup melted butter
Recipe
1 preheat oven to 400°f and prepare muffin tins.
2 place the oatmeal in a bowl and pour the buttermilk over the oatmeal. let stand while sifting the flour, salt, baking powder, and baking soda together into another bowl.
3 beat eggs into the oatmeal mixture, then beat in brown sugar.
4 stir in the sifted dry ingredients, and then melted butter.
5 pour batter into greased muffin tins and bake about 18 minutes.
1 in the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. blend until ingredients are completely combined.
2 with the blender running, add the oil in a steady stream. add cilantro and blend until the cilantro has broken down but still maintains some of its texture.
3 serve with greens, on any type of mexican salad, or use as a marinade.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
4 boneless skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cayenne pepper (more if desired)
2 egg whites
2 teaspoons water
1/3 cup reduced-sodium fat-free chicken broth
1/4 cup sugar
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 garlic clove, finely chopped
salt and pepper, to taste
2 teaspoons cornstarch
2 teaspoons cold water
Recipe
1 heat oven to 450 degrees f. spray a baking sheet with nonstick cooking spray. cut each chicken breast in half. mix flour, baking soda and cayenne pepper in a plastic bag. combine egg whites and water in a medium bowl and mix well. add chicken a few pieces at a time and turn to coat on all sides. remove chicken from egg mixture and place in bag with flour. seal and shake to lightly coat each piece of chicken. place on baking sheet and bake uncovered for about 20-25 minutes or until chicken is cooked through.
2 prepare sauce when chicken is almost done baking. heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a light boil, stirring occasionally. combine the cornstarch and cold water and mix well. gradually add cornstarch mixture to the sauce. cook, stirring constantly until thickened. additional cornstarch/water can be added if a thicker sauce is desired.
3 cut each chicken breast digonally into about 5 or 6 slices. pour lemon sauce over chicken and serve.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 teaspoons water
1 pinch salt
1 pinch garlic powder
1 pinch ground ginger
1 pinch five-spice powder
1 pinch black pepper
4 boneless skinless chicken breasts
cooking spray
Recipe
1 preheat broiler. combine hoisin, honey, vinegar, sesame oil, in a saucepan, bring to a boil.
2 combine cornstarch and water and add to mixture, stirring.
3 cook 1 minute, remove from heat and set aside. mix spices and rub evenly over both sides of chicken. spray a broiler pan with non stick spray, add chicken, broil 5 minutes.
4 brush with hoisin mixture and cook for 5 minutes more. turn over and brush with sauce, broil 5 minutes, basting often, until done.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
2 lbs fresh spinach (frozen would work)
1 cup chopped scallion
2 teaspoons olive oil
2 cups cooked brown rice
2 teaspoons dried dill
1 1/2 teaspoons lemon juice
salt and pepper
1 cup plain breadcrumbs (i bet wheat germ would be good too)
Recipe
1 in a large pot, steam spinach. chop and set aside. preheat oven to 350. sauté the scallions in oil until just softened.
2 in a large mixing bowl, combine spinach, scallions, rice, dill and lemon juice. add salt and pepper to taste. stir well, mashing the rice against the sides of the bowl until the mixture holds together.
3 spray a baking sheet with cooking spray. with dampened hands, pack a heaping ¼ cup of the rice mixture into a ball. roll the ball in the bread crumbs and place on the baking sheet. repeat the process until all of the rice mixture is used up.
4 bake for 20-25 minutes until the balls are heated through and crisp on the outside.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
1 cup corn kernel
2 cups tomato puree
1 cup finely chopped onion
1 cup finely chopped tomato
1 cup finely chopped bell pepper
2 teaspoons chili paste with garlic and ginger
1 teaspoon black pepper
1 teaspoon red chili pepper
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin seed
Recipe
1 soak corn kernels in warm water for 15 minutes and keep aside.
2 heat oil in a pan and add cumin seeds and ginger garlic paste. now add finely chopped onions and saute it. add black pepper and tomato puree and let it simmer for 10 minutes . now add remaining tomatoes and chilly pwder, turmeric powder and coriander powder and mix it well. when the paste thickens, add chopped bell peppers . add little water if it turns very dry. now add corn kernels and salt and saute for 10 minute.
