COTTAGE CHEESE GF/DF

 

COTTAGE CHEESE GF/DF

Makes 1¾ cups

INGREDIENTS

12 oz Firm Tofu
½ Cup Mayonnaise
2 Tbls Water
1 Tbls White Miso
⅜ Tsp Salt, or to taste
 
INSTRUCTIONS
Drain and press the tofu, using a tea towel or paper towels, to remove any excess water. Put the drained tofu in a medium bowl. In a small bowl, whisk together the mayonnaise, water, and miso until smooth. Whisk in the salt.
 
Add the mayonnaise mixture onto the tofu and thoroughly mash it together. It is ready when you have small tofu chunks and a cottage cheese-like appearance. Store in an airtight container in the refrigerator for up to 3 days. The flavors do meld a little more after a few hours of refrigeration.
 
NOTE:
For a Savory option, whisk ¾ teaspoon onion powder and ¼ teaspoon garlic powder into the mayonnaise mixture. Optionally stir in 1 to 2 tablespoons fresh minced herbs after the tofu is mashed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Popovers

Naturally Gluten-Free

POPOVERS WITH SWEET BUTTER

 

INGREDIENTS

4 Large Eggs, room temperature

1 ½ Cups Milk

¾ Teaspoon Salt

1 ½ Cup GF Cup4Cup Flour, any brand

3 Tbls Butter, softened

 

Sweet Butter

8 Tbls Butter, room temperature

1/8 Tsp Salt

2 To 3 Tbls Honey or Maple Syrup

 

DIRECTIONS

Preheat the oven to 450°F

Position a rack on a lower shelf.

Standard 12-cup metal muffin tin, well-greased

 

Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.

 

Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.  Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are okay. Stir in the butter and combine quickly.

 

Pour the batter into the muffin cups, filling them ¾ full. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown.

 

Make the sweet butter - In a small bowl or the bowl of your stand mixer, add the butter, salt, and honey or maple syrup. Mix or beat until all the ingredients are combined.

 

If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve alongside the sweet butter.

 

If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Mexican Shrimp & Avocado Salad

Naturally Gluten-Free Meals

MEXICAN SHRIMP & AVOCADO SALAD

Serves 2-3

Ingredients

1 Lb Shrimp, raw, peeled & deveined

2 Tbs Fresh Lime Juice, divided

1/2 Tsp Cumin (ground), divided

2 Tomatoes, chopped

1/2 Onion, small, chopped

1/4 Cup Fresh Cilantro, chopped

2 Tbs Olive Oil, Divided

1 Avocado, Chopped

8 Oz Black Beans, drained & rinsed

3 Oz Spring Mix Greens

1/4 Cup Sour Cream (optional)

1/4 Cup Feta Cheese (optional)

Instructions

In med bowl, mix raw shrimp with 1 tbs lime juice and 1/4 tsp of cumin, season with salt & pepper and set aside. In large serving bowl whisk together 1 tbs oil, and 1 tbs lime juice and 1/4 tsp cumin, add tomatoes, onion, cilantro and mix well, season with salt and pepper. Allow mixture to sit for 10 mins, and then add avocado and beans. Heat remaining oil in med skillet on med/high and add shrimp. Cook until pink, about 4 mins. Add salad greens and shrimp to tomato/avocado/bean mixture and toss to combine. Top with sour cream and/or cheese, if using.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Italian Spice Mix

Naturally Gluten-Free Spice Mixes

ITALIAN SPICE MIX

INGREDIENTS
4 Tsp Basil
4 Tsp Oregano
4 Tsp Rosemary
4 Tsp Marjoram
4 Tsp Thyme
4 Tsp Savory Spice
2 Tsp Garlic Powder
 
DIRECTIONS
Air-Tight Storage Container w/Shaker Lid
 
Measure all ingredients into an air-tight storage container and shake well.  

Label and store in a cool, dry space away from sunlight. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Quinoa with Avocado & Lemon

Naturally Gluten-Free Meals

QUINOA WITH AVOCADO & LEMON

Ingredients

1/2 cup Quinoa

1 cup Vegetable Broth

1/2 Avocado, peeled & chopped

2 Scallions, chopped

1/2 Tomato, chopped

1/2 tbs Olive Oil

1/2 tbs Fresh Lemon Juice

Salt & Pepper to taste

Directions

Place quinoa into a fine-mesh strainer and rinse well under cool running water. Drain well and set aside. In a medium saucepan bring broth to boiling. Slowly add the rinsed quinoa to the broth and return to boiling. Cover the pan, lower the heat to medium-low, and simmer about 15 minutes or until the quinoa is tender. Fluff the quinoa with a fork and place in bowl. Stir in avocado, scallions, tomato, olive oil & lemon juice and season with salt & pepper.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Stuffed Clams, Vintage Recipe

Naturally Gluten-Free Meals

STUFFED CLAMS

50 Year Old Vintage Recipe

 

INGREDIENTS

1 Onion, Minced

2 Tsp Butter

2 Tsp Cornstarch

1 Cup Milk

1 Pint Chopped Clams, drained

½ Tsp Sage, chopped

1 Tbls GF Worcestershire

GF Bread Crumbs

 

Grated Cheese

Paprika

Butter

 

DIRECTIONS

Preheat oven to 350F

12 Clean Clam Shells on rimmed baking sheet

 

In a small pan sauté the onion in butter; set aside.  In a small bowl whisk milk and cornstarch together and pour it over the sautéed onions. Return the pan to heat, stirring constantly until sauce thickens.  Add chopped clams, sage and Worcestershire and simmer a few minutes.  Add enough bread crumbs to form stuffing consistency desired and fill clam shells.  Cover with grated cheese and sprinkle with paprika.  Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top. Serve while hot. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Eggnog, Dairy Free

Naturally Gluten-Free Appetizers 

EGGNOG, Dairy-Free

Serves 8 people

INGREDIENTS

12 Large Eggs, pasteurized, separated

2 Cups Sugar

3 Cups DF Milk

3 Cups Evaporated DF Milk, recipe below

1 Cup Bourbon

1 Cup Dark Rum

1 Tsp Freshly Grated Nutmeg

Pinch of Salt

1 Tbls Sugar

DIRECTIONS

In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine. Move mixture to a medium mixing bowl and set aside.

Place the egg whites in the bowl of the stand mixer and beat to soft peaks. With the mixer still running, gradually add the extra tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the Eggnog mixture until well combined and pour into glass jars with lids. Store in the refrigerator and serve chilled, or allow the Eggnog to age 2 weeks to 2 months if you can wait that long.

NOTE: For an alcohol free Eggnog simply increase to 4 Cups Milk, 4 Cups Evaporated, however this version should be enjoy within 2 weeks.

Dairy Free Evaporated Milk

Makes about 3 cups

INGREDIENTS

3 Cans Coconut Milk, unsweetened

or

6 Cups Almond Milk, unsweetened

INSTRUCTIONS

Place the milk into a large, heavy-bottomed pot. Turn heat to medium-low, and simmer, whisking occasionally, until the amount of milk has been cut in half, about 30 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Sweet Chili Sauce

Naturally Gluten-Free Sauces

HAWAIIAN SWEET CHILI SAUCE

 
INGREDIENTS
 
½ Cup Rice Vinegar
¾ Cup Water
½ Cup Sugar
5 Garlic Cloves, chopped finely
1 Tbsp Coconut Aminos
½ Tsp Cayenne Pepper, optional
2 ½ Tbsp Sriracha
 
4 Tsp Cornstarch
2 Tbsp Pineapple Juice
 
DIRECTIONS
Glass Storage Container
 
In a small saucepan, add the first 7 ingredients and heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium high and bring it to a slow boil. Turn the heat down to medium low and let it simmer for about 2 minutes.
 
Mix the cornstarch and pineapple juice into a smooth slurry and add this to the sauce as well. While stirring frequently, to prevent the sauce from burning at the bottom, simmer the sauce for a further 2-5 minutes while it thickens.
 
Store Sweet Chili Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Custard Pie, Vintage Recipe

Naturally Gluten-Free Desserts

CUSTARD PIE

Vintage Recipe

INGREDIENTS

1 Unbaked GF Pie Shell

5 Eggs, beaten

3 Cup Cold Milk

2 Tsp Vanilla

¾ Cup Sugar

Nutmeg

Salt, to taste

DIRECTIONS

Preheat oven 450F

Beat eggs until frothy.  Add milk, vanilla, and sugar.  Add salt and nutmeg to taste.  Pour into pie shell and bake 35 minutes.  Test with knife, when knife comes out clean pie is done.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida