GFCF Recipes

GFCF Recipes

1.26.2007

Wings -- (not the band)

What a treat these are to make and enjoy with your kids. I buy a 2 lb. bag of wings every so often from a local farmer. That's when we splurge and have wings and fries night. If you do this, make the fries first (the chicken seasoning "dirties" the oil and will coat the fries).

So, wash the wings. I cut them into sections and remove the tips.

In a bowl, I mix chickpea flour, sea salt, paprika and a bit of cayenne pepper to add some punch.

I heat canola oil in a large pan. When hot, I coat the wings with the flour/seasoning mix. I don't use eggs to coat the wings because my kids can't eat eggs. If yours can, maybe try it to get a better coating. Then put into the pan and fry. Turn to brown all sides. Drain after cooked. Serve with fries and ketchup.

1.20.2007

GFCF ice cream

I GUARANTEE you'll like this ice cream. It's very easy to make. All you need is a blender. And, there's no dairy, no soy, no rice! This recipe is found in Lisa Lewis' Special Diets for Special Kids Two. Here's how to make it:

Ingredients
---------------
1 cup plus two tablespoons Darifree powder
3/4 cup powdered sugar (if corn is an issue, buy corn-free from Miss Robens or make your own using a coffee grinder or blender)
1.5 cups very hot water
2 tablespoons Spectrum palm shortening (this is organic shortening - no soy)
1/2 tablespoon guar gum OR 1/2 teaspoon xanthan gum (note the difference here between tablespoon and teaspoon. If you use too much, the ice cream takes on a taffy like texture)

Put all into the blender and blend well for a couple of minutes. Stop and scrape down the sides to free any powder or clumps stuck to the side. Blend again until smooth -- ice cream smooth. Put into a freezer safe container and freeze. You could also make this using an ice cream maker.

That's it. Wait until frozen, serve and enjoy.

1.13.2007

Untomato sauce

This actually isn't as bad as you might expect. In fact, I eat it with the kids just because it causes less acid reflux after a plate of spaghetti. The only downside to this is it takes a little work. I make big batches and freeze in portions.

Ingredients:
23 oz. carrots washed and peeled
15 oz. beets, washed and/or peeled
1 small onion, chopped
2 cups water
2.5 cups chicken broth
1 tsp minced garlic or two cloves crushed
1 tsp lemon juice
2 tsp parsley
1 tsp basil
1 tsp thyme
1 bay leaf
1 tsp sugar
1 tsp vinegar
2 tsp sea salt
1/2 tbsp. paprika
2 tsp cayenne pepper (or more if preferred)
1/2 tbsp chili powder
1/2 tsp cumin

I start by prepping the vegetables and garlic and cutting into pieces. Then boil until cooked through and soft. Let cool.

Put veggies into blender by the handful along with some of the water and broth. Blend smooth. Continue until all veggies are blended. Put into large bowl. Mix in remaining liquid. Put through blender again to get smooth texture. Pour into stove pot. Add remaining ingredients and stir. Heat to serve.

Try. You can adjust color by tinkering with the ratio of beets and carrots, or by adding others such as yams, zucchini flesh or squash. You can adjust the spice factor by adjusting the cayenne. You can turn this into chili sauce by upping the cumin and chili powder. You could turn this into a tomato paste by cutting back some water and cooking it down.

1.02.2007

Pizza burger pancakes

I think this food is just as fun to say as it is to eat. And my kids love pizza-burger pancake nights. I do too, because they're quick and easy.

First, you make the pizza-burger part, which really is just ground beef cooked and drained, and then seasoned with a taco or other spicy kind of flavor. Personally, I use chili powder, cumin and sea salt. That's it. (Note: I make about two pounds of this at a time and freeze them in 1/2 pound portions for later use. This comes in handy when you need a quick meal.)

While the meat's cooking, make the pancake batter. In a mixing bowl, combine 1/3 cup chickpea flour, 1/3 cup potato starch and 1/3 cup tapioca starch. That's the flour base. Now add 2 tablespoons sugar, 2 tsp baking powder, 1/2 tsp garlic powder and 1/4 tsp sea salt. Mix flour well. Add 2 tbsp canola oil and 1/3 cup water. You'll need to continue adding 1 tbsp water at a time until you reach the right "pancake" consistency. And no, you don't need xanthan gum.

I heat a small nonstick pan and toss in some of the ground beef. Heat for 30 seconds. Then pour some of the pancake batter over top, coating the beef. Turn when the bottom side is starting to brown, just like you would with a pancake. Cook other side until starting to brown.

That's it. I serve a half pancake to each girl with some ketchup to dip in. My youngest likes this cut up into pieces. My oldest likes to eat it whole. I haven't tried, but I'll bet these would freeze nicely.

1.01.2007

Back -- with ketchup fish

Happy New Year!

And let me introduce you to "Ketchup Fish."

Yep, just like it sounds. Ketchup. And fish.

So, here's what you need:

1 lb. cod or other firm fish
1 tsp sea salt
1 tablespoon chili powder
1/2-1 tablespoon canola oil
1 tablespoon Heinz ketchup
1-2 potatoes cut into thin "fry" strips

Heat a nonstick pan. Cut fish into bite sized pieces. Toss in a bowl with other ingredients to coat. Toss into pan and cook until fish is flaky and potatoes are cooked. That's it.

Enjoy.