Favorite Family Recipes

Best Meatball & Spaghetti Recipe

noreply@blogger.com (Unknown) — Tue, 07 Jan 2025 05:04:00 +0000

This recipe is suggested by a coworker of Italian-Irish descent who says that the perfect meatball is always half ground beef and ground pork. Now that I've tried that combination, I heartily agree!

For the meatballs, I use one pound each of lean ground beef and one pound of ground pork. Let's start with the ingredients for the meatballs; later, you can use your favorite pasta sauce or make your own.

Ingredients:

1-lb lean or extra lean ground beef

1-lb ground pork

1/4 minced onion

1 egg

1 cup bread crumbs (substitute gluten-free crumbs, or two slices GF bread in food processor)

Salt and pepper

1 tsp garlic powder

1 tsp parsley flakes (optional)

1/4 cup parmesan cheese (optional)

Wash hands, then mix the meat and other ingredients very well until blended completely. Have a platter or baking sheet available to set the meatballs on. Scoop meat and form it into round balls. The mixture will be a bit sticky.

Frying the meatballs:

Using a broad bottomed frying pan, set heat to medium high.

Add: 1 tbsp olive oil

When the pan is hot, using tongs, carefully place the meatballs in a single layer in the oil. Space them out in the pan. If necessary, brown half the meatballs first and set aside, and then brown the other half so as not to crowd them in the pan.

Meanwhile, in a large pot, boil water for the pasta. Add a little olive oil and salt to the water if desired.

Carefully add a handful of pasta to the boiling water. Stir quickly to separate the strands.

Gluten-free pasta can be used but be aware that GF pasta is often starchy and may require you to pour out the starchy water and add fresh water and bring back to a boil. Once the pasta is al dente (not too hard or soft, just right for biting!), pour into a colander and set aside.

Meanwhile, watch the meatballs carefully, as you turn and brown on all sides with the tongs. Use tongs to remove the browned meatballs to a platter covered with a paper towel.

When all the meatballs are browned and set aside, you can begin the pasta sauce. Turn off the heat. Then drain the excess oil from the the frying pan, rinse, and wipe out with a paper towel to remove any burnt pieces.

Pasta Sauce:

There are many options for the sauce ("gravy" as Italian cooks refer to it). Here I have used a bottled sauce.

Return frying pan to stove and set on medium heat.

Add 1 tbsp olive oil

Heat oil briefly, then add:

3-4 cloves garlic, minced

DO NOT allow garlic to brown! (Remove pan from burner if necessary.)

Open jar of prepared pasta sauce and pour into the pan, and heat on medium heat for a few minutes. Use a cover to prevent spattering.

Add to the sauce, as desired:

Parmesan cheese

Italian seasoning

Drizzle of olive oil over the top

Return the meatballs to the pan with tongs, nestling them into the sauce. Heat for 5-7 minutes on medium heat, keeping covered until ready to serve.

Place cooked pasta on serving plates and use a ladle to spoon the sauce over noodles. Sprinkle with additional Parmesan if desired. Enjoy!

Anna's Salmon Casserole Recipe

noreply@blogger.com (Unknown) — Sun, 05 Jan 2025 21:38:00 +0000

My mother's recipe for salmon casserole was so delicious, it was published in the local newspaper of the time!

I've included the recipe from original post below. Enjoy!

SALMON CASSEROLE

(Six to Eight Servings)

1 - 16oz can salmon, flaked

1-1/2 cups cooked rice

1-1/2 cups whole kernel corn, drained

1/2 tsp salt

Mix salmon, rice, corn, and 1/2 teaspoon salt together lightly. Please in 6 or 8 individual greased casserole dishes.

SAUCE FOR TOPPING

3 tablespoons butter

1-1/2 tablespoons flour

1 tsp salt

1/4 tsp paprika

2 cups milk

1/2 cup grated cheese

Blend butter, flour, salt, and paprika in a sauce pan. Add milk gradually and cook until slightly thickened. Add cheese. Pour over fish mixture.

Bake in a moderate oven (350 degrees) for 25 minutes. Garnish with sliced stuffed olives.

(Note: A greased loaf pan can be used in place of small casserole dishes; may require longer cooking time.)

Pumpkin Squares

noreply@blogger.com (Unknown) — Sun, 05 Jan 2025 20:30:00 +0000

This is a recipe that I found online but the result when I made it was not what I expected. The baking time had to be extended considerably for it to hold together, given the amount of melted butter that was called for.

However, even though it was not a "success," the result was delicious. We served it as a Thanksgiving dessert topped with whipped cream. I'm sharing with this caveat--and I would make it again!

#1 Ingredients for filling:

1 large can pumpkin

1 can condensed milk

3 eggs, beaten

1 tsp cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 tsp vanilla

1/4 cup granulated sugar

In a mixing bowl, combine the filling ingredients (#1) well and then pour into a 9x13in pan that has been lined with wax paper or parchment.

#2 Added ingredients:

1 box yellow cake mix (Duncan Hines & Betty Crocker have a gluten-free yellow cake mix)

1 cup chopped nuts

1 blocks melted butter (about 4 oz*)

From #2 ingredients, sprinkle the whole box of yellow cake mix over the mixture in the baking pan, then sprinkle the 1 cup of chopped nuts. Pour melted butter over the top and bake at 350 degrees for one hour (or more if not firm yet--when I used more butter, I had to bake for 1 hour and 20 minutes to give the best texture. I have decreased the amount of butter by half in this recipe.) Cool for 10 minutes or until set.

*The original recipe called for two blocks of butter but that depends on the size of a block. I would use no more than one-half cup of melted butter or the mixture takes longer to bake or doesn't firm up.

Once cooled, invert the pan onto a baking sheet or platter. Top with whipped cream, if desired.

How I Discovered I Had a Gluten Allergy

noreply@blogger.com (Unknown) — Thu, 15 Dec 2022 04:33:00 +0000

Why I Decided to Go Gluten-Free

I’ve always loved bread. My mother was a housewife in the old sense of the word—she stayed home while my dad went off to work, she cooked and she baked. Boy, how she baked: Vienna tortes, chocolate chip cookies, applesauce cake, chocolate éclairs, and, last but not least, homemade bread! I’ve grown up loving the smell of the yeast cake dissolving in water, the dough rising, and the warm comforting aroma of the bread just hot from the oven. Let’s face it, I was hooked.

Throughout my life, though, I’d had issues. Nothing too out of the ordinary—a little sluggishness, bouts of constipation—until I reached middle age, when my magic charm ran out and I gained a lot of weight. For my milestone birthday (the big 5-0), I had planned a big party to celebrate and to numb the pain of going “over the hill.” So—six months before, I embarked on the Atkins diet to get rid of those extra pounds once and for all. I did so well on that diet (I happen to love bacon and cheese!), that I went from a size 14 to a size 6 in six months.

Never did I exclude vegetables from my eating regimen—the only changes I made to were to eliminate breads, potatoes, and sugar from my life. The diet worked so great that I stuck to it more or less religiously for five years. I maintained a good weight and stayed around a size 7 or 8 during that time. At the end of five years, I figured I could add back the foods I had previously denied myself.

Looking back now, I realize that the symptoms that I experienced then coincided with me falling off the Atkins wagon. I was no longer able to go hiking anywhere without easy access to a bathroom because I had urgent (like “right now”) diarrhea. I had to stick close to home, basically because I was going every half hour.

Of course, I couldn’t live like this! I made an appointment to get a colonoscopy because I feared the worst—colon cancer. The gastroenterologist assured me that I did not have cancer and everything looked ok, except for what he called “micro-bleeds” the entire length of the small intestine. He couldn’t tell me what caused these bleeds but assured me that I didn’t have cancer or polyps.

With all this going on, I lost a quick ten pounds from losing all that fluid which, just as quickly, rebounded up to an extra 15 pounds that I just couldn’t get rid of. The diarrhea eventually stabilized but the weight did not come off. I never got up to a size 14 again but did feel bloated and gassy all the time—my stomach at times would look like I was 4 months pregnant.

Meanwhile, my nephew had been running the gauntlet of doctors trying to get answers for a mysterious illness that he had had since his mid-30s, 10 years or so. He was always getting sick and when I saw him during one visit back home, his face looked ashen and gray. I was really scared we would lose him. I was terrified to think that something could happen to my nephew.

Talking to my sister on the phone one day, she told me that a doctor had finally figured out what was wrong with my nephew. He had celiac disease, of all things! I had no idea what that was—I thought it was the same as Crohn’s disease, which I knew was something bad. However, the only thing that he had to do to live a normal life was to avoid anything with wheat in it. He was back to normal health and was looking great!

When I talked to my nephew about his experience with celiac, he explained to me that he was allergic to gluten, which is a protein found in wheat. He could not ever have it, but he’d found it fairly easy to avoid it and still eat well. When I asked him what his symptoms were, my ears perked up: he had uncontrollable diarrhea and bloating. In fact, he said once he went off gluten, he lost 20 pounds right away.

Thanks to that chance conversation, I chose to stop eating wheat. It hasn’t always been easy to know how to avoid gluten, because wheat is not just in your whole-wheat bread! You can find wheat in soy sauce, even, and I don’t understand why.

Here’s a partial list of foods where gluten might be hiding:

Most flours (white or wheat)
Maltodextrin
Malt
Rye
Spelt
Soy sauce (tamari is gluten-free, and so I’ve heard is La Choy brand)
Barley
Beer
Hydrolyzed Plant Protein
Farina
Barley
Grain vinegar (apple cider vinegar is ok)
Grain alcohol
Durum
Couscous
Graham crackers
Kamut
Modified food starch
Olestra
Packaged puddings
Semolina
Orzo
Flour tortillas
Cream of wheat cereal
Croutons
Most cornbreads (mixed with regular flour)
Bran

This is by no means a complete list.

If you are concerned that you may have gluten sensitivity, you can ask your doctor to order a gammaglobulin test. Be aware though that unless you are actively consuming wheat products, i.e., gluten, the test usually will turn up negative.

In my opinion, your body will tell you whether or not you have gluten sensitivity, so I prefer to do my own challenge testing. Watch how your body responds when you stop eating certain foods for a week or so and then try and eat them again. You may notice that your tummy puffs up or you feel gassy and uncomfortable. Oftentimes, the effect will be immediate.

The reason for the puffiness or bloating is that gluten (if you are sensitive to it) erodes the lining of the intestine and can lead to “leaky gut,” where the impurities in the intestine lead out to the surrounding tissues and cause inflammation. This is just my own opinion, but I think that much of what we call obesity is just inflammation of the tissues as a response to attack on the immune system by an offending substance in the intestines, perhaps gluten.

I’ve will be including some resources if you want to learn more about gluten sensitivity, allergic response, and celiac disease.

Why is Wheat So Bad?

Though I’ve been interested in natural health and nutrition for many years now, I’ve only recently started learning about GMOs. GMO stands for “genetically modified organism,” and that means that the genetic structure of an organism (at the DNA level) has been changed. I’ve read recently that, a decade or so ago, scientists figured out how to grow a “supergrain” that could potentially solve world hunger. The idea was to pack even more carbohydrate into wheat (for example) so that in places like Africa and India, where harvests were meager, what little bit of grain farmers grew would yield more nutrition.

This is the last thing we needed in this country! Could we possibly have ended up with some of that carbohydrate-packed grain in our fields? If that is true, then it’s no wonder that obesity rates have skyrocketed, and younger and younger people are struggling with weight issues. Childhood obesity rates in the United States are at record highs.

While I have more reading and study to do on the subject of GMOs, I have a sneaking suspicion that this “supergrain” has somehow made it into the Western diet. We would do well to try and avoid GMOs if possible, and to try to eat food that comes from local and known sources. There are a number of products you can find that will substitute for mainstream flour and wheat products and I’ve tried some of them.

Take charge of your own health—after all, you have to live with yourself for the rest of your life, don’t you?

Gluten-Free Fresh Salmon Loaf

noreply@blogger.com (Unknown) — Sat, 29 May 2021 01:51:00 +0000

This is an updated version of one of my mother's go-to recipes: salmon loaf. She used canned salmon but I experimented with a fresh salmon steak that I had bought and didn't want to go to waste, or to make just another boring fish dinner.

Salmon can be thawed from frozen or bought fresh with the skin on but be sure the fish steak is cut lengthwise, not across the bone. Costco has salmon steaks in their freezer section. A small hand-sized piece (or two smaller pieces together) is plenty for this recipe.

Add your choice of vegetables to color up this fish dish: I cut the kernels from a few cobs of corn that I had boiled the day prior, along with a cup of frozen peas--throw them in a little water and they are ready in no time!

INGREDIENTS

One small (8-10 oz) salmon steak, either fresh or thawed from frozen

Small pat of butter for frying

1 tbsp olive oil

1-1/2 cups gluten-free bread crumbs or panko

1-1/2 tbsp butter

1-1/2 cups hot milk

2 eggs, well beaten

Juice of one-half lemon

2-3 lemon slices (optional)

1 tsp dill

Salt and pepper

One can whole corn, drained (optional) OR cut corn from the cob

1 cup frozen peas, cooked for a few minutes in 1 inch of water (optional)

Dried or fresh minced parsley

Cayenne pepper

White sauce or lemon sauce

DIRECTIONS

Preheat oven to 350 degrees F.

In a skillet, heat the olive oil and part of the butter over medium-high heat. Rinse and pat dry the salmon steak, season lightly with salt, then add to the pan, skin side down. Put a couple of lemon slices on top of the fish and sprinkle lightly with dried dill seasoning. Turn down heat to medium as the butter gets brown. Cover and allow to sear for a few minutes, or until the fish flakes apart easily. Set aside to cool.

Butter the bottom and sides of a 2-quart bread loaf pan, preferably Corning® ware or other ceramic or non-stick bread pan.

When the salmon has cooled, break it apart with a fork and peel off the skin (if you use fresh salmon with skin), careful to be sure there are no bones anywhere. Remove skin and any bones and discard. Add salmon to a mixing bowl and continue to break into smaller chunks.

Add to the bowl: the 1-1/2 tbsp butter and the gluten-free breadcrumbs or panko. Add the hot milk, then the beaten eggs. Add dill seasoning and salt and pepper to taste. Add lemon juice, about 1-2 tablespoons in all. Mix all ingredients together with a fork, taking care not to mash the salmon into too-small chunks. Add the drained canned corn (optional but recommended—I cut the kernels from a cooked cob of corn--so tasty!) and the cooked peas (if used) at this point. Lastly, mix in the fresh parsley. Pour mixture into a buttered bread pan or 2-qt casserole. (If you only have have dried parsley, sprinkle it over the top now.)

Sprinkle a little cayenne powder over the loaf and bake in a 350° oven for 30-40 minutes, or until it is no longer wet.

Served with lemon-dill "béchamel" sauce

Serve with white sauce (also known as béchamel sauce), if desired, or lemon-dill sauce. (Lemon-dill sauce is white sauce with the addition of a bit of lemon juice and dill seasoning at the last stage of cooking.) You can find many recipes for white sauce, which is basically a butter-flour roux, milk added slowly whie cooked over boiling water.

NOTE: If you don’t have access to fresh or frozen salmon steaks, you can substitute canned salmon. Drain well and remove any visible bones.

No Bean Gluten-Free Tamale Pie

noreply@blogger.com (Unknown) — Sat, 22 May 2021 22:25:00 +0000

Tamale pie is a family favorite, but tailored to special diets like mine: I have been gluten-intolerant for 15 years and recently, I have to cut down on beans too. It's quick and easy to make, with ingredients you probably already have on hand.

I like to use lean ground beef to cut down on grease and waste. Since the leaner cuts have less fat, you may have to add a tiny bit of oil to keep the meat from sticking to the pan during frying.

If you prefer less spicy, leave out the chopped green chilis.

INGREDIENTS

Meat Filling:

½ onion, purple or white, coarsely chopped

1 tbsp cooking oil

1 lb lean ground beef

1 14.5-oz can tomato sauce

1 8-oz can whole kernel corn, drained

1 small (4.25-oz) can chopped or sliced black olives, drained

1 small (8-oz) can chopped green chilis

1 tsp salt

½ tsp pepper

1 tsp onion salt

2 tbsp chili powder

½ tsp ground cumin

Cornmeal Topping:

¾ cup cornmeal

1 tbsp gluten-free flour of your choice (Bob’s Red Mill has a variety of baking flours)

1 tbsp sugar

1-1/2 tsp baking powder

1 egg

1/3 cup milk

1 tbsp vegetable oil

Shredded cheese, Monterey or cheddar, about ½ cup, optional. Add between meat layer and cornmeal topping layer before baking.

INSTRUCTIONS

In a heavy bottom Dutch oven or other cooking pot, add the cooking oil and then stir the chopped onions until almost transparent. Remove the onions to another bowl and set aside. Add the ground beef and a few drops of oil if needed to keep beef from sticking. When the ground beef is nearly all browned, add back the onions to the pan, and stir well. Season with salt, pepper, onion salt, the cumin, and the chili powder.

Pour the can of tomato sauce into the meat mixture, then the olives and HALF of the green chiles (set aside the rest of the chilis for later). Stir well and continue to cook on medium heat for about 10-15 minutes, or until heated through and the flavors combine. Turn off heat and let rest while preparing the cornmeal mixture.

Cornmeal Mixture:

In a medium to large mixing bowl, add the cornmeal, the gluten-free flour, sugar, and baking powder. Whisk to combine well and mix out any lumps.

In a separate bowl, mix the egg, milk, and cooking oil, and the rest of the green chiles, then pour into the cornmeal mixture.

Next, spread the meat mixture into the bottom of a 9x13 Pyrex(c) baking pan, scatter the shredded cheese over the top of the meat, then drop the cornmeal-chili mixture using a small measuring cup (I use the 1/3 cup size) over the meat mixture, making sure cornmeal covers most of the meat mixture. Sprinkle lightly with red chili powder if desired.

Bake in a 425 oven for 20-25 minutes. Allow to rest in oven with heat off for 10-15 minutes as mixture will be too wet at first, until the liquid is absorbed into the cornbread topping.

Chai Sweet Potato Pie

noreply@blogger.com (Unknown) — Sat, 22 May 2021 21:17:00 +0000

If you have yams or sweet potatoes and don’t know what to do with them, try this sweet and yummy dessert treat! Have on hand two cooked sweet potatoes (yams). Precook yams or sweet potatoes first, either cut into pieces and boiled OR microwaved whole for 8-10 minutes on high power. Carefully peel off the skins and hard parts and discard.

Preheat oven to 425 degrees.

INGREDIENTS:

1 unbaked pie crust (gluten free if desired)

2 c. cooked, peeled, and mashed sweet potatoes

1 can (15oz) evaporated milk

¾ c. granulated sugar

½ tsp salt

½ tsp ground ginger

1 tsp ground cinnamon

1/8 tsp ground cloves

2 large eggs

For chai flavoring, add ¼ tsp ground nutmeg and ½ tsp ground cardamom*

*Leave this additional step out if you prefer traditional sweet potato pie

INSTRUCTIONS:

Mix all ingredients in a large bowl with a mixer until well blended. Pour into the unbaked pie crust. Bake at 425 degrees for 15 minutes, then lower the temperature to 350 degrees for 30-40 minutes, or until a knife inserted into the filling comes out clean. Let cool for two hours before serving. Add whipped cream topping if desired.

Easy Delicious Split Pea Soup with Ham Hocks

noreply@blogger.com (Unknown) — Thu, 12 Jul 2018 18:25:00 +0000

My mother used to make delicious (and economical to make) pea soup on cold days. She used a leftover ham bone but I find that ham hocks add so much more flavor and texture!

INGREDIENTS:

1 package dried split peas (12 oz)

1 medium onion, diced

2-3 carrots, sliced

2 stalks celery, sliced

1 bay leaf

2 large or 3 small ham hocks

Ham hocks can be found in the frozen aisle, you can store unused portions in your freezer

1 tbsp olive oil

1 box vegetable broth (can substitute 4 cups water)

Pepper, and little or no salt added

INSTRUCTIONS:

Using a Dutch oven or heavy-bottomed pot with lid, add the olive oil and stir in the onion, celery, and carrot. Sauté vegetables for a few minutes over medium high heat until they are tender, then add the broth or water. Immediately add the ham hocks to the pot. Add more water or broth to cover ham hocks. Allow to cook at medium heat for another 5 minutes.

Meanwhile, rinse and drain the peas and add them to pot, along with the bay leaf.

Reduce heat to medium low and allow to simmer, covered, for 40-50 minutes, until peas have dissolved and ham hocks are tender and meat comes off the bone easily. If soup becomes too thick, add a little water and stir, then simmer to the desired consistency. It’s better for pea soup to appear a little soupy because it will thicken up later.

Check the seasoning. I usually don’t add salt because the ham hocks have so much flavor and saltiness. Add pepper, salt if desired, stir and serve hot.

Makes enough for a whole family, or two very hungry people, with enough left over to enjoy the next day, and the next. Tastes great reheated!

Chicken and Shrimp “Gumbo Laya”

noreply@blogger.com (Unknown) — Wed, 13 Dec 2017 20:50:00 +0000

“Gumbo-laya” is my Cajun-Creole inspired version of a shrimp gumbo recipe, made up with the ingredients I had on hand. I’ve added okra and shrimp to my dish, but you could add the Andouille sausage I forgot to buy to make it even tastier. My ad lib gumbo recipe ended up as a mashup of gumbo and jambalaya, so “gumbo laya” it is!

I make no claims for the authenticity of the dish, but I can say it is definitely delicious!

Have all ingredients on hand and ready before beginning this dish.

INGREDIENTS:

2 skinless, boneless whole chicken breasts

¼ c. gluten-free flour (I prefer Bob’s Red Mill 1-to-1)

¼ to ½ c. avocado oil or a mixture of avocado oil* and canola oil

On top of the many health benefits of avocados, avocado oil has an exceptionally high smoke point. Cooking with oils at temperatures above their set smoke point can create trans fats – a leading contributor to heart disease, cancer and other chronic health conditions. Protect your heart and health with avocado oil. Source: chosenfoods.com/pages/avocado-oil-faq

1 tbsp prepared minced garlic, or 1-2 cloves fresh garlic, chopped fine

½ green or red bell pepper, diced fine

2 stalks celery, diced

½ white onion, diced

½ c. chopped parsley

6-8 c. prepared vegetable or chicken broth (approximately two 32-oz cartons); use first one box to thin the roux, and then the other at a later stage of cooking, to desired soup consistency.

½ tsp. thyme

2 bay leaves

2 Roma tomatoes, diced

2 medium carrots, sliced (optional)

2 links Andouille sausage, sliced thin (optional)

2 tbsp. tomato paste

½ tsp. Old Bay Seasoning for color (optional, but recommended)

½ lb. fresh or frozen okra slices

½ lb. precooked tiny shrimp, or whole shrimp, peeled and deveined

1 c. long grain rice (optional)

Crystal brand hot sauce, or hot sauce of your choice

Gumbo filé seasoning (optional), just a pinch on each serving as desired

Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree (Sassafras albidum). Source: Wikipedia

INSTRUCTIONS:

Heat the oil in a heavy pot or Dutch oven on high heat. Add the minced garlic and brown quickly. Remove from pan and save for later. Rinse and pat dry the chicken breasts and add them to the pot. Add a little more oil if necessary to prevent sticking. Quickly brown chicken breasts on both sides, then remove them to a covered dish to add back later. Reduce heat to medium, and add back the minced garlic.

Add a little more oil and then the gluten-free flour to the pot, stirring well to make a paste (a “roux”). Allow to brown a little and then add the bell pepper, onion, and celery (the “Trinity,” in Louisiana cooking). You can add the chopped parsley now or later. Continue to stir, while adding a half-cup at a time of the first box of broth, to keep the mixture smooth. This will take about 15-20 minutes, ideally turning the mixture a darker shade of brown. Stir well each time, scraping the bottom and sides to incorporate all flavors into the roux.

Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Source: Wikipedia

When you have used about half the first box (two cups or so) of the broth and the mixture is thickened but soupy, add the thyme and bay leaf. Add the rest of the first box of broth, and stir well.

Next, add the carrots, chopped tomatoes, parsley, and Old Bay seasoning (if used). If you are using Andouille sausage, add it now. Add the tomato paste, and stir well. Add more liquid from the second box of broth, another two cups or so. Cover and cook on medium heat for 10-15 minutes.

If you are using fresh okra, slice it now. Working with fresh okra is tricky because it becomes gummy. You can soak it in a bowl of water while you work and rinse the knife often. Many prefer frozen okra for this reason. Add the okra to the pot and continue to cook, covered, on medium heat.

Add salt and pepper to taste.

Meanwhile, shred the chicken breasts with two forks to pull them apart, and prepare the shrimp. Add the shredded chicken and cook for a few minutes, then add the shrimp. Lastly, add the rice and turn the heat up until you get a gentle simmering boil. Keep pot covered and reduce heat to medium-low for 15-20 minutes or until the rice is cooked. Remove bay leaves before serving.

Rice is optional, but I like the texture it imparts to this “gumbo-laya” recipe!

Serve hot.

If you have gumbo filé on hand, add a tiny, tiny dash to each serving. Filé seasoning can be overpowering and give a weird taste if you add too much.

I like Crystal brand or Louisiana hot sauce for more delicious flavor, but you can use your own favorite depending on taste.

Makes 6-8 servings. Excellent for leftovers!

Chicken Coconut Curry with Garam Masala Spice Recipe

noreply@blogger.com (Unknown) — Sat, 04 Feb 2017 03:10:00 +0000

This recipe for chicken coconut curry is from my memory of my friend's mother, who made the best chicken curry recipe when she was visiting from Hong Kong. I had never really cared for curry before, but Mrs. Sun made such a delicious curry chicken with coconut milk and raisins that I've been trying to capture it ever since.

I prefer to make my own homemade curry powder using real Indian spices (garam masala) instead of prepared curry spice. You can use prepared curry if you are in a hurry, but when it comes to garam masala, making your own spice mixture is an the best. The aroma is heavenly!

INGREDIENTS:

1 whole chicken, quartered and cut into pieces (remove skin and fat if desired)

1/2 to 1 large onion, chopped fine

Vegetable broth

Ghee (clarified butter)*

Ghee is a solid fat that results after butter is melted down and the clear part is preserved. Ghee is readily available in Indian stores; however, it is easy to make your own clarified butter by placing 1/2 stick (2 ounces) butter in a microwave-safe Pyrex measuring cup and heating on high for 20 seconds. Pour off the clarified top of the liquid butter, and discard the solids at the bottom. Coconut oil can be used in place of ghee or clarified butter, if dairy intolerant. Either of these oils tolerate high heat without burning.

1 can coconut milk

1 cup raisins

Salt to taste.

Curry powder can be used in place of garam masala, or added for more taste

As an option, coconut curry chicken recipe can be prepared with added vegetables, like carrots, potatoes, and green bell pepper. Prepare the veggies and cook as with any stew or soup.

Spices for Garam Masala Recipe:

Ingredients can be found in Indian stores or available from Amazon.com. I would choose the smallest package available so your spices don't get stale in between use (unless you plan to make this recipe often!)

1 teaspoon mustard seeds
1 tablespoon cumin seeds
2 tablespoons coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1 tablespoon green or black cardamom seeds (or a combination of both)
1 tablespoon peppercorns
2 tablespoons ground turmeric
1/2 cinnamon stick
1 or 2 small dried red chiles, if desired (for a mild curry, exclude the chiles)

INSTRUCTIONS:

In a small skillet over medium-low heat, toast the garam masala spices until fragrant, 2 minutes or so. Turn off heat and allow spices to cool for a minute. Have a clean spice grinder ready. (I have an electric coffee grinder that I ONLY use for spices.) Grind the spices to a fine powder. Store unused garam masala spice in a sealed container. In a heavy bottomed pot or Dutch oven, put a tablespoonful of ghee/clarified butter and allow to melt over medium-high heat.

Buy spice grinder at Amazon.com

Add the garam masala spice, all or part as desired, to the oil and stir. Immediately add the chopped onion and stir well. Allow the onion to soften and brown slightly as you continue to stir it. Add the chicken pieces to the pot and stir quickly to coat with spices.

Continue to mix the chicken with the onion and spices until chicken is just a little browned. Pour the vegetable broth to cover the chicken. Add the raisins.

Bring the broth just to a boil and reduce heat to medium-low. Allow the chicken to cook until done but still tender, about 25 minutes. Don't let the chicken continue to boil or the meat can become tough. Reduce heat to low and add coconut milk. Cook for a few minutes more. Do not allow coconut milk to boil.

Serve over rice or by itself as a soup.

6-8 servings

How to Cut Up a Chicken (Video)

Easy Pozole Recipe with Pork Ribs and Chicken

noreply@blogger.com (Unknown) — Sun, 15 Jan 2017 23:26:00 +0000

I was making a pozole recipe using pork ribs and realized that I wanted more meat, so I added chicken breasts to create my take on a traditional chicken pozole recipe. Use enough hominy (maiz molido) and you will have a delicious and hearty pozole soup for these cold days.

INGREDIENTS:

3-4 thick boneless (country style) pork ribs

12 cups of water

6-8 cloves of garlic, peeled and sliced

4 cups beef, chicken, or vegetable broth (I use cartons available at Trader Joe's)

1 teaspoon Mexican oregano

4 boneless and skinless chicken breasts

1/4 white onion, chopped

4-5 stalks celery, rinsed very well and chopped

7-8 large carrots, sliced thickly (about 1/2 inch)

1 ancho or jalapeno chile (optional)

Salt to taste (3 tablespoons at least)

Two or three 29-oz cans of hominy (sold in Mexican stores, also available in Grocery Outlet)

2-3 chiles en adobo, from the can, mashed in 1 cup water

Lime wedges (optional)

INSTRUCTIONS:

Crush garlic cloves enough to easily peel them, then slice garlic in 1/4 inch slices. In the meantime, use a large heavy kettle and fill with the 12 cups of water and 4 cups of broth. Add the sliced garlic and pork ribs and bring just to a boil. As the liquid begins to boil, use a ladle to skim off the foam and discard. This will made the broth clearer. Add the Mexican oregano and salt, and stir. Allow pork and broth to simmer, uncovered, 45 minutes to one hour. The pork ribs should be very tender.

With tongs, remove the pork ribs to a bowl and place them one at a time on a large cutting board. Use caution: they will be HOT! Use two forks to pull apart the pork into shreds.

While you are shredding the pork ribs, add the chicken breasts to the broth. Add back the shredded pork. Allow broth with chicken and pork to continue simmering for 20 minutes more.. Remove the chicken breasts from the broth with kitchen tongs, and follow the same process as above for shredding the pork ribs. You may leave the pieces larger for the chicken, if desired. Add the chicken back to the pot and stir lightly.

At this point, you can add your favorite red chile seasoning. Some people make it from scratch, but I like easy, so I always have canned chipotles en adobo on hand. Open the can and use a fork to take 3-4 chiles and some liquid and place in a 1-cup glass measuring cup. Fill the measuring cup with water to make one cup, then use the back of a spoon to mash the chiles into the water. Discard the solid parts and pour the liquid into the broth. Check for taste by spooning a little of the broth into a saucer to cool, and sip. Add salt if necessary.

Store unused chipotles in a clean glass jar in the fridge. They will keep for months if the container is airtight. I use a small Mason jar for this purpose.

Drain the canned hominy and add them to the pot. Add the chopped onion, sliced celery and carrots to the liquid and cook until tender, about 20 minutes more.

If desired, a roasted jalapeno or ancho chile can be added for more spiciness.

You can roast chiles over a gas flame (if only roasting one) or under the broiler (if roasting several at one time). Turn with tongs as the skin of the chile blackens and puckers. Smells heavenly! Remove seeds and chop chile pepper to desired size. I used ancho chile and sliced it into large chunks. You can also roast chiles on a Mexican cast iron pan, called a comal, available in Mexican stores or on Amazon.

Makes 8-10 servings. Serve with lime wedges. You can store leftover pozole in refrigerator. Tastes even better the next day!

Gluten Free Breakfast Crepes Recipe

noreply@blogger.com (Unknown) — Thu, 16 Jun 2016 17:19:00 +0000

I finally discovered how to do a gluten-free easy breakfast crepes recipe to replace my old favorite French pancakes recipe in the Joy of Cooking cookbook. Breakfast crepes are a light and tasty substitute for ordinary pancakes, and these are gluten free, too!

I use my own mix of sour cream and jam to fill the breakfast crepes; you may want to use your own favorite filling instead. If you have it, lemon curd is a great substitute for jam in this recipe.

GLUTEN FREE BREAKFAST CREPES

I. Dry ingredients:

3/4 cup gluten-free flour (I use Bob's Red Mill All-Purpose Flour)

1/2 teaspoon salt

1 teaspoon baking powder (gluten free)

2 tablespoons of either confectioners or granulated sugar

II. Liquid ingredients:

2 eggs

2/3 cup milk

1/3 cup water

1/2 teaspoon vanilla

Grated lemon rind (optional)

III. Filling:

(See below)

IV. Topping:

A small amount of fruit preserves or jam

Confectioners sugar

Instructions for Crepes:

Sift the flour, then sift again with the rest of the dry ingredients into a mixing bowl. Pour the liquid ingredients into the center of the flour mixture. Quickly mix together the ingredients using a whisk, working out the lumps in a few strokes. If not, don't worry—a few lumps are okay.

Heat a skillet with a few drops of cooking oil. I use a paper towel to thinly grease the bottom and sides of the skillet.

NOTE: I use a 9 or 12 inch skillet for larger and thinner pancakes, which is about 8 French pancakes, enough for two hungry people. If you want thicker pancakes or more servings, use a smaller skillet (5 or 7 inch).

Use a measuring cup with a handle to dip a small amount of the batter from the mixing bowl, and pour into the center of the heated skillet. Immediately, swirl the batter out and over the bottom of the skillet (not the sides!) until evenly coated. Pancake will look thin.

Cook over medium heat until the sides begin to loosen, which won't take long. Have a spatula ready, then scrape under the edges and carefully loosen and flip the pancake.

Cook for 30-45 seconds more and then turn out onto a platter to cool.

Filling:

Adjust the amount of filling according to the number of pancakes you plan to make. The following mixture works for 8 large breakfast crepes. Use filling according to your own tastes and the type of filling ingredients that you have on hand. I use sour cream and jam, as follows.

1 cup sour cream

2 tablespoons (or more) natural blackberry preserves

Mix together in a small bowl and apply towards the outside third of the pancake only, and spread out to both edges. Do not apply filling to the other two-thirds of the pancake. Roll into a long tubular shape and tuck the edge under as you place it onto the platter.

Once all breakfast crepes are filled and on the platter, sprinkle with confectioners sugar and apply a dot of fruit preserves to each crepe. Delicious!

This recipe serves 2-3 people, makes 8 large crepes.

Easy Recipe Banana Bread Gluten Free

noreply@blogger.com (Unknown) — Mon, 13 Jun 2016 18:46:00 +0000

This recipe for gluten-free banana bread is taken from a simple banana bread recipe from my recipe files that dates back to the 70s. I have updated that banana bread recipe using gluten-free ingredients, and added walnuts and raisins.

If you are looking for recipes using ripe bananas, this is excellent. I always freeze ripe bananas for later use if I plan to make banana bread from scratch.

EASY RECIPE BANANA BREAD

Preheat oven to 350 degrees. Have all ingredients at room temperature before beginning.

Ingredients:

1-3/4 cup flour (I use Bob's Red Mill gluten-free flour)

Resift the flour with:
2-1/4 teaspoons baking powder (gluten-free)

1/2 teaspoon salt

Blend until creamy:
1/3 cup shortening (I use butter in place of shortening or margarine)

2/3 cup sugar (substitute brown sugar or coconut sugar, or a mixture of sugars to equal 2/3 cup)

3/4 teaspoon grated lemon zest

Beat in:
1 to 2 beaten eggs

2 very ripe bananas, mashed (or use thawed frozen banana pulp)

Stir in, one or both, as desired:
1/2 cup chopped walnuts

1/2 cup small raisins or other dried fruit

Instructions:

Add the sifted ingredients in about three parts to the sugar mixture. Beat the batter after each addition until smooth. Mixture will be thick. Place the batter in a greased bread pan. Bake the bread for about one hour or until a toothpick inserted in the center comes out clean.

Turn out onto a rack and let cool. Slice and serve.

Chicken with Rice and Olives (Spanish Style Chicken Rice)

noreply@blogger.com (Unknown) — Thu, 09 Jun 2016 17:14:00 +0000

My mother had a quick and easy Spanish rice recipe that she would make when she was in a hurry. I wanted to update that recipe and I discovered a way to make a very easy chicken rice recipe that tastes like Spanish rice, but I substituted long grain brown rice.

I used boneless chicken thighs and my favorite gluten-free vegetable broth in this recipe. With the addition of chipotle pepper sauce and green manzanilla olives, this dish tastes like a flavorful Spanish rice.

CHICKEN WITH RICE AND OLIVES

Ingredients:

6 boneless chicken thighs

1 tablespoon olive oil

4-5 peeled garlic cloves, sliced and crushed with a little salt (see Garlic and Salt Crush below)

5-6 carrots, sliced in 1-inch pieces, or small bag baby carrots cut in two

1/2 fresh red bell pepper, diced

1/2 fresh green bell pepper, diced

Fresh ginger (optional), one slice

1/2 small onion, diced into 2-inch pieces

1 small chopped tomato (optional)

Sea salt as needed to taste

1 quart (32oz) vegetable broth (I use Trader Joe's boxed broth)

Chipotle chile pepper sauce (See below for preparation)

Old Bay seasoning (optional but adds color)

1 cup water

1/2 cup uncooked long grain brown rice

12 green manzanilla olives, without pits

Instructions:

Add the olive oil to a heavy stew pot and heat slightly. Add the sliced, crushed garlic and stir quickly in the oil until slightly browned. Roll out the boneless chicken thighs and arrange them in the pot, making sure there is enough oil covering the bottom of the pan so they do not stick. Increase the heat to medium high. Turn frequently and allow to brown slightly.

Garlic and salt crush:

Slice garlic with a sharp broad knife on a smooth cutting board. Sprinkle a small amount of sea salt or fine-grind kosher salt, then mash the salt into the garlic with the flat side of the knife. Scrape the garlic-salt mixture into the oil in the pot and allow to brown slightly. Garlic and salt crush is excellent for flavoring salad dressings and pizza sauce, too.

Pour the contents of the vegetable broth (1 quart) into the pot and cover with a lid. Allow to cook on medium heat for 5 minutes, then add the chopped onion and sliced carrots. After another 5 minutes, add the red and green bell pepper. Stir after adding each ingredient, and cover the pot again afterward.

At this point, prepare the chipotle chile pepper sauce as directed* Add to the pot and stir. Taste to be sure there is enough flavor, if not add salt to taste. Add Old Bay seasoning if desired. Add ginger slice if desired—crush slightly with the side of the knife to release flavor.

My recipe calls for Embasa chipotle in adobo sauce—use the brand of your choice. Follow directions below and use only a little bit! It's very hot but it gives a hearty smoky flavor. Embasa brand chipotle peppers can be found in the Mexican food section of the grocery store.

Chipotle pepper sauce:

Using a teaspoon, take out 1/2 to 1 tsp of the sauce from the can and mix with 1/2 cup tap water. If you get a bit of the chile, no problem; just mash it together with the water. Discard the big chunks, however.

Set aside to add to ground beef mixture.

Reserve the rest of the can in a small glass Mason jar and keep in refrigerator to use another time.

Allow the broth to cook for another 20 minutes or until the chicken meat is cooked and starting to shred apart. At first, it will look like a thin soup, but after a time, the broth will be reduced. Stir the pot, and then add 1 cup water to the soup to thin it a bit. Now, add 1/2 cup of uncooked brown rice and stir well. Break apart the chicken thighs as you stir. Replace the cover on the pot, and allow the soup to continue simmering on medium low heat for 20 minutes. Don't allow to boil dry.

Just before serving, add green manzanilla olives and stir into the chicken rice mixture. The flavors of the chicken, bell peppers, chipotle pepper sauce, and olives combine nicely to make a dish reminiscent of Spanish rice. Top with a bit of hot sauce, if desired.

Anna's Easy Mix Cocoa Cake (Gluten Free version)

noreply@blogger.com (Unknown) — Mon, 06 Jun 2016 16:27:00 +0000

Anna's "Wesson Oil Cake" is one of my mother's recipes that I found in my index card file, although it was barely readable because of the discoloration of the paper. The blotches and creases tell me that it was a well-used recipe! I remember my mom preparing this cocoa cake recipe from scratch many times when she was in a hurry.

I have made Mom's Easy Mix cocoa cake recipe gluten-free in this recipe. Although it didn't rise as high as I remember my mother's cake did, it still tastes great, like rich cocoa brownies.

EASY MIX COCOA CAKE

Ingredients:

1-1/2 cups cake flour (I used Bob's Red Mill gluten-free flour)

1 cup sugar

1/3 cup unsweetened cocoa

3/4 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk or sour milk

1/2 cup Wesson oil; alternatively, a healthy cold-processed cooking oil

1 egg

1 teaspoon vanilla

1/2 cup boiling water

Directions:

Have all ingredients at room temperature. Sift the flour, then measure it and resift three times with sugar, cocoa, salt, and soda, the last time sifting into a large mixing bowl. Add buttermilk (or sour milk), Wesson oil, egg, and vanilla. Beat until all ingredients are blended, about 30 seconds. Add boiling water, beat another 30 seconds.

Pour into an ungreased pan lined with paper. Bake in a moderately slow oven at 325 degrees for 15 minutes, then increase oven temperature to 350 degrees for 15 minutes longer.

Remove from oven, cool on wire rack for 5 minutes. Once cooled, cut into squares. Sift powdered sugar over the top if desired.

Gluten Free Chile Rellenos with Cheese

noreply@blogger.com (Unknown) — Wed, 30 Mar 2016 00:34:00 +0000

Finally! A recipe for chile rellenos with cheese that is made with gluten-free ingredients. I adapted this chile rellenos recipe from an old Sunset cookbook that I have had for years.

My favorite recipe for stuffed chile rellenos from the book uses either fresh or canned green chiles and has a puffy coating.

For years, I've had to avoid chile rellenos because they are made with flour, but this recipe is gluten-free and just as delicious as the original.

This recipe uses fresh peppers but one small can of California green chiles can be substituted for fresh.

Fresh Ancho chiles

INGREDIENTS:

Have Ready:
6 to 8 large firm California or Anaheim peppers (ancho or poblano is a good substitute)

Oil for frying

1/2 lb. Monterey or pepper jack cheese

Puffy coating batter ingredients:
3 eggs (separated)
1 tablespoon water
1/4 teaspoon salt
3 tablespoons gluten-free flour

Ingredients for Salsa de jitomate (tomato sauce):
3 tablespoons finely chopped onion
1 clove of garlic, minced
1 tablespoon butter
1 can (15-oz) tomato sauce
1/3 cup water
1/4 teaspoon salt
1/4 teaspoon Mexican oregano (or regular oregano)

Prepare salsa de jitomate:

While waiting for the chiles to cool as described below, add the salsa de jitomate ingredients into a small covered pot and allow to simmer on low heat until flavors are blended, about 15 minutes. Turn off heat and let rest until chile rellenos are ready to serve.

Ancho chiles on broiler tray

PREPARATION:

Chile peppers (skip this step if using canned chiles)

Clean and dry the peppers, if using fresh chiles. Have a clean brown paper bag or a heavy ziplock plastic bag on hand. Arrange the peppers close together under the broiler and turn the heat up to broil. Using tongs, turn chiles frequently until blistered and lightly browned on all sides. Check often, and once chiles are well blistered but not limp, lift out into a heavy plastic bag or brown paper bag, and close tightly. Turn off broiler.

Let the bag cool for at least 10 minutes, while you are preparing the salsa de jitomate.

Ancho chiles, ready to peel

By this time, the peppers should be cool enough to handle. Gently peel or rub off the blistered skin from each pepper, and remove seeds gently. If possible, keep the stem intact as this keeps the peppers from opening up during cooking. Lay cleaned chiles on a plate to rest as you prepare the tomato sauce (salsa de jitomate).

Organize your ingredients to make prep easier

A peeled chile that has been stuffed with cheese

Cheese filling

Slice the jack cheese into pieces that will fit inside the chiles, into 1/2 inch thick and 1/2 to 1 inch wide pieces. Cut 1 inch shorter than each chile so that cheese will fit completely into the chile. Canned chiles will most likely use smaller pieces of cheese than fresh chiles do.

Insert a piece or two of jack cheese into each prepared chile and set aside while preparing the coating.

Puffy batter coating

Separate 3 eggs, with yolks in one bowl and whites in another bowl. Be sure bowls are clean and dry. Beat the yolks with an egg beater or wire whisk until they stand up in soft peaks. Beat the yolks with 1 tablespoon water, 3 tablespoons gluten-free flour, and 1/4 teaspoon salt until the yolks are thick and creamy. Gently pour yolks into the whites, and use a spatula to fold them carefully into the mixture.

Cook the chile rellenos

Heat 1-1/2 inches of oil in a wide medium-sized frying pan on medium heat.

Dip the stuffed chiles rellenos into the fluffy batter mixture, then carefully lift out into a clean saucer using a slotted spoon or flat ladle.

TIP: Test if the oil is hot enough by dipping a wooden chopstick or skewer into the oil until tiny bubbles form around it.

From the saucer, carefully slide the chiles rellenos into the hot oil. Adjust the heat if necessary. When the bottoms are golden brown, use the spatula and fork (or another spatula) to turn them over. Drain on a platter on top of a few layers of paper towel.

Serve hot and top with salsa de jitomate.

Easy Recipe Minestrone Soup

noreply@blogger.com (Unknown) — Tue, 22 Mar 2016 20:24:00 +0000

This easy minestrone recipe is an adaptation of my mother's homemade minestrone recipe. I have tried to stay faithful to her original recipe here.

Not only is it the best recipe for minestrone soup according to our family but is also gluten-free and easy to prepare.

INGREDIENTS:

1-1/2 lb beef stew meat, cut into smaller cubes or sliced thin
1 tbsp olive oil
1 28-oz can of chopped tomatoes and liquid
1 can of pinto beans or other pink beans
3-4 medium carrots, sliced thin
1/2 white onion, diced
2 stalks celery, cleaned and sliced thin (discard leaves)
1 box frozen spinach (or equivalent amount fresh spinach, chopped)
1 tbsp tomato paste (optional)
1-2 cups water or broth
Salt and pepper
Parmesan cheese for garnish

INSTRUCTIONS:
To make homemade minestrone soup, cut the beef stew meat cubes into smaller pieces. Trim the excess fat and discard. Meanwhile, cut up the vegetables and set aside in a bowl. Take the frozen spinach out of the freezer and allow to thaw.

Heat up a heavy stew pot or Dutch oven, then brown the meat in a small amount of olive oil. Stir quickly to brown all sides of the meat. Quickly add the cut vegetables, then the canned tomatoes and their liquid to the pot. Stir again. If not enough liquid, add water or broth to the empty tomato can and stir to get all the tomato sauce. Pour the liquid into the pot. Reduce heat to simmer.

Open the can of beans and drain if desired (optional). Add the beans to the pot and stir.

Meanwhile, add the partially thawed spinach to a separate pot with an inch of water, cover and lightly boil until soft. Using a colander or strainer, drain spinach well. Add to the minestrone soup in the pot. Stir well and continue to simmer covered for another 20-25 minutes to blend flavors.

Add salt and pepper to taste.

For fresh spinach; just rinse, drain, and cut the spinach leaves and add directly to the minestrone soup 5 minutes before serving.

Serve in individual soup plates. Grate fresh Parmesan cheese over the homemade Italian style minestrone, or use canned Parmesan cheese.

Can be served over gluten-free Barilla pasta or with French bread.

Gluten-Free Egg Dumplings (Hungarian Noki)

noreply@blogger.com (Unknown) — Tue, 12 Jan 2016 01:43:00 +0000

This is my interpretation of the traditional flour-egg dumpling recipe that is used in Hungarian cuisine, also known as noki.

Because I am gluten intolerant, I have substituted gluten-free flour in this recipe, and it works perfectly!

GLUTEN-FREE EGG DUMPLINGS

INGREDIENTS:

2½ cups all-purpose gluten-free flour

1 egg

Salt

1/3 to ½ cup lukewarm water

1 tablespoon butter to toss the dumplings

INSTRUCTIONS:

Put the flour in a mixing bowl. Break in egg, add salt. With the help of a wooden spatula, beat until egg is well blended with the flour. Now, slowly and beating steadily, pour in the lukewarm water. The mixture should have the thickness of a soft dough, slightly sticky.

Have plenty of salted water (or broth) ready and boiling on the stove. Dip the wooden spatula into the boiling water to wet it and scoop out a spoonful of the dough. Then, using the sharp edge of a metal tablespoon, quickly clip off small pieces of the dough from the wooden spoon and drop them directly into the boiling water. You can easily adjust the size of the dumplings, depending on how small you cut the dough with each stroke.

When dumplings have risen to the surface, they are done. For larger dumplings, allow them to boil a little longer before removing from the pot. Strain and rinse under cold water. Put softened or melted butter over them and mix. Serve at once while hot.

Can be served with either Real Hungarian Goulash Recipe or Hungarian Chicken Paprika and Dumplings, two of our family's favorite dishes.

Real Hungarian Goulash Recipe

noreply@blogger.com (Unknown) — Tue, 12 Jan 2016 01:26:00 +0000

Hungarian goulash was one of my mother's recipes, but since she made it so often, she never wrote it down. When I looked for a recipe for Hungarian goulash that was as much like my mother's recipe as possible, I wanted to find a good authentic Hungarian goulash soup recipe.

I've made a few changes to the authentic Hungarian goulash soup recipe to make it more nutritious, including substituting homemade broth for the salted potato water that is called for in the recipe, and replacing lard with butter or organic margarine.

HUNGARIAN GOULASH RECIPE

INGREDIENTS:

1-1/2 pounds of boneless beef shank meat, trim off the white parts and cut into 2-inch cubes (should make 1 pound of cubed meat)

1 medium white onion, diced very small

3-4 medium russet potatoes, peeled and quartered

2 tablespoons olive oil

1 tablespoon organic margarine or butter

2 tablespoons Hungarian sweet red paprika

1/2 teaspoon salt

Prep time: 20-25 minutes
Cooking time: About 1.5 hours

Have ready:
2 quarts prepared vegetable or meat soup stock to boil potatoes in
Salt (add to soup stock to taste)

To save time or if you don't have homemade broth, you may substitute boxed or canned broth.

Recommended with this Recipe: Gluten-Free Hungarian Egg Dumplings

INSTRUCTIONS:

Lay the beef shank flat on a cutting board and use a sharp knife to cut horizontally (with the grain) through the meat. This should give you a nice flat piece of meat. Be sure to trim the boneless beef shank well to remove all tendon and casings. Discard the white parts. Now, cut the flat piece of beef shank longways into about 2-inch wide slices, and then finally, cut ACROSS the grain into cubes. Set aside.

Next, dice one medium onion into small pieces (about 1/2 inch). Add the olive oil and margarine OR butter and melt on low heat in a large Dutch oven or heavy pot. Add onions and stir continuously until they become clear and golden in color.

Stir in the paprika, and then immediately add the beef cubes and continue stirring as you allow the beef to brown along with the onions and paprika. Add 1/2 teaspoon of salt, then reduce the heat to medium-low and cover the pot with a lid.

Important! Resist the temptation to add liquid while the beef is cooking. If the beef seems to be sticking to the pot, stir in a tablespoon of broth occasionally throughout the cooking cycle. A rich brown soup base will be formed from the meat juices, onions, and paprika if you follow these instructions.

After the beef has been cooking for about 1 hour, start heating the soup stock. Add the quartered and peeled potatoes and boil until slightly soft. When the potatoes are cooked, remove them to a separate bowl and pour the liquid from the potatoes into the meat mixture.

I chose to add just three-fourths of the broth to the goulash and reserved the rest to boil the dumplings in. The soup may seem thin, but if you add dumplings, it will be very thick, especially the next day when reheated.

Add the potatoes into the soup and heat a little longer.

Lastly, add the boiled egg dumplings and serve with a dollop of sour cream in each bowl. Do not add sour cream to the pot.

Easy Brown Rice Mushroom Recipe (Hungarian Gombas Rizs)

noreply@blogger.com (Unknown) — Fri, 08 Jan 2016 19:32:00 +0000

This easy mushroom rice recipe is adapted from a traditional Hungarian recipe. Instead of white rice, I substitute long grain brown rice and use canned mushrooms instead of fresh, which makes this recipe for mushroom rice really fast and easy.

Mushrooms with rice is traditionally used as a garnish or side dish for roast meats or veal cutlets. Easy Brown Rice Mushroom Recipe is perfect as a one-course meal; it's filling and doesn't need any accompaniment. It can be adapted as a vegetarian dish by substituting olive oil for the butter and using vegetable broth.

INGREDIENTS:
2 cups long-grain brown rice

3 tablespoons butter

1/2 finely chopped onion (optional)

Salt (Use less if you are using a salted broth)

Freshly ground black pepper

3 cups cold chicken or vegetable broth (use boxed or canned broth if homemade broth is not available)

2 tablespoons chopped fresh parsley

2 small cans sliced white mushrooms with liquid

INSTRUCTIONS:

Do not wash the rice! In a medium saucepan, heat the butter and fry the rice for a few minutes. At this point, you can add the chopped onions. Stir well but do not let the rice get too browned. Add salt and pepper to taste. Pour over the rice the 3 cups of cold broth. Cover with lid and bring to a boil, then immediately reduce heat to low and let the rice simmer for 10-12 minutes.

At this point, uncover the pot and stir in the sliced mushrooms and the liquid from the cans. Allow to simmer for another 5-7 minutes or until the rice is no longer hard and the liquid has been absorbed. Add the chopped parsley and stir again. Serves 6.

Place the rice into a microwave-safe serving dish to make reheating easy. Keep leftover rice refrigerated. Tastes great the next day, too!

Serves 8-10
Prep Time: About 30 minutes

Easy Gluten-Free Lemon Meringue Pie

noreply@blogger.com (Unknown) — Mon, 28 Dec 2015 20:33:00 +0000

Easy Gluten Free Lemon Meringue Pie is my adaptation of my mother's perfect lemon meringue pie recipe. Using a dairy-free lemon meringue recipe and substituting gluten-free flour in the filling, I also used a frozen 9-inch gluten-free crust, and made this lemon meringue pie recipe using fresh lemons.

Allergy note: This lemon meringue pie recipe uses eggs but no milk. Gluten free crust may contain milk.

GLUTEN-FREE LEMON MERINGUE PIE

INGREDIENTS:

Filling:

1-1/4 white granulated sugar

2 tablespoons gluten-free flour

3-1/2 tablespoons cornstarch

1/4 teaspoon salt

1-1/2 cups water

2-3 medium-sized lemons, zested and the juice reserved

1 tsp vanilla extract(optional)

2 tablespoons butter

4 egg yolks, beaten

Crust:
One 9-inch gluten-free frozen pie crust, baked*

*If gluten free pie crust shells are not available in your area, you can use a gluten-free pie crust mix instead. Prepare according to package directions.

Meringue:
4 egg whites

6 tablespoons white granulated sugar

1/2 teaspoon vanilla (optional)

The Best Way to Separate Egg Yolks

My mother was very specific in how to separate egg yolks and egg whites. She told me to have two CLEAN bowls ready ahead of time and to use a different clean dry whisk or egg beater for each. This video shows a method of separating egg whites from yolks.

VIDEO: How to Separate Egg Whites from Yolks

INSTRUCTIONS:

Preheat oven to 350 degrees.

Pie Crust:
Unwrap one 9-inch frozen gluten-free pie crust or pastry shell and place it into the preheated oven. As the pie crust begins to soften, use a fork to poke holes into the bottom and sides of the crust so it doesn't bubble up. Continue baking 5-7 minutes or until golden brown. Remove from oven and allow to cool.

Lemon Filling:

Using a medium saucepan, first add the dry ingredients: sugar, gluten-free flour, cornstarch, and salt. Whisk together well and then gradually stir in the water, vanilla (if used), lemon juice, and lemon zest. Cook over medium-high heat and continue to stir well until mixture comes to a boil. Stir in the butter.

How I Make Grated Lemon Zest

How Do You Zest a Lemon?

You might be wondering what is lemon zest? The "zest" is what you get when you grate a lemon rind. I use a firm fresh lemon and just grate the yellow part all around the lemon. Don't shave the white part or it gives a bitter taste. You can use a special lemon zester but I use the tiniest part of my metal food grater to make lemon zest.

I use a clean stiff brush to dust the zest from the grater into a bowl.

To the egg yolks in a small bowl, add a small amount of the hot sugar mixture from the saucepan. Immediately add the egg yolk mixture back into the saucepan and stir or whisk continuously as you bring the mixture to a boil. Continue stirring until the mixture is thick. Because gluten-free flour is used, the mixture may take a little longer to thicken. Remove saucepan from heat.

Use a spatula to help pour the lemon filling into the baked gluten-free pie crust. Allow to cool for a few minutes.

Meringue:

In a medium to large glass or Pyrex bowl with steep sides, whip the egg whites until they are foamy and beginning to stand up in peaks. Add the sugar a little at a time, until the egg white mixture stands up in stiff peaks that only droop a little at their tops. If you wish to add vanilla extract, add it now and whip lightly into the mixture.

Spoon the egg white mixture over the cooled lemon filling in the pie shell. Use a spatula to spread the meringue over the entire filling and onto the edges of the pie crust. The meringue will be very high but will become lower as the pie bakes.

Bake in the preheated oven for 10 minutes or until the peaks and edges of the meringue are golden brown.

Cool on a rack or refrigerate.

Best lemon meringue pie I have ever made!

I prepared this to take along to visit family who live on a mountain road. Despite all the twisting and turning on the way, the lemon meringue stayed ON TOP OF THE PIE and did not slide or shrink. That's never happened when I made other lemon meringue pie recipes, and it was a big hit with everyone!

German Pfeffernusse Cookie Recipe (Gluten Free)

noreply@blogger.com (Unknown) — Mon, 21 Dec 2015 21:03:00 +0000

My mother did not write down any recipes for pfeffernusse cookies for me, but she did bake them a time or two. This gluten-free pfeffernusse recipe is my adaptation of a traditional pfeffernusse recipe.

In German, pfeffernusse means "pepper nuts," even though my husband refers to them as "frosted reindeer droppings"! Either way, they are super yummy.

Although I substitute gluten-free flour in this pfeffernussen recipe, ground spices may contain traces of gluten. McCormick brand spices are reportedly gluten free, but read the labels and do your own research if you must avoid gluten in your diet. Gluten-free suggestions are provided in the links. Despite the name, no nuts are used in this recipe. I have substituted butter for the margarine-shortening mixture in an authentic pfeffernusse recipe that would have been prepared in the 1950s.

GERMAN PFEFFERNUSSE COOKIES

Ingredients

1/2 cup molasses

1/4 cup honey

4 oz (one stick) butter

2 eggs

4 cups gluten-free all-purpose flour (Bob's Red Mill is my favorite)

3/4 cup packed brown sugar

1/2 cup white sugar

1-1/2 teaspoons ground cardamom

1 teaspoon allspice*

1/2 teaspoon ground nutmeg or grated nutmeg

1/2 teaspoon ground cloves

2 teaspoons anise extract*

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1-1/2 teaspoons baking soda

1 teaspoon ground black pepper

1/2 teaspoon salt

1 cup confectioner's powdered sugar (to dust pfeffernussen after they are done)

I like the flavor that allspice imparts to this traditional Christmas cookie pfeffernusse recipe, but if you don't have allspice, you may double the nutmeg and ground cloves to 1 teaspoon each to make up the difference.

*Anise extract is a lightly licorice-flavored essence. Don't skip or substitute for anise extract or the recipe will not turn out right.

Have ready:

Two (nonstick or aluminum) cookie sheets, and nonstick parchment baking paper cut to size of cookie sheets

My daughter and me making German Pfeffernusse aka "Reindeer Droppings"

Directions:

Preheat oven to 325 degrees F.
In a saucepan over medium heat, stir together molasses, honey, butter over medium heat. Cook and continue stirring until butter is melted and the mixture is creamy. Remove the saucepan from heat and allow to cool for 10-15 minutes. Add in the eggs and whisk well into the mixture.
In a large mixing bowl, combine flour, brown and white sugar, and all spices: cardamom, allspice, nutmeg, cloves, cinnamon, ginger, as well as baking soda, ground pepper, and salt. Whisk thoroughly to mix dry ingredients. Add anise extract and whisk again until well mixed.
Add the molasses-sugar-egg mixture and mix well with a sturdy wooden spoon or mixing spoon until blended. Be sure to blend edges and under and over the dough. Put the bowl into the refrigerator and refrigerate at least 2 hours.
Remove the dough mixture from the refrigerator and set out on the workspace with the cookie sheets which have been covered with parchment.
Using a teaspoon, scoop a small amount of dough from the bowl and roll between your palms into acorn-sized balls. Arrange the balls on the lined cookie sheets and place into the oven on the middle rack. Bake for 10 minutes and remove immediately to cool. When they are cooled, dust pfeffernussen with confectioner's sugar.

Once the pfeffernusse cookies are allowed to cool completely,

they can be stored in festive cookie containers. Makes a great gift!

HINT:
Since spice cookies are so expensive to buy ingredients for (and who uses allspice except on Christmas!), you might want to throw a cookie baking party with friends and have each person bring a spice to the party.

Quick and Easy Dolly Madison Bars

noreply@blogger.com (Unknown) — Fri, 18 Dec 2015 22:38:00 +0000

Dolly Madison Bars, known in our family as Dolly Bars, are a scrumptious dessert treat that my older sister has become famous for. Her recipe is quick and easy and can be adjusted for gluten-free diets.

This recipe doesn't require very many ingredients and is ready in no time.

DOLLY MADISON BARS

Graham Cracker Crust:

1 cup regular or gluten-free graham cracker crumbs

1 stick melted butter

Preheat oven to 325 degrees.

If you are using a metal baking pan, increase the heat to 350 degrees and bake only for 15-20 minutes.

Combine crumbs and melted butter in a medium bowl. Mix well and then place the crumb mixture into a 9x12 Pyrex baking dish. Use your palm or the bottom of a measuring cup to press the crumbs down evenly over the bottom of the baking dish.

Filling:

1 cup semi-sweet chocolate chips

1 cup shredded coconut, sweet

1 cup coarsely chopped walnuts or walnut pieces

1 can condensed milk (13.5 or 14 oz, depending on brand)

Next, layer the chocolate chips, chopped nuts, and coconut evenly over the graham cracker crust. Pour condensed milk all over the filling mixture. Bake for 25-30 minutes or until the top is golden brown. Allow to cool and then cut and serve.

Filipino Sticky Rice with Banana Leaf (Biko)

noreply@blogger.com (Unknown) — Thu, 17 Dec 2015 22:09:00 +0000

Filipino Sticky Rice Recipe, or Biko, is an easy and quick way to make something sweet for special occasions or every day. Our family loves this sweet and delicious dessert.

Filipino sweet sticky rice is a dessert treat that is popular not only in the Pacific Islands and Southeast Asia but anywhere Filipino people get together to share delicious cuisine!

All of these items are readily available at your local Asian market. If you absolutely can't find banana leaves, this dessert can be made without them.

FILIPINO STICKY RICE RECIPE

Ingredients:

2 cups uncooked sweet rice

3-4 cups water

1 13.5-oz can coconut milk

1 small can condensed milk

1/2 cup brown or raw sugar

Molasses, 1 tablespoon (optional)

1-2 pieces of frozen banana leaves, cut to size of pan

The traditional recipe calls for 1/2 lb. of brown sugar, or half a box. That's a LOT of sugar! I prefer to use less brown sugar because the condensed milk provides plenty of sweet flavor. Molasses is optional but you can add it for its color and nutritional value and to give a hint of rich flavor.

Instructions:

Preheat oven to 350 degrees.

Spray a Pyrex baking dish with non-stick spray. For this recipe, I used a 9x9 inch baking dish but you can use 9x13 and spread the mixture thinner.

Cut the banana leaves to size so they cover the bottom and up the sides of the baking dish. Set aside.

Pour 2 cups of uncooked sweet rice in a medium saucepan or rice cooker. Cover with enough water so that there is twice as much water as there is rice. I use the index finger measuring method shown here I've never had to use a rice cooker!

Once the sweet rice comes to a boil, reduce heat to low and allow to simmer about 20 minutes. Turn off the heat, then pour the coconut milk into the rice and stir well with a wooden rice paddle or wooden spoon that has been rinsed in cold water. Likewise, add the condensed milk, then the brown sugar. Add the molasses, if used. Stir again until all ingredients are well blended.

With the aid of a rubber spatula, scrape the sweet rice mixture into the baking dish, using the spatula to spread the mixture inside the banana leaves.

Place the baking dish into the oven and bake for 45 minutes or until the top begins to turn golden brown.

Allow to cool before serving.

Best Ever Red Pesto Sauce with Canned Clams

noreply@blogger.com (Unknown) — Fri, 25 Sep 2015 02:43:00 +0000

My homemade red clam pesto sauce always gets raves from family and friends alike. It's quick and easy to make with ingredients on hand.

My classic recipe includes fresh basil and a large can of chopped tomatoes, but I recently tried it with pesto sauce that I had frozen earlier from fresh basil, along with a bit of tomato paste supplemented by Clamato juice. It was delicious, too! For this blog, I've included only the best ever classic recipe.

I use gluten-free pasta in my recipes, and Barilla's is by far the best I have found. It cooks just like regular pasta and has the perfect consistency when done.

Red Pesto Sauce with Canned Clams

Ingredients:

2 cans of chopped clams, liquid reserved

1 cup fresh basil

2 cloves of garlic, peeled

1/4 cup olive oil

1/4 cup Parmesan cheese

14 oz can of chopped tomatoes

Additional 1 tablespoon olive oil

Barilla's gluten-free spaghetti

Preparation:

Prepare a pot of water for the spaghetti, add a drop of olive oil to the water to keep pasta from sticking. While waiting for water to boil, open the cans of chopped clams, and remember to drain and reserve the clam juice in another container. Set aside. Meanwhile, add a tablespoon of olive oil to your favorite large cooking pan and add the chopped clams. Stir briefly on medium heat, then turn heat off while you prepare the pesto.

Using a food processor or blender, add the reserved clam juice, the garlic cloves, 1/4 cup olive oil, and the fresh basil. Blend well. Open the large can of chopped tomatoes. If needed, add some of the liquid from the canned tomatoes to the blender or food processor. Add the parmesan cheese and blend again. Pour the blended pesto sauce over the clams in the pan. Finally, add the rest of the canned tomatoes and mix well. Heat on medium heat as you stir the pan and when the sauce bubbles, reduce the heat to low. You may pour a little olive oil around the top of the sauce while it is cooking; eventually the olive oil will become absorbed into the sauce. Continue to stir periodically as the sauce thickens, for about 20 minutes.

At any point in the preparation, once the water is at a full boil, you may add the spaghetti to the boiling water. Stir immediately to separate the strands. Continue cooking the spaghetti until you can lift a strand out of the boiling water with a pasta fork, let it cool and then take a taste test to find out if it is "al dente," meaning it offers resistance to the bite but is not too hard or too mushy. Once the spaghetti is done just right, take a hot pad and remove the pot from the stove to a colander and drain it well under running water to remove the starch. This will prevent the spaghetti from sticking together.

Pour the sauce over the spaghetti, add a little Parmesan cheese or Italian parsley for garnish and enjoy!