Whether you are looking for vegetarian recipes or just want more recipes to use on your headache-free journey, Helena Caffrey's new post has some information that might be invaluable to you.
Thanks for the post, Helena!
http://moremigrainefreecooking.blogspot.com/2010/10/vegetarian-recipes.html
Tuesday, October 12, 2010
Sunday, September 19, 2010
Chili Beans substitute for cooking
1 can pink beans or pinto beans
2 tablespoons tomato paste
1/4 cup water
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon shortening
Combine all ingredients in a saucepan and simmer over medium-low heat for about 15 minutes, stirring occasionally to avoid burning. Add small amounts of water while cooking if needed.
2 tablespoons tomato paste
1/4 cup water
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon shortening
Combine all ingredients in a saucepan and simmer over medium-low heat for about 15 minutes, stirring occasionally to avoid burning. Add small amounts of water while cooking if needed.
Savory Rice
2 cups COLD chicken stock
4 teaspoons flour
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 1/2 cups instant rice
Stir chicken stock and flour together vigorously with a fork until smooth. Heat flour mixture and all remaining ingredients except rice in a saucepan to boiling. Stir in rice and cover. Remove from heat and let sit for five minutes. Uncover and stir. Rice may need to be cooked, stirring constantly, for a couple more minutes if there is any standing water. Do not cook too long as this will make the rice too dry. Remove from heat and let the rice soak up any remaining liquid. Serve and enjoy.
Easier version: Stir chicken stock and flour together as directed above, then combine all ingredients in a microwave safe bowl. Cook on high for 7 minutes. Let stand for two minutes, then serve.
4 teaspoons flour
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 1/2 cups instant rice
Stir chicken stock and flour together vigorously with a fork until smooth. Heat flour mixture and all remaining ingredients except rice in a saucepan to boiling. Stir in rice and cover. Remove from heat and let sit for five minutes. Uncover and stir. Rice may need to be cooked, stirring constantly, for a couple more minutes if there is any standing water. Do not cook too long as this will make the rice too dry. Remove from heat and let the rice soak up any remaining liquid. Serve and enjoy.
Easier version: Stir chicken stock and flour together as directed above, then combine all ingredients in a microwave safe bowl. Cook on high for 7 minutes. Let stand for two minutes, then serve.
Wednesday, August 18, 2010
"Soy" Sauce
1 cup beef stock (from preparing a beef roast in water)
2 teaspoons distilled white vinegar
1 teaspoon brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon salt
Stir all ingredients together in a bowl and cook with your favorite foods. Or, heat in a pan to mix flavors and chill for future use.
2 teaspoons distilled white vinegar
1 teaspoon brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon salt
Stir all ingredients together in a bowl and cook with your favorite foods. Or, heat in a pan to mix flavors and chill for future use.
Hamburger Stroganoff
1/2 lb lean hamburger
2 shallots, chopped fine
1 clove garlic, chopped fine
1 cup mushrooms, chopped
1 teaspoon olive oil
1 cup COLD chicken stock
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
2 oz. neufchatel cheese or cream cheese
1 cup milk
7 oz. cooked egg noodles or spaghetti noodles, if desired
Brown hamburger, shallots, garlic, mushrooms, and olive oil together over medium heat in a large skillet until beef is browned. Drain. Stir chicken stock and flour together with a fork until smooth, then pour into skillet. Add spices and cream cheese. Stir until cream cheese is melted. Reduce heat to simmer and continue stirring for approximately three minutes. Add milk and heat until warm. Pour over noodles, if desired, and enjoy!
1 lb. beef round steak may be used instead of hamburger. Cut steak into bite size pieces and brown for approximately 6-8 minutes before adding the shallots, garlic, olive oil and mushrooms.
2 shallots, chopped fine
1 clove garlic, chopped fine
1 cup mushrooms, chopped
1 teaspoon olive oil
1 cup COLD chicken stock
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
2 oz. neufchatel cheese or cream cheese
1 cup milk
7 oz. cooked egg noodles or spaghetti noodles, if desired
Brown hamburger, shallots, garlic, mushrooms, and olive oil together over medium heat in a large skillet until beef is browned. Drain. Stir chicken stock and flour together with a fork until smooth, then pour into skillet. Add spices and cream cheese. Stir until cream cheese is melted. Reduce heat to simmer and continue stirring for approximately three minutes. Add milk and heat until warm. Pour over noodles, if desired, and enjoy!
1 lb. beef round steak may be used instead of hamburger. Cut steak into bite size pieces and brown for approximately 6-8 minutes before adding the shallots, garlic, olive oil and mushrooms.
Tuesday, July 27, 2010
Caramel Popcorn
10 cups popped, unflavored popcorn, no butter added
1 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 teaspoons baking soda
Pour popcorn in a greased 9 by 13 inch baking dish. Cook sugars, butter, corn syrup and salt in a medium heavy-bottomed saucepan until they reach 255 to 260 degrees on a candy thermometer, or until a small amount of the mixture pressed between two fingers forms a hard ball that holds its shape but is pliable. Pour in the baking soda and stir until foamy. Immediately pour over the popcorn and stir until well coated. Cool for approximately one hour, then break apart and enjoy. Store in a closed container.
1 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 teaspoons baking soda
Pour popcorn in a greased 9 by 13 inch baking dish. Cook sugars, butter, corn syrup and salt in a medium heavy-bottomed saucepan until they reach 255 to 260 degrees on a candy thermometer, or until a small amount of the mixture pressed between two fingers forms a hard ball that holds its shape but is pliable. Pour in the baking soda and stir until foamy. Immediately pour over the popcorn and stir until well coated. Cool for approximately one hour, then break apart and enjoy. Store in a closed container.
Easy, Spicy Salsa
2-3 fresh diced tomatoes or 1 (14 oz) can diced tomatoes
1 small can diced green chilies
2 cloves garlic
2 tablespoons distilled white vinegar
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried cilantro
2 shallots, chopped fine
Combine tomatoes, garlic, vinegar, oil, garlic powder, salt and pepper in a blender or food processor. Pulse a few times until the tomatoes are at desired consistency. Pour into a bowl and stir in the cilantro and shallots. Enjoy immediately, or chill for a few hours to let the flavors set in.
1 small can diced green chilies
2 cloves garlic
2 tablespoons distilled white vinegar
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried cilantro
2 shallots, chopped fine
Combine tomatoes, garlic, vinegar, oil, garlic powder, salt and pepper in a blender or food processor. Pulse a few times until the tomatoes are at desired consistency. Pour into a bowl and stir in the cilantro and shallots. Enjoy immediately, or chill for a few hours to let the flavors set in.
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