GF Greek Salad

Tomatoes - 3 units,

Cucumbers (small) - 2-3 units,

Sweet red onion - 0.5-1 units,

Bell pepper (green or yellow) - 1,

Olives- 2-3 tablespoons

Fresh mozzarella cheese or feta - 100-150 g

Olive oil - 2 tablespoons

Red wine vinegar (you can substitute lemon juice) - 2 tablespoons

Oregano (dried)

Salt

Freshly ground pepper

Wash tomatoes, dry, cut in half, cut the stalk and cut into large slices.

Wash peppers, dry, cut in half, cut out the seed box and cut into half rings.

Wash cucumbers and cut off the ends.

Cut the cucumbers into circles, about 1 cm thick

Peel onion and cut into half rings.

Cut feta or cheese into cubes.

Mix cucumbers, bell peppers, onions and tomatoes.

Salt and pepper

Sprinkle salad with lemon juice or vinegar and olive oil

Gently stir, put cubes of cheese, sprinkle with dry oregano salad and garnish with olives.

 If want, you can add any kind of crisp iceberg lettuce and the chopped parsley.

Chill before serving salad in the refrigerator for 15 minutes.

GF "Viniagrette" Salad

Potatoes - 2-3 pieces,

Beet - 1,

Carrots - 1-2 units,

Sauerkraut - 100-150 g,

Onions - 1,

Pickles - 2-3 medium pieces,

Vegetable oil,

Green onion

Salt

Preparation

Potatoes, beets, carrots, wash well.

Vegetables add to the pot, cover with water, bring to boil and cook until tender

 Boiled vegetables are peeled and cut into small cubes.

Onion- peel and chop.

Pickles- cut into cubes.

Drain some of the juice from the sauerkraut

Mix with potatoes, carrots, onions, cucumbers, cabbage, and season with oil left from frying an onion and mix.

Add beets, green onions and salt to taste. 

GF Korean Carrots

Carrots - 500 g

Onions - 1

Garlic – 3-4 cloves

Vegetable oil - 50-60 ml

Vinegar - 1.5-2 tablespoons

Crushed coriander - 1/2 teaspoon

Red hot pepper

Ground black pepper

Sugar - a pinch

Salt

Preparation

Wash carrots, peel and cut into thin strips (or use special grater)

Peel garlic and finely chop or put through a garlic press.

Sprinkle carrots with coriander, red and black pepper, salt, sugar, add the garlic.

Peel onion and chop finely.

Heat the oil, add the onions and fry until the onion is browned.

Remove onions from pan with a special spoon with holes (oil should stay in the pan) and discard.

Add the hot oil with garlic to the carrots and spices and mix well.

Add carrots and vinegar, mix.

Chill in the refrigerator.

GF Sorrell “Green” Borsch

•             Chicken broth- 8 cups

•             Cooked chicken pieces

•             Potatoes - 2 units,

•             1 small onion,

•             half a carrot,

•             sorrel/spinach - 100 g

•             vegetable oil,

•             Boiled Eggs - 3 pcs chopped

•             sour cream

•             salt

•             freshly ground pepper

Preparation

Sorrel sort, wash, cut off the stems and coarsely chop.

Potatoes Wash, peel and cut into cubes.

Onion peel and finely chop.

Carrot Wash, peel and grate on the large grater.

Cooking

Bring broth to boil, put the potatoes in and cook for 15-20 minutes, until tender.

While the potatoes are cooking, heat the oil in a skillet, add the onion, a little salt and pepper and fry for about 3 minutes.

Add carrots and cook, stirring occasionally, until soft.

Add fried onions and carrots to broth, stir and cook for about 4-5 minutes.

Add the sorrel, stir the soup and cook for another 2 minutes.

Add chicken and stir.

Add chopped boiled eggs

Season to taste with salt and pepper, cover and leave for 10-15 minutes.

When serving, add the sour cream.

GF Red Borsch

Ingredients:

8 oz chuck beef, cut into bite sized pieces

7 cups water

4 cups chicken broth

2 cups, 2-3 gold potatoes, cut into ½ in cubes

2 cups, cabbage

1 medium onion, minced

1 small carrot, shredded

2 ¼ cups beets, peeled and julienne into 1/8 inch

1 cup water or tomato juice

1 cup diced or crushed tomatoes or tomato sauce

1 Tablespoon lemon juice

1 tsp sugar

3 garlic cloves, minced

dill to garnish

sour cream

In a small pot, place the beef and pour in enough water to barely cover meat. Season with salt, bring to a boil, reduce heat to low and cook for 1-1 ½ hours, until fork tender, while cooking the borsch.

In a large pot, bring the water and chicken broth to a boil. Reduce heat to low and add potatoes and cabbage.

Meanwhile, melt 1-1 ½ Tablespoons butter on medium heat in a skillet. Add onions, season with ¼ tsp salt, cook until translucent, about 3 min, stirring frequently. Add carrots, season with ¼ teaspoon salt and continue cooking until soft, about 4 min. Add to the soup.

Julienne beets. In the same skillet that you used for the carrots and onions, combine beets, water (or tomato juice), tomatoes or tomato sauce, lemon juice and sugar. Season with 1 ½ tsp salt and 1/8 tsp ground black pepper. The lemon juice will keep the beets a beautiful, vibrant red and I also love the slight tang that they give the borscht. The sugar balances out the acidity of the lemon juice. Cover, bring to a boil, then reduce heat and simmer on med heat for 25-35 min, or until beets are tender. Add minced garlic cloves.

When the potatoes are tender, add the beets and beef to the borsch. By this time, the beef should be fork-tender.If you like the consistency of the soup, drain the beef, if you like the soup to be thinner, drain the beef through a fine mesh sieve and add the beef liquid to the soup as well. Season with salt and pepper. 

Garnish with finely chopped fresh dill and a dallop of sour cream.

GF Chicken Egg Salad

• Canned shredded chicken
• Onions chopped finely
• Boiled eggs chopped
• Mayonnaise

Mix all ingredients together and add as much mayonnaise as you like.

GF Salad Rolls and Peanut Sauce

Thin Rice Noodles

Carrots grated

Bean Sprouts

Cucumbers chopped

Lettuce chopped

Mint chopped

Basil chopped

Cilantro chopped

Lunch meat

Spring Roll Wrappers

Soak rice noodles in very hot water for 15 mins until soft. Quickly dip wrappers in hot water. Layer ingredients on wrapper. Fold bottom of wrapper over ingredients on wrapper. Fold sides, roll up, place seam side down on plate.  

Peanut Dipping Sauce

½ cup water

4 TB creamy peanut butter

4 TB GF Hoisin sauce

2 TB sugar

Put all the ingredients in blender and puree until smooth. Garnish with chopped peanuts. Store any leftovers in the fridge,

GF Strawberries and Cream Mousse

1 Tablespoon gelatin

1/4 cup water

2 pints strawberries

6 Tablespoons sugar, divided

1 1/2 cups heavy cream

3 Tablespoons powdered sugar

1 teaspoon vanilla

In a small dish, sprinkle the gelatin over the water and allow to stand for at least 5 minutes.

Meanwhile, hull and coarsely chop 1 pint of strawberries. Sprinkle 3 Tablespoons of sugar over the strawberries and allow to stand. The amount of sugar really depends on how sweet your berries are. You may need to add more or less. The berries will macerate – release liquid and soak in it’s own juices, intensifying the flavor.

Pulse a few times on a food processor or mash the berries together finely.

Slice half of the other pint of berries and sprinkle the other 3 Tablespoons of sugar over the berries. Place the slice berries in a strainer over a bowl or the sink and allow the liquid to drain. We don’t want the berries to exude a lot of liquid into the dessert at this point, so we are getting rid of it.

Whip the cold cream with the powdered sugar and vanilla until stiff peaks form. I always place my bowl and whisk attachment in the freezer before I start preparing the dessert. By the time I am ready to whip the cream, the bowl and the whisk attachment have chilled and the cream whips up much better. When you whip cream, you are whipping air, water and fat. If the fat begins to melt, the whipped cream will collapse, which is why it’s so important to use chilled utensils and very cold cream.

Melt the gelatin in the microwave for about 30 seconds or over a double boiler. Do NOT boil.

Pour the gelatin into the pureed berries and fold carefully into the whipped cream. Arrange the sliced berries on the bottom of a glass dish or in individual serving containers.

Spoon the strawberry gelatin mixture over the sliced berries, smooth the top and refrigerate until chilled and set.

Garnish with the remaining 1/2 pint of berries. 

GF Peaches and Cream Cake

Dough

·         6 eggs

·         1 cup sugar

·         1 cup GF flour blend (I use Pamela's)

·         ½ tsp baking powder

Mix eggs and sugar very well until its thick. 
Add the flour and baking soda. Bake at 350 degrees for 30 mins.

Filling

·         1 Can condensed milk

·         1 tub whipped topping

·         Canned peaches

Beat the condensed milk and whipped topping.

Soak the cake layers in canned peaches syrup. 

Chop peaches and mix with frosting for the middle of the cake. 

Coat the top of the cake in the remaining cream. 

GF No Bake Chocolate Cheesecake

Crust

GF Chocolate graham crackers (i use Kinnikinnick brand)

6 TB butter

Blend graham crackers in blender, Melt butter in microwave. Broil @375 in microwave for 10 mins, let cool.

Filling

1/3 cup sugar

2 pkgs 8oz cream cheese

3 squares semi-sweet chocolate

8oz whipped topping

Mix sugar and cream cheese until its well mixed. Melt chocolate in microwave and add while mixing 2-4 speed. Stir whipped topping in and pour into crust, Cool in the fridge for 4 hours.

GF Meringue Cake

Cake

4 egg whites

Pinch of salt

1 cup white sugar

1 TB cornstarch

1 tsp vinegar

1 tsp vanilla

Rum extract

Topping

1 pint Heavy Whipping cream

1/3 can Condensed milk

Rum extract

Raspberries

Strawberries (chopped)

Melted chocolate

Beat the eggs with salt until you see a lot of white bubbles. Then add 1 TB at a time of sugar mixed with cornstarch.  After all the sugar has been added, mix for another minute or two then add the vinegar, vanilla and a tiny drop of rum extract. Mix until the batter forms nice stiff peaks. Make a circle on wax paper and pour the batter out. Bake at 200 degrees for 3 hours, turn off the oven and do not open until its completely cooled.

For the cream, cool your mixing bowl and beaters in the freezer 10 mins prior to using them. Mix the heavy cream with the condensed milk and a little drop of rum extract, Put the cream over the cooled meringue and top with berries and melted chocolate.

GF Lemon Poppy Seed Muffins

·         2 cups GF Flour Blend w/out xanthan gum (see below)

·         1 ¼ cups granulated sugar

·         ¼ cup poppy seed

·         2 TB plus 2 tsp grated lemon peel

·         1 TB baking powder

·         ¾ tsp xanthan gum

·         ½ tsp baking soda

·         ½ tsp ground cardammon

·         ¼ tsp salt

·         2 eggs

·         ½ cup (1 stick) butter, melted

·         ½ cup milk

·         ½ cup plus 2 TB lemon juice

·         1 cup powdered sugar

Preheat oven to 400 degrees. Grease 18 standard muffin cups or line with paper baking cups.

Combine flour blend, granulated sugar, poppy seeds, 2 TB lemon peel, baking powder, xanthan gum, baking soda, cardamom and salt in large bowl. Beat eggs in medium bowl. Add butter, milk and ½ cup lemon juice; mix well. Add egg mixture to flour mixture stir until just blended. Spoon batter evenly into prepared muffin cups, filling ¾ full.

Bake 12-15 minutes or until toothpick inserted into centers comes out clean. Cool pans on wire racks 10 mins,

Combine powdered sugar and remaining 2 tsps lemon peel in small bowl; stir in enough remaining lemon juice to make pourable glaze. Place muffins on sheet of foil or waxed paper. Sppon glaze over muffins. Garnish with lemon peel. 

GF Flour Blend

1 cup white rice flour

1 cup sorghum flour

1 cup tapioca flour

1 cup cornstarch

1 cup almond or coconut flour

GF Raspberry Muffins

3 cups Pamela’s Baking Flour

1-½ teaspoon Baking Powder

½ teaspoons Baking Soda

½ teaspoons Salt

10 Tablespoons Unsalted Butter, Softened

1 cup Granulated Sugar

2 whole Eggs

½ cups Yogurt, Plain

½ cups Sour Cream

1 Tablespoon Canola Oil

1-½ cup Frozen Raspberries- crushed

Orange zest

Raw sugar

Preheat your oven to 375ºF.

In a bowl, mix the flour, baking powder, baking soda, orange zest and salt together and set aside.

In another bowl, mix softened butter and sugar together slowly.

Add the eggs to the butter and sugar one at a time, mixing after each addition.

Mix the yogurt and sour cream. Add 1/3 of the flour mixture to the butter/egg/sugar and stir in. Next add 1/3 of the yogurt mixture and stir in. Alternate adding flour and yogurt mixture into the batter until mixed well. Add the oil once you are done adding everything.

Add the frozen berries. 

Oil or grease your muffin pan and sprinkle some of the gluten free flour (or cornstarch) in each cup. Fill 2/3 of the way.

Bake for 20-25 minutes or until tops are light golden brown and hard to the touch. 
Sprinkle with raw sugar in the middle of baking.

Remove from oven, wait 2 minutes and then remove from the pan.
Enjoy warm.

GF Banana Bread

Ingredients

·         2-3 really ripe bananas

·         ¾ cup. sugar

·         ¾ tsp. Baking powder

·         1 tsp. vanilla

·         ½ tsp Baking soda

·         2 eggs

·         ¼ tsp. salt

·         1 ¼ cup. brown rice flour 

·         ¼ cup oil

·         Chocolate Chips (opt)

Preheat oven to 350

You can use 1- 2 small loaf pans (spray with non-stick spray) or muffin cups (Use muffin papers)

In small bowl combine banana/sugar/eggs/vanilla. Mix for 1 minute

In large bowl mix together flour/B.powder/b.soda/salt 

Add banana mixture and oil (add chocolate chips here)

Mix well but don't over mix. Pour into bread pans (or muffin cups)

Bake 30-45 min. for 2 bread pans or 20-25 mins for muffin cups

You will know it's done when you insert a knife and it comes out clean