...but I have been inspired to share recipes that work with friends from Bearskin Meadow Camp and others who are not necessarily, but can be, both diabetic and gluten sensitive. The recipes I am going to post are tested and can be used by anyone, but the unifying principle is that there is no gluten in any of them. Finding gluten free recipes that work can be a challenge. At camp, we in the kitchen cook for between 1 and 30 people each session who have a gluten allergy, in addition to the 70 to 280 other campers and staff, and it gets expensive buying pre-made gluten free foods. The recipes in this blog are certified tasty. I am also including dishes that are just originally gluten free and are reasonably easy to cook and will expand friends' recipe banks. I am starting with two that we have recently made and turned out very well. The main thing to remember, if you have a gluten issue, is to READ labels even if the packaging says: Gluten Free. There can be unreported wheat in something with soy sauce and it will depend on your sensitivity what you choose to use or ignore. I welcome feedback and would appreciate hearing from anyone who tries these recipes. More to come...
APPLE-CRANBERRY CRUMBLE
Makes one 8 inch square dessert.
INGREDIENTS:
Cranberry layer
2 cups fresh or frozen cranberries
¼ cup apple or orange juice
½ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
Apple layer
1 tablespoon cornstarch
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons butter
2-3 pounds sweet tart apples e.g. Pink Lady, Honey Crisp (4 to 6 medium), peeled, cored, and cut into 1/4-inch-thick slices
½ teaspoon vanilla
Topping
1 cup oatmeal
¼ cup oat bran
¼ cup rice flour
1/3 cup brown sugar
¼ cup butter
1 tablespoon butter for greasing the 8x8 inch Pyrex baking dish (is the best)
INSTRUCTIONS:
1. Bring cranberries, juice, sugar, cinnamon, and salt to a boil in medium saucepan over med-high heat. Cook, stirring occasionally until berries have completely broken down and juices have thickened to jam-like consistency, about 10 minutes. Remove from heat and let cool while preparing the apples and topping.
2. Mix brown sugar, cinnamon, salt, cornstarch and butter in large microwave-safe bowl; add apples and toss to. Microwave on high power, stirring with rubber spatula occasionally, until apples start to turn translucent around edges and the juice thickens, 9 to 12 minutes. Add vanilla. Set aside while preparing the topping.
3. Mix the oatmeal, oat bran and brown sugar together. Cut in the butter until the mixture is crumbly
4. Pour cranberry mixture into the buttered baking dish. Spoon the apple mixture on top of cranberries. Add the crumbled topping.
5. Bake in a 375 degree oven until top is golden brown and the juices are bubbling through, 20 to 25 minutes.
*****************************
CHILI LIGHT
(Fairly fast and tasty, especially if you make the chili paste. Secret ingredients: salsa, chorizo, cocoa, molasses)
Ingredients:
1 - 2 tablespoons olive oil
1 medium onion, chopped fine
1 green or red bell pepper, chopped fine
3 cloves garlic, minced
1 pound ground turkey
½ lb chorizo Trader Joe's Soyriso or pork or turkey choriso (optional)
1 (14 1/2-ounce) can diced tomatoes
1 cup medium salsa (recommended: a jar of Trader Joe’s medium salsa)
1 can chopped Ortega chilies
2 tablespoons tomato paste
1 teaspoon molasses
Seasoning:
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
salt to taste
or
Make a chili paste, add all or part, save leftover in a glass jar:
5 dried New Mexico chilies, remove stems and seeds, chopped, fry in a dry frying pan until they begin to soften. Add to a blender, then add the following ingredients and blend to a paste:
1 teaspoon salt
1 tsp chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon cocoa powder
3 tablespoons cornmeal
1/2 cup chicken broth
1 (15 ounce) can red kidney beans
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
Optional to add to chili before serving:
Chipotle Tabasco sauce
Sour cream or Greek Yogurt
Grated cheese
Green or white onions, diced
Directions:
Heat oil in large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally until vegetables are softened. Add the turkey (and chorizo if you choose) and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the tomatoes, salsa, tomato paste, molasses and either seasoning option; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 1 hour. Add the beans, continue to simmer for 20 minutes. Serve with any or all of the options.
No comments:
Post a Comment