Mushroom Crumb Crust Tilapia with Tomatoes
March 10, 2009Mushroom Crumb Crust Tilapia with Tomatoes
Submitted by:
Linda Simon, RD – www.dinein.us
Mushroom Crumb Crust Tilapia with Tomatoes
Preheat oven to 400 °
1 package (8 oz) fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme or ¼ tsp dried thyme
¾ cup Nut-Thins Smokehouse cracker crumbs
2 Tbsp canola oil
Pepper to taste
1 can (14 oz) crushed tomatoes
1 Tbsp balsamic vinegar
1½ lbs tilapia
1. In a food processor, mince mushrooms until finely chopped. In an iron skillet, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, 5-10 minutes.
2. Remove from heat and add shallots, green onions, parsley, thyme, salt and pepper, Nut-Thins cracker crumbs and canola oil. Mix well. Set this mixture aside.
3. Spread crushed tomatoes in a lightly oiled 9 x 13 inch baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon mixture over fish, covering fillets.
4. Bake for 15-20 minutes until fish flakes easily with a fork and the mushroom mixture is lightly browned.
Note: to make crackers into crumbs- process in a food processor, or slit the bag and whack with a rolling pin.
Delicious gluten-free recipes that everyone will enjoy!
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TAGS: DINNER
Shrimp with Red Curry 10-Minute Simmer Sauce
March 2, 2009Shrimp with Red Curry 10-Minute Simmer Sauce
Submitted by:
Shrimp with Red Curry 10-Minute Simmer Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
1 jar (11.09 ounces) Thai Kitchen® Red Curry 10-Minute Simmer Sauce
2 cups assorted cut-up vegetables, such as broccoli florets, diagonally sliced carrots, red bell pepper strips and snow pea pods
1/2 pound large shrimp, peeled and deveined
1/4 cup thinly sliced fresh basil (optional)
BRING Simmer Sauce to boil in 3-quart saucepan on high heat. Reduce heat to medium. Add vegetables; cook 5 minutes, stirring occasionally.
STIR in shrimp. Simmer 5 minutes or just until shrimp turn pink, stirring occasionally. Add basil, if desired.
SERVE with cooked Thai Kitchen® Jasmine Rice, if desired.
Makes 3 servings.
Chicken with Red Curry 10-Minute Simmer Sauce: Prepare as directed, substituting 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes, for the shrimp.
Nutrition Information Per Serving: 154 Calories, Fat 6g, Protein 14g, Carbohydrates 11g, Cholesterol 112mg, Sodium 985mg, Fiber 2g
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TAGS: DINNER
Sugar Roasted Pecans
March 1, 2009Sugar Roasted Pecans
A delicious treat or tasty snack, good for anytime.
Sugar Roasted Pecans
By Christina Gentile,
NFCA Volunteer Staff Writer
Ingredients
- 4 cups pecan halves
- 2/3 cups sugar
- 2 Tbsp pumpkin spice
- 2 egg whites
- 1 Tbsp ginger
- 1 Tbsp vanilla
- 2 tsp. salt
- 1 Tbsp water
- Preheat oven to 250 degrees F.
- Mix sugar, pumpkin spice, ginger, salt; set mixture aside.
- Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well.
- Toss nuts with egg white mixture until coated. Drain off excess egg mixture with a strainer. Toss nuts in sugar mixture, and again, shake off any excess.
- Bake for 1 hour and 15 minutes, tossing the pecans every half hour.
- Remove from oven.
- Take the parchment sheet topped with nuts off the hot baking sheet and set aside to cool.
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TAGS: FOR KIDS, DESSERT, APPETIZERS/SNACKS
Chicken Soup with Rice Noodles
February 1, 2009Chicken Soup with Rice Noodles
Lovingly created by:
Makes 6 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
3 ounces Thai Kitchen® Thin Rice Noodles
1 cup shredded cooked chicken
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
4 cups gluten free chicken broth
1 cup water
1/2 cup thinly sliced carrot
1/2 cup sliced mushrooms
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons fresh lime juice
1 tablespoon sugar
BRING 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.
DIVIDE chicken, cilantro and green onion evenly among bowls.
BRING chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.
Nutrition Information Per Serving: 122 Calories, Fat 2g, Protein 9g, Carbohydrates 17g, Cholesterol 23mg, Sodium 861mg, Fiber 1g
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TAGS: SOUPS/STEWS
Thai Fried Rice
January 3, 2009Thai Fried Rice
A yummy warm winter dish courtesy of:
Makes 4 Servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
2 tablespoons vegetable oil, divided
1/2 cup chopped onion
1 clove garlic, minced
1/4 pound boneless skinless chicken breasts, beef or pork, cut into thin strips* (optional)
1/2 cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas
2 cups cold cooked Thai Kitchen® Jasmine Rice
2 tablespoons Thai Kitchen® Spicy Thai Chili Sauce
1 tablespoon Thai Kitchen® Premium Fish Sauce
1 egg, lightly beaten
* Or use 1/4 pound peeled and deveined small shrimp (optional)
HEAT 1 tablespoon of the oil in large skillet on medium-high heat. Add onion and garlic; cook and stir about 30 seconds or until garlic is lightly browned. Add meat and vegetables; cook and stir 3 minutes or until meat is cooked through.
STIR in Jasmine Rice, Thai Chili Sauce and Fish Sauce; cook and stir 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 tablespoon oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.
Test Kitchen Tip: For an extra kick, serve with additional Thai Kitchen® Spicy Thai Chili Sauce on the side.
Nutrition Information Per Serving: 265 Calories, Fat 9g, Protein 6g, Carbohydrates 40g, Cholesterol 53mg, Sodium 521mg, Fiber 1g.
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TAGS: SIDE DISHES, DINNER, DAIRY-FREE
Spiced Nuts
December 10, 2008Spiced Nuts
Here we are in mid-December, and if you’re like me, you’ve still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I’m grateful for–including my mechanic, mail carrier, staff in my kids’ doctors offices, the admin folks at their schools, George’s therapists, June’s dance teacher–is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I’ve been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.
Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we’re going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we’re planning to get started again this week.
By the way, on Friday, December 9th, I’ll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It’ll be just 30 minutes or so starting at 11:30am EST. Please join me!
I’ll show you the recipe with some pictures of our process below:
Spiced Nuts
Ingredients:
- 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
- 1 egg white
- 1/3 cup honey
- 2 t. cinnamon
- 1 t. cardamom
- 1/2 t. sea salt
Directions:
1. Preheat oven to 350 degrees F.
2. Help your child unroll some foil over a baking sheet.
3. Look at the nut selections and measure out three cups of your favorite nuts.
4. Your child can dump them out onto the baking sheet.
5. Show your child how to spread the nuts evenly over the baking sheet.
6. Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.
7. Slowly pour over the nuts.
8. Bake for 15-20 minutes until nuts are crisp but not burned!
When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!
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TAGS: APPETIZERS/SNACKS, VEGETARIAN, HOLIDAY, FOR KIDS
Coconut Nutty Cookies
December 1, 2008Coconut Nutty Cookies
Ingredients:
- 1 cup coconut oil
- 6 tbsp unsweetened apple sauce
- 1 tsp salt
- 2 tbsp pure vanilla extract
- 3/4 – 1 ¼ cup agave
- 2 cup gluten-free flour mix
- ¼ c flax meal
- 1 tsp baking soda
- 1 ½ tsp xanthan gum
- 1 cup chopped nuts and/or dried fruits
Directions:
1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the oil, apple sauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
3. Scoop the dough onto the prepared baking sheets, in 1-inch-diameter portions, spacing them 1 inch apart. Gently press each with the heel of your hand to help them spread.
4. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
5. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering.
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TAGS: VEGETARIAN, FOR KIDS, DESSERT
Corn Fritters
November 17, 2008Corn Fritters
Corn Fritters
From “A Primitive Diet” by Beverly Southam
Ingredients
- 1/2 cup brown rice flour
- 1 tablespoon potato flour
- 1 tablespoon arrowroot or corn flour
- 1/2 teaspoon baking powder
- 1 large egg
- 1/3 cup filtered water
- 2 cobs of fresh sweet corn
- 2 shallots and green tops sliced
- 2 tablespoons fresh coriander or parsley chopped
- 1/4 teaspoon salt
- Grind of fresh pepper (optional)
- 2 tablespoons oil
- First take a sharp knife and trim the corn from the cob and put aside.
- Sift together the flours and baking powder three times to distribute the baking powder evenly.
- Place egg, water, salt and pepper into a bowl and whisk lightly.
- Sift in dry ingredients and stir to form a thick batter.
- Add corn, shallots and coriander and gently combine.
- Heat pan on medium heat with the oil and place in generous tablespoons of mixture.
- Cook on one side til lightly brown then with a spatula turn to cook the other side.
- Serve hot with a sauce, such as tomato sauce, on a bed of greens or serve with salsa.
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TAGS: APPETIZERS/SNACKS
Butter Pecan Cookies
Butter Pecan Cookies
Butter Pecan Cookies
By Christina Gentile,
NFCA Intern
Ingredients
- 3/4 cup chopped sugar-roasted pecans
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup sugar, plus more for coating
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups GF flour (3/4 cup Bob’s Red Mill + 1/2 cup Whole Grain Sorghum)
- 1 Tbsp Xanthan Gum
Directions
- Preheat oven to 350°F.
- With an electric mixer, cream butter for a minute.
- Add 1/3-cup sugar and cream for one minute.
- Beat in vanilla, salt, GF flours, and xanathan gum, scraping the sides of bowl, just until dough comes together. Fold in pecans.
- Line a large sheet pan with parchment paper.
- Beat the egg whites; add water and vanilla. Mix well.
- Separate dough into 12 pieces; squeeze dough to shape into balls.
- Roll dough balls in sugar. Place 3 inches apart on a baking sheet.
- Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
- Bake until golden brown, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
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TAGS: DESSERT
Cantaloupe Soup
Cantaloupe Soup
Cantaloupe Soup
From “A Primitive Diet” by Beverly Southam
Ingredients
- 3 cups fresh pineapple or apple juice
- 1 cup fresh coconut milk or canned coconut cream or organic rice milk
- 2 cups cantaloupe balls
- Chopped mint
- Crushed almonds, pecans, or both
- Blend together the juice and coconut or rice milk.
- Add the cantaloupe balls and serve garnished with mint and nuts.
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TAGS: SOUPS/STEWS
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