Archive for the ‘Recipes’ Category

 

Cleo Libonati, RN, BSN

Gluten-Free Risotto with Fresh Herbs

August 5th, 2009 by Cleo Libonati, RN, BSN


Risotto is a unique rice dish with a full-bodied creamy mouth feel. Try it once and you are sure to make it often.

Ingredients
  • 5 cups hot chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1/3 cup onion, chopped
  • 1 ¾ cup Arborio rice (fat short grains)
  • ¼ cup fresh parsley
  • ¼ cup fresh basil
  • 1/8 teaspoon black pepper
  • ½ cup freshly grated Romano or Parmesan cheese

 

Process

Add oil to large heavy pot over medium heat.  Add onions, sauteing until golden. Using a large wooden spoon, stir in the rice.  When the rice is coated with the oil, add a cup of the hot broth and stir frequently until absorbed. 

Add another cup of broth, stirring.  Repeat until all the broth is stirred in and the rice is cooked, about 18 minutes.  Do not over cook.  Rather than being mushy, the rice should be firm yet soft.  Fold in the parsley, basil, and black pepper, and cheese.  Taste before adding salt since the cheese is itself salty.
Serves 4.


Category: Recipes, Side Dishes
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Cleo Libonati, RN, BSN

Gluten-Free Pineapple Raisin Sauce

August 5th, 2009 by Cleo Libonati, RN, BSN

This rich, nutritious velvety sauce takes mild fish, ham, pork and chicken to a higher level of satisfaction and digestibility. Try it over fried tofu for a vegetarian treat.

Ingredients
  • 3/4 cup water
  • ¼ cup juice from pineapples
  • 1/2 cup unsweetened pineapple tidbits
  • 1/3 cup raisins
  • 1 tablespoon cornstarch or white rice flour
  • 1 tablespoon butter or gluten-free margarine
  • sprinkle salt and pepper
  • 1 teaspoon prepared gluten-free horseradish mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon gluten-free soy sauce (optional)
  • 3 tablespoons fructose or sweetener of choice

 

Process

Mix juice from pineapples and water with cornstarch or rice flour and set aside.

Add rest of ingredients to a medium saucepan, stir to combine and cook over medium low heat 4 minutes.  Whisk in cornstarch mixture and raise heat to medium high.  Cook until thickened, about 2 minutes.  Stir in butter or margarine.

Makes one cup / serves 2

Category: Recipes, Sauce
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Cleo Libonati, RN, BSN

Gluten-Free Brazil Nut Crusted Fish

August 5th, 2009 by Cleo Libonati, RN, BSN

You’re in for a nutritious treat with this delightful dish. With or without the sauce, each forkful delivers crunch with tender, flaky fish. This dish is rich in selenium and protein with magnesium, calcium, zinc, potassium, vitamin D and omega-3 fatty acids for strength, vitality and a bright outlook.

Ingredients

For each serving:

  • 1 mild white fish fillet, fresh or thawed (haddock, tilapia, mahi mahi, flounder)
  • 1/3 cup Brazil nuts, chopped
  • 1 tablespoon gluten-free corn flakes, crushed
  • 1 tablespoon milk substitute
  • 1 tablespoon olive oil
  • Sprinkle salt and black pepper

 

Equipment

Baking dish.

Process

Preheat oven to 350 degrees F.

Combine nuts, corn flakes, salt and pepper on a flat plate to form a mound of crumbs.  On a separate plate, add milk substitute, and then dip fish in milk to cover the surface. Remove fish and roll in crumbs to thickly cover.

Spread oil on baking dish where fish will set, then add covered fillet(s).  Bake 20 minutes.  Fish should flake when pulled with a fork.  Serve with our Pineapple Raisin Sauce.

Nice with a green vegetable like kale and cooked rice or risotto like our Brazil Nut Risotto recipe.

Category: Entrees, Recipes
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Cleo Libonati, RN, BSN

Gluten-Free Sauteed Beef Liver and Onions

August 5th, 2009 by Cleo Libonati, RN, BSN

Beef liver is the best source of copper, as well as, protein, iron, potassium, selenium and vitamin A. This recipe will help you appreciate the sweet flavor and smooth texture of health-giving liver, organic, of course.

Ingredients
  • 1 pound organic beef liver
  • 1 large mild onion
  • 1 tablespoon oil
  • ½ cup fine rice flour
  • ¼ teaspoon salt
  • ½ teaspoon black pepper

 

Equipment

Large heavy skillet.

Process

Rinse liver under cold water.  Carefully remove any large white veins by cutting or pulling them away from the liver.  Dredge liver pieces in rice flour then salt and pepper.  Set aside.  Heat pan over low medium flame then add oil.  In a minute, arrange liver in skillet.  Saute one side until golden.  Turn over and add onions.  Saute liver and onions untill golden.  Onions should be soft and translucent, about 5 minutes.  Be careful not to overcook since this will make the liver tough. 

To make sauce, remove liver to heated platter.  Mix 2 tablespoons cornstarch or rice flour to 2 cups water and add to the skillet with onions. Bring mixture to boil.  Turn down heat and cook 2 minutes to thicken.  Pour over liver.  Serves 4.

Category: Entrees, Recipes
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Cleo Libonati, RN, BSN

Gluten-Free Hearty Pea Soup with Sausage

August 5th, 2009 by Cleo Libonati, RN, BSN

This "nutrient dense" soup is thick, rich and satisfying with lots of protein and minerals.

Ingredients
  • 1 pound roll fresh sausage (found with the breakfast meats)
  • ½ onion, chopped
  • ½ pound dried green peas
  • 7 cups water
  • 1 cup sliced carrots
  • 2 stalks celery, chopped
  • 1 dried bay leaf
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 fresh sage leaves, minced or ½ teaspoon dried sage

 

Equipment

Heavy pot.

Process

Remove plastic covering from sausage roll and discard. Add sausage to a heavy pot, breaking it up with a fork.  Fry over medium heat 5 minutes, stirring with the fork or spatula until lightly browned.  Add onions and cook until nicely browned, being careful not to burn them.  Good soup needs good browning for rich flavor.

Add peas, water, bay leaf, carrots, celery, salt and pepper.  Bring to boil, stirring, then lower heat to simmer.  Cover and cook 45 minutes, or until peas fall apart.  Adjust water to desired consistency. Serves 5.

Category: Recipes, Soup
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Cleo Libonati, RN, BSN

Gluten-Free Braised Chicken Livers & Onions

August 5th, 2009 by Cleo Libonati, RN, BSN

If you’ve never tried chicken liver, here is a dish that is nutritious, fast, and flavorful. Enjoy this excellent source of vitamin A, vitamin B12, iron, riboflavin, niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), copper, selenium, and protein once a month to keep healthy.

Ingredients
  • I pound container of natural/ organic chicken livers; rinsed well in cold water to remove bitterness
  • ½ cup rice flour or corn flour (masa harina)
  • 2 tablespoons olive oil or canola oil salt & black pepper
  •  ½ medium onion, thin sliced
  • 1 cup water
  • 1 teaspoon lemon juice or vinegar (apple cider or rice)
  • 2 tablespoons rice starch or corn starch

 

Process

Cut liver lobes in half, then dredge in flour of choice.  Heat skillet to medium, then add oil and livers.  Sautee until golden, about 5 minutes. Sprinkle salt & pepper. Turn over and add onions.  Sautee everything till golden, about 5 minutes. Remove cooked livers to a heated platter.

To make gravy, add lemon juice or vinegar to water then stir in starch.  Add to pan, scraping up brown bits for flavor. Cook until thickened, about 3 minutes. Adjust salt & pepper.

Serves 4.

Category: Entrees, Recipes
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Cleo Libonati, RN, BSN

Gluten-Free Apple Amaranth Pancakes

August 5th, 2009 by Cleo Libonati, RN, BSN

These pancakes are great for breakfast. Nutritious low fat amaranth adds its rich protein, fiber, iron, calcium, and B vitamins to whole grain brown rice, eggs and applesauce for a nutrient dense breakfast that really satisfies.

Ingredients
  • 1/3 cup amaranth flour
  • 1/3 cup brown rice flour
  • 1/3 cup white rice flour
  • 1/3 cup tapioca flour or cornstarch
  • ½ teaspoon gluten-free baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon fructose or other sweetener
  • 2 eggs
  • 2 tablespoons oil
  • 1/3 cup applesauce
  • 1 cup water
  • 1 teaspoon apple cider vinegar

 

Equipment

Skillet or griddle.

Process

Blend dry ingredients in a medium mixing bowl.  Stir in eggs, oil, vinegar, applesauce and water just until mixed.

Allow to set a few minutes, then drop 2 to 3 tablespoons onto hot greased griddle or heavy skillet. When bubbles form around the edges of the pancakes, flip over to cook other side.  Works just as well for making waffles. Serves 4. 

Category: Breakfast, Recipes
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Cleo Libonati, RN, BSN

Old Fashioned Stomped Lemon-ade

August 5th, 2009 by Cleo Libonati, RN, BSN

This tangy, refreshing lemon-ade has stood the test of time not just for extracting loads of vitamin C from the rind, but for exceptional taste. Someone can always be found to do the stomping, especially children. Makes a quart. New wooden stompers can be easily bought, or have fun looking for the old, turned ones found at garage sales or flea markets.

Ingredients
  • 1 large fresh lemon
  • 1/2 cup Gluten Free Works fructose
  • 1 quart of fresh water
Equipment

A heavy glass pitcher and a wooden stomper.

Process
  1. Scrub the lemon with baking soda on a clean wet cloth.
  2. Rinse well then cut into thin slices.
  3. Toss the lemon slices into the pitcher with the fructose.
  4. Stomp a few minutes until the juice is rendered, but not so long as to mash the rinds.
  5. Stir, add ice cubes and enjoy!

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Category: Beverage, Recipes
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Cleo Libonati, RN, BSN

Gluten-Free Cinnamon Applesauce Pancakes

July 28th, 2009 by Cleo Libonati, RN, BSN

The added nutrition of applesauce and rice bran puts these mouthwatering pancakes a step above their plain cousin. Cinnamon boosts the flavor and aids digestion. So give it a try.

Ingredients

Dry ingredients:

  • I cup fine white rice flour
  • ¼ cup brown rice flour
  • ¼ cup tapioca flour or cornstarch
  • 1 tablespoon rice bran
  • ¾ teaspoon salt
  • 2 teaspoon gluten-free baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • 2 teaspoons fructose
  • 1/2 teaspoon cinnamon

 

Liguid ingredients:

  • 2 large eggs
  • ½ cup natural applesauce
  • ½ cup water or milk or milk substitute (more if you like thinner pancakes)
  • 3 tablespoons oil

 

Equipment

Griddle or large skillet.

Process

Heat your griddle to 350 degrees F.

Combine dry ingredients in mixing bowl and whisk together with wire whip. Add liquid ingredients to the dry ingredients. Mix together with a fork to blend. Mixture may sit up to 5 minutes, but do not stir again or you will lose fluffiness.

Lightly grease the griddle or heavy pan, spreading a teaspoon across the surface with a small piece of folded paper towel. Set the towel aside to refresh the surface if pancakes start to stick.

Scoop a few tablespoons to make the pancake size you prefer onto your heated griddle. Allow them to cook until the bottom is set and bubbles begin to appear around edges. Don’t worry if you flip too soon, just be quick about it and they’ll be fine. On the other hand, if you wait until the top is dry, the pancakes will be tough and disappointing.

Remove to heated plates. Serve with choice of syrup or jam. If you make these pancakes thick, you can eat them out of hand without any added sweetener. If you make them thin, you can roll them around whipped cream. Serves 4.

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Category: Breakfast, Recipes
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Cleo Libonati, RN, BSN

Gluten-Free Pumpkin Bread

July 28th, 2009 by Cleo Libonati, RN, BSN

This pumpkin bread will make you the envy of your family, friends and neighbors whether they are gluten-free or not. The flavor is reminiscent of pumpkin pie. The texture is soft and moist. It is our favorite quickbread. This bread is rich in vitamin A, potassium, magnesium, zinc, selenium, manganese, B vitamins and protein.

Ingredients
  • 1 cup white rice flour
  • ¾ cup brown rice flour
  • ½ cup tapioca flour or cornstarch
  • 2 tablespoons rice bran
  • 1 teaspoon salt
  • 2½ teaspoon gluten-free baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1/3 cup fructose or choice of sweetener
  • 1/3 cup honey
  • ½ cup safflower oil
  • 2 eggs
  • 1 cup pumpkin puree
  • ½ cup plumped raisins

 

Equipment

Three non-stick 5 ¾ x 3 x 2 ½ inch bread pans

Process

Preheat oven to 375 degrees F.  Three non-stick 5 ¾ x 3 x 2 ½ inch bread pans or regular straight-sided pans  that you grease and dust  with rice flour. Dusting helps the mixture hold the sides when rising.

Combine flours, rice bran, salt, baking powder, baking soda, and spices in a large bowl and sift together with a wire whip.  Set aside.

Add raisins to a cup of boiled water for 5 minutes to plump, then drain.

In a medium bowl, slowly beat honey and sugar into eggs then beat in butter, margarine, or oil and vanilla.  Scrape into bowl with dry ingredients and mix with a wooden spoon. Stir in the pumpkin puree.  Mix lightly just until blended.  Fold in raisins. Turn into prepared pans – batter will fill pan close to top. This bread raises up and holds its shape. Bake for 30 to 35 minutes or until toothpick inserted comes out clean. Remove from pans to cool on a rack.

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Category: Baked Goods, Recipes
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