Februaryary Recipes
2010
..............Cherry
Cobbler ........... .Cornbread
.........Fruited
Quinoa Pilaf ..... Oral
Rehydration Solution .....
....
................
Quinoa
and Black Beans .........
Tropical
Cake with Pina Colada Frosting
..
Fruited Quinoa Pilaf - Many of you have been asking for side dishes that aren’t rice, corn, or potatoes. Our family enjoys this change-of-pace dish as an accompaniment to chicken.
2 TBS sesame oil (or other oil of your choice)
1 leek, sliced (onion would work too)
1 c quinoa
Pinch of salt
1 ¾ c water
¼ c chopped dried mango
¼ c dried cherries
¼ c dried currants
Sauté leek in oil over medium heat until tender.
Add quinoa. Cook and stir for 5 minutes. Add pinch of salt and water. Cover
and cook until quinoa is tender, about 15 minutes. (Add more water if liquid
is absorbed before quinoa is tender. Raise lid if liquid remains after quinoa
is done.) Stir in fruits just before serving.
Quinoa and Black Beans - Here’s another recipe starring nutrition-packed quinoa. Add chicken if you’d like. We enjoy this as is or scooped up on Fritos.
1 tsp vegetable oil
1 onion, chopped
3 garlic cloves, peeled and chopped
¾ c uncooked quinoa
1 ½ c Nature’s Promise or other GF vegetable broth
1 tsp ground cumin
¼ tsp cayenne pepper
1 c frozen corn kernels
Cooked chicken, optional
2 15-oz cans Nature’s Promise or other GF Black Beans, rinsed and drained
½ c chopped fresh cilantro
In a medium saucepan, heat oil over medium heat. Stir in the onion and garlic
and sauté until lightly browned. Mix quinoa into the saucepan and cover
with vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring
to a boil. Cover; reduce heat and simmer 20 minutes. Stir frozen corn and chicken
if desired into the sauce pan and continue to simmer about 5 minutes or until
heated through. Stir in beans and cilantro.
Cornbread - We’ve shared other cornbread recipes in the past, but this new one is my favorite so far - moist, thick, soft, and delicious!
1 c brown rice flour
1 c sweet rice flour
¾ tsp xanthan gum
2 c yellow cornmeal
½ c sugar
4 tsp Rumford or other GF baking powder
1 ½ tsp salt
4 eggs, beaten (I used Ener-G egg replacer)
2 c So Delicious Coconut Milk
½ c vegetable oil (I used ½ c Earth Balance, melted)
In a mixing bowl, combine ingredients through salt. Add “eggs”, “milk”, and oil. Mix just until moistened. Pour into a greased (GFCF!) 9x13 pan and bake at 400 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cherry Cobbler - A fellow food-allergy friend made this dessert for a party recently and it was a big hit with my son. Enjoy!
4 cups pie cherries, pitted (if you're using frozen, thaw first)
1 cup sugar
1/4 cup Earth Balance or other GFCF “butter“, softened
1 1/2 cups Arrowhead Mills All GF Purpose baking mix or other GF flour mix w/
gum
2 TBS Rumford or other GF baking powder
1 cup reserved cherry juice
1 cup carbonated water (This baker used home-carbonated water and recommends
those of us without a carbonater try using sparkling water. Seltzer or club
soda might also work.)
3/4 cup sugar
Drain, cherries, reserving 1 c juice. Set aside.
Combine sugar, “butter“, flour and baking powder in water blending
until smooth. Transfer mixture into well greased (GFCF!) casserole dish and
carefully place drained cherries on top of batter. Sprinkle fruit with sugar
and then pour reserved juice on top. Bake at 375 for 45 minutes or until the
knife inserted into center comes out clean. Serve warm or chilled.
Tropical Cake with Pina Colada Frosting - The recipe is just a few small variations on Lavonne’s Yellow Cake recipe (see “Our First Two Years” Handout) but made a nice mildly-flavored dessert.
2 c sorghum flour
2/3 c arrowroot
1/3 c tapioca starch
1 TBS Rumford or other GF baking powder
2 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1 banana, mashed
3 eggs (I used Ener-G egg replacer)
3/4 c canola oil
1 2/3 c sugar
2 tsp lemon juice
1/2 c pineapple juice
1/2 c So Delicious coconut milk beverage
Combine ingredients through salt and set aside. With electric mixer blend banana, “eggs“, oil, sugar, and lemon juice. Beat well so oil is completely emulsified, and the mixture is light and lemony looking. Turn beater to low and add flour mixture and liquids, alternating. Pour batter into greased and floured pans (a 9"x13" pan, 2 9" round pans or cupcake tins). Bake at 350 for 35-40 minutes for cake. Use toothpick to be sure it is baked all the way through.
For “frosting” - use a coffee grinder or food processor to grind Baker’s Angel Flake or other GF Sweetened Coconut to powder. Stir in a bit of McCormick or other GF rum extract and add enough Pineapple Juice to mix to frosting consistency. This would also be great with Chocolate Frosting - use the Hershey’s Cocoa Chocolate Frosting recipe, replacing “butter” and “milk”.
Oral Rehydration Solution - Here’s one you hope you’ll never use! When our family got the stomach flu during a major snow storm, I found this recipe, used it, and later checked it with a doctor for validity. He adds “Moms and Dads can taste it. If the drink is saltier than tears, it’s too salty. Adding the OJ or banana is preferable for the potassium and the improved taste.“ If you have a child who doesn’t do well with artificial ingredients - or you just want to save a lot of money by not buying Pedialyte or Gatorade - keep this recipe handy. (Wait at least 30 minutes after vomiting; start with 1 tsp every five to ten minutes, increasing as tolerated to 1 TBS.)
4 c water
2 TBS sugar
¼ tsp salt
¼ tsp baking soda (if not available; add additional ¼ tsp salt
instead)
½ c GF orange juice or some mashed banana, if possible
Mix well.