..............Angel
Food Cake ........... .Baked
Ziti .........Barbequed
Beef/Venison Recipe .....
Mock
Pumpkin Pie .....
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Baked Ziti When I use two 8x8 square pans, this simple adaptation of San Giorgio's Baked Ziti recipe tastes great now and stocks the freezer for another meal, too!
1 16-oz package Tinkyada penne or other GF pasta
1 26-oz jar Nature's Promise or other GFCF spaghetti sauce, divided
1 block Vegan Gourmet mozzarella-flavored or other GFCF cheese substitute, shredded
1/4 c chopped fresh parsley or 1 TBS dried parsley flakes
1 egg (Ener-G egg replacer works, too)
1 tsp dried oregano leaves
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
3 TBS Parmesan flavor Vegan Grated Topping or other GFCF "grated Parmesan
cheese"
Heat oven to 375°F. Cook pasta according to package directions; drain.
In large bowl, stir together hot pasta, 1-1/2 cups spaghetti sauce, cheese,
parsley, egg, oregano, garlic powder, salt and pepper. In 13 x 9 x 2-inch baking
dish, spoon pasta mixture; top with remaining 1-1/2 cups sauce. Sprinkle with
"Parmesan cheese"; cover with foil. Bake 30 minutes or until hot and
bubbly. 10 servings (1 cup each). MAKE-AHEAD DIRECTIONS: Prepare recipe as directed,
but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours
or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove
plastic wrap; replace foil. Bake as directed, adding about 10 minutes to baking
time.
Barbequed Beef/Venison Recipe – This goes in the crockpot quickly to make for an easy and delicious start to supper.
2 lbs stewing beef or venison (the recipe suggests cutting it into 1-inch cubes;
I used a whole small roast)
2 large onions, chopped
1/3 c water
1/2 c Nature's Promise or other GFCF ketchup
2 TBS vinegar
2 TBS Giant or other GFCF Worcestershire sauce
1 TBS brown sugar
1 tsp salt
1 tsp paprika
1 tsp chili powder
Place meat in crock pot. Combine remaining ingredients and pour over meat.
Cover and cook on low for 8-10 hours. Use two forks to shred the meat. If you
wish to reduce remaining liquid, cook uncovered for last hour.
Red Lentil Coconut Curry - You can adjust the "spice" level to suit
your family's taste. We started with half of each item, but look forward to
kicking it up a bit next time.
1 large onion, minced
1 TBS oil (or use a bit of the solidified coconut butter from the top of the
coconut milk instead)
1 TBS garlic, minced
1 TBS ginger root, minced
2 tsp curry powder
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp ground red pepper
1/4 tsp ground cinnamon
2-3 bay leaves
13.5 oz can Thai Kitchen or other GFCF coconut milk
1/4 c wheat-free tamari
8 oz can Nature's Promise or other GF tomato sauce
2 c dried red lentils, rinsed
5 c water
1 medium head cauliflower, cut into 1 1/2 inch florets
1 large sweet potato, peeled and cut into 1 inch cubes
1/4 head cabbage, cut into 1 1/2 inch chunks
1-2 c peas, optional (we leave this separate for topping)
Cooked brown rice
Optional toppings - Indian chutneys and pickles (check for GF), fresh diced
pears, roasted sunflower seeds, So Delicious or other GFCF plain yogurt
In a large soup pot, sauté the onion in coconut butter or oil over medium-high heat until transparent but not browned. Add seasonings and reduce heat to medium-low. Cook and stir constantly for 3 minutes; do not let spices and onion brown. Add coconut milk, tamari, and tomato sauce and simmer on low heat for 20 minutes, stirring often.
Meanwhile, in a separate saucepan, cook lentils in water for 15 minutes. Add,
with liquid, to soup pot. Add cauliflower, sweet potato, and cabbage to soup
pot and cook over medium heat just until tender. If using peas, add at the end
of cooking time. Serve over brown rice with toppings as desired.
Mock
Pumpkin Pie – I tried this
as an experiment before Thanksgiving dinner and it turned out to be a big hit!
Simple to prepare and "almost" like the real thing.
12 Joseph's or other GFCF cinnamon "Graham Crackers"
16 oz can Libby's or other pure pumpkin
3/4 c sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs (I used Ener-G egg replacer. It worked, but didn't quite set solid.)
1 c So Delicious Coconut Milk beverage
Lay six graham crackers on the bottom on the bottom of
a greased 5x7 baking dish. Mix together remaining ingredients and pour over
the graham crackers and top with six more graham crackers.
Bake at 425 for 15 minutes; reduce heat to 350 and continue baking for 40-50
minutes “or until knife comes out clean” (without real eggs I’m
not sure this will happen).
Angel Food Cake – A celiac friend shared this recipe for Angel Food Cake. She recommends. Mr. Ritt's GF All-Purpose Flour.
1 1/4 c GF All-Purpose Flour
1 tsp baking powder
1/2 tsp salt
1 tsp cream of tartar
1 1/4 c sugar, divided in half
12 egg whites
1 tsp Giant pure or other GFCF vanilla
Coconut, optional
Sift dry ingredients and half of sugar four times. Beat egg whites until soft
peaks form and add remaining sugar. Add vanilla. Fold in dry ingredients. Bake
in angel food cake pan at 350 for approximately 50 minutes. Turn upside down
to cool.