July Recipes 2010
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Angel Food Cake .. .Oven Barbecued Chicken .. .Rice-Free Chocolate Cupcakes . .
Smothered Tilapia ..
. .Summer Smoothie ..
. .Super-Easy Egg-Free Cake ..
Oven Barbecued Chicken – We love barbecue flavor, but prefer to avoid the high fructose corn syrup – or just plain high prices – of most commercial barbecue sauces. This recipe from Simply In Season is a finger-licking good alternative! I often double the sauce to freeze half for quicker preparation next time.
3-4 lbs chicken pieces (I often use drumsticks and thighs)
Oil (I like corn oil for this recipe)
1/3 c onion (or more)
¾ c Nature’s Promise or other GFCF ketchup
½ c water
1/3 c vinegar (recommend cider vinegar – Bragg’s is especially good)
3 TBS brown sugar
1 TBS Giant or other GF Worcestershire sauce
2 tsp Giant or other GF prepared mustard
¼ tsp salt, if desired
1/8 tsp pepper
In a large pan, fry chicken in a small amount of oil just until brown. Place chicken in a 9x13 inch baking dish and set aside.
Sauté onion in fat remaining in pan. Stir in remaining ingredients and
simmer uncovered for 15 minutes. Pour over chicken. Bake at 350 for 45-60 minutes
or until chicken is cooked through, basting occasionally.
Angel Food Cake – I’ve not tried this recipe myself yet, but it comes recommended from one of my favorite GFCF bakers. Vary the flours to suit your taste. Would be great with summer’s fresh berries or peaches!
½ c rice flour
¼ c buckwheat flour
¼ c tapioca flour
½ tsp Xanthan gum
1 ½ c sugar, divided
12 large egg whites
1 tsp cream of tartar
¼ tsp salt
1 ½ tsp Giant pure or other GF vanilla extract
1 ½ tsp fresh lemon juice
½ tsp McCormick or other GF almond extract
Preheat oven to 325. Combine flours, gum, and ¾ c sugar, stirring with a whisk. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining sugar, two teaspoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract. Sift ¼ c flour/sugar mixture over egg white mixture; fold in. Repeat with remaining flour mixture, ¼ c at a time.
Spoon the batter into an ungreased 10-inch tube pan; spreading evenly. Break
air pockets by cutting through the batter with a knife. Bake at 325 for 55 minutes
or until cake springs back when lightly touched. Invert pan; cool completely.
Loosen cake from sides of pan using a narrow metal spatula. Invert the cake
onto a plate. Yield: 12 servings.
Rice-Free Chocolate Cupcakes – This recipe started out CF and egg-free as well, but I adapted it to give us a break from eating so much rice. My son declared them his favorite chocolate cake.
2 c water
1 ½ c sugar
½ c NP or other GF unsweetened applesauce
1/3 c canola oil
3 tsp Giant pure or other GF vanilla extract
1 c coconut flour
¾ c sorghum flour
¾ c tapioca flour
½ c potato starch
1 ½ tsp xanthan gum
½ c baking cocoa
1 ¼ tsp Rumford or other GF baking powder
1 tsp salt
½ tsp baking soda
Frosting:
1/3 c Earth Balance, softened
2 c confectioner’s sugar
1/3 c baking cocoa
2 TBS water
¾ tsp Giant pure or other GF vanilla extract
In a large bowl, beat the water, sugar, applesauce, oil, and vanilla until well blended. In a small bowl, combine the flours, gum, cocoa, powder, salt, and soda; gradually beat into sugar mixture until blended.
Fill foil-lined muffin cups three-fourths full. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat the margarine until fluffy. Add the confectioners’
sugar, cocoa, water, and vanilla; beat until smooth. Frost cupcakes.
Smothered Tilapia – This recipe actually came from a Karn’s flyer, but was so easily adaptable to GFCF. I fixed it one night when I had a meeting – and was looking forward to the leftovers, but got home and found none! Apparently it was a big hit!
1 ½ lbs tilapia filets (I used frozen)
2 large lemons (I found that one was enough)
McCormick Montreal or other GFCF steak seasoning
Approx. 1 c Mozzerella-flavored Vegan Gourmet or other GFCF “cheese”
(The recipe called for four slices Swiss cheese; we used separate pans and made
some both ways.)
2 large tomatoes, sliced
Dried oregano
Preheat oven to 350. Place the fish in a 9x13 glass baking dish. Slice the lemons in half, squeeze the juice over filets, turning to coat thoroughly. Sprinkle steak seasoning to taste over both sides of the fillets. Lay cheese over filets so they are covered. Place tomato over cheese. Sprinkle with oregano. Bake for 20 minutes until fish flakes easily with a fork. Serves 4.
Summer Smoothie – Of course, your imagination is your only limit when it comes to making great smoothies. But this one, actually a juicer, is an especially good sell with kids – tastes like something out of a Slushie machine, but without the chemicals!
1 ¾ c Frozen chopped peaches (we used home frozen, but I think you can
buy this store-packaged as well)
¾ c Frozen chopped mango (we used Nature’s Promise)
½ c Strawberry Banana Flavored Juicy-Juice
Blend all ingredients until smooth.
Super-Easy Egg-Free Cake – Thanks to Diane for sharing this tip to used boxed mixes to make egg-free cake!
GFCF cake mix, such as Betty Crocker’s new GF cake mixes
1 can soda, such as Sprite or Sierra Mist or Ginger Ale
¼ tsp baking soda
Mix all ingredients together and bake as directed on box. Enjoy!
Summer Smoothie – Of course, your imagination is your only limit when it comes to making great smoothies. But this one, actually a juicer, is an especially good sell with kids – tastes like something out of a Slushie machine, but without the chemicals!
1 ¾ c Frozen chopped peaches (we used home frozen, but I think you can
buy this store-packaged as well)
¾ c Frozen chopped mango (we used Nature’s Promise)
½ c Strawberry Banana Flavored Juicy-Juice
Blend all ingredients until smooth.