His Mercy

"His Mercies Are New Every Morning"

A Thought

In this life we can not always do great things. But we can do small things with great love.." :) Mother Teresa

Prayer Quote

“I pray because I can't help myself. I pray because I'm helpless. I pray because the need flows out of me all the time- waking and sleeping. It doesn't change God- it changes me.”
― C. S. Lewis


I believe in the sun even when it's not shining. I believe in love even when I don't feel it. And I believe in God even when He is silent. (quote found on the wall of a concentration camp)

Weather Underground

Click for Wylie, Texas Forecast

Tuesday, November 11, 2008

Christie's Gluten Free Test Kitchen

I am coming up with Gluten Free Recipes and decided to add them to my blog if I like them. These are my original creations. I hope you enjoy them.

Coconut Macaroons
makes 1 1/2 dozen-2 dozen cookies

2 1/4 c unsweetened shredded coconut
1/2 c sugar
2 egg whites at room temperature
1 tsp vanilla extract
1/4 tsp baking soda
1 pinch of salt

Preheat oven to 325º

Line a cookie sheet with parchment paper.

Beat egg whites until frothy white.
Add soda, salt and 1/4 of sugar

continue to beat adding sugar a little at a time.
Add vanilla

Continue to beat until stiff peaks form.

Add coconut. Fold into mixture.

Drop by spoonfull and bake for about 10 minutes.

Mushroom Onion Smothered Steak
(my friend Kim gave me the basic mushroom recipe)

Either use real steak or hamburger patties

1 8 oz. carton of sliced mushrooms
1/2 onion sliced
1/4 cup of butter
1/2 cup of marsala cooking wine
a little salt
1/2 tsp garlic powder
pepper to taste (optional)

Melt butter with mushooms and onions. Saute' in pan for a while. When they are well coated and wilty looking add cooking wine, garlic, salt and pepper.
Let cook stirring occasionally.
Sauce will start to boil down and thicken. If it is too thin, you can add 1/2 tsp corn starch, but I prefer to let it boil down.

Smother steak or hamburger patties with mushroom sauce.
(delicious and I don't even like mushrooms that much)

Princess Chicken

1 1/2 lbs. chicken tenders, cut into 1" pieces
1 tsp garlic powder or 1 clove of garlic
1 large sweet onion sliced into thin strips
1/3 c olive oil
1/4 cup gluten free hot wing sauce (any brand if you aren't gluten free)
OR... 1 tablespoon of chinese hot chili
(I used the hot wing sauce)
1/2 cup of orange juice
1/2 cup braggs liquid aminos
1/2 cup cashews
salt and pepper to taste

Cooked rice

Mix chicken tenders, orange juice, wing sauce, braggs, a little salt and pepper together and let marinate for an hour.

Cook olive oil,garlic and onion until carmelized. Add chicken mixture and cook until chicken is done. (about 15 minutes)
Add 1/2 cup of cashews and stir well.

Spoon chicken mixture over cooked rice.

I used Jasmine rice for this recipe.

4 cups water
2 cups jasmine rice
1 TLB dehydrated carrots
1/4 cup dehydrated vegetabele blend
salt, pepper (dash each)
1 tsp olive oil added to water
1/4 c dehydrated onion

boil water, add all ingredients, turn heat to low and cook until
rice is done. Around 20 minutes. Turn heat off and let sit with lid covered
for 5 minutes. Season with butter if you want to.

Olive Cashew Salad

2 cups of Manzinalla green olives with pimentos sliced.
1/2 cup of cashews
1/2 white onion diced.

Combine ingredients and cool for about an hour.
That is it. It really tastes great!

Oven Roasted Nuts

Buy any nut you like, (I like cashews)

Buy them RAW by the lb.

I usually cook about 1 1/2 lbs. of nuts at a time.

Spread them on a cookie sheet and add about 4 Tablespoons of olive oil
and sprinkle salt over them. (lightly)

Bake at 300º for about 30 minutes, (or until golden brown) stirring every 5 minutes.

It is hard to tell with Almonds as they are already dark, but this time seems to be the magic time that works.

Enjoy them warm. When they first come out of the oven, they seem a little chewy, but quickly firm up and get crunchy. The longer you cook them the crunchier they become.

Cole Slaw and Chicken

1 16 oz. package of washed and rinsed coleslaw
or chop up your own cabbage with shredded carrots
1/2 cup gluten free mayonaise- Hellmans
1/2 cup of sour cream
1/4 cup of red wine vinegar
1/2 cup of olive oil
1 tsp garlic
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper coarsely ground
1/2 cup slivered almonds
1/2 cup craisens or rasins

Mix all wet ingredients and spices into a bowl and stir until
smoothe. Pour over coleslaw and stir, coating coleslaw well.

1 lb.chicken tenders or breasts cut into 1" cubes
1/4 tsp garlic poweder or 1 clove minced
1/4 cup of dried onions
2 TLB of dehydrated vegetables or bell peppers
(if you can't find these, just use 1 TLB parsley)
2 TLB olive oil.

Heat pan with oil and add all ingredients. Stir chicken several times
until thoroughly cooked. (about 20 minutes)

Let chicken cool.
After chicken has cooled down about 1/2 hour. Add to coleslaw.
Refrigerate over night.

serves 6

Baked Potato Salad

4 small or medium sized baked potatoes cooled in refrigerator over night
and cut into pieces
1/2 jar of Vlaski dill relish
1 small white onion, diced
1/2 cup green salad olives w/ pimentos
1/2 tsp dill weed
1/2 tsp garlic powder
fresh ground pepper
1/2 tsp of liquid smoke
1/4 cup red wine vinegar
1/2 cup mayonaise (Hellmans is gluten free)
3/4 cup of sour cream

Mix all spices and vinegar into mayonaise and sour cream
pour over all other ingredients and stir together.
Let chill for about an hour before serving.

Instead of Mayonaise and Sourcream
Substitute 1/2 cup of light olive oil
1/4 cup red wine vinegar
1/2 tsp liquid smoke
1/2 tsp basil
and all other spices mentioned above
mix dressing well and pour over potatoes.

Potato salad is very tasty with gluten free sausage, such as
Mozarella/Artichoke, or Poblano pepper.... there are gluten free sausages
available at Sams Club at a very reasonable price.

Gluten Free Crepes

Oh my, I just figured out how to make these.
they are dangerously good. :) Beware!

For 2 crepes

1/4 cup tapioca flour
1 TLB potato starch
2 TLB sweet white rice flour
1/2 tsp powdered vanilla
1 egg
1/4 cup milk
Mix all ingredients making sure batter is quite thin.
On a VERY HOT oiled skillet, pour 1/2 batter.
When it looks cooked on one side turn, and wait just a minute
transfer to plate.
In middle of cooked crepe, add 1 TLB of Lingonberry Preserves
1-2 tsp butter,
sprinkle with powdered sugar.
Roll up
Sprinkle top with powdered sugar.

I ate 2! dang. :)

Gluten Free Spinach Crab Dip

1 cube gluten free vegan vegetable and spice bullion
1 TLB diced dehydrated carrots
2 cups of chopped spinach, steamed and WELL DRAINED
6 green onions sliced very thin
6 water chestnuts diced into small pieces (more if you like)
1 15 oz container of Natural Lump Crab Meat (no additives)
(available at Sam's Club)
4 oz. cream cheese
2 cups of Sour Cream
1 cup of Hellman's Mayonaise
1 TSP garlic powder
1/4 tsp dill weed
1/2 tsp salt
1/4 tsp ground pepper (freshly ground is best)
1 TLB hot pepper sauce or to taste

Bring Cream cheese to room temperature
blend cream cheese, sour cream and mayonaise together by hand
dissolve boullion cube with dehydrated carrots in 1/4 cup of water
stir and add to mixture
add all ingredients except spinach and crab and stir well.
When spinach is done, make sure it is drained VERY WELL
add spinach to mixture and stir in well.
Add crab meat making sure it is shredded well.

Mix and taste.... add salt or pepper if you think it needs more.
Refrigerate and serve with gluten free crackers
Separate into different dipping bowl for those gluten cracker lovers .:)

Caramel Apple Salad
3 apples diced
1 pear diced
1/2 cup walnuts
1/2 cup of Marzetti's Caramel Apple Dip
3/4 cup of Sour Cream

Mix sour cream and caramel sauce
Pour over fruit and nuts and stir well.

Dill Dip

2 cups of sour cream
1 tsp garlic powder
2 tsp minced onions
1/3 cup dill pickle relish
1/4 tsp dill weed
1/2 tsp salt
Fresh ground pepper
(to spice up add a TLB jalapeno juice or 1/2 c diced jalapenos)
1/2 tsp Knorr tomato/chicken boullion

mix well and serve with chips or vegetables.
best after refrigerating for at least 3 hours to allow flavors to blend.

No comments:

You Are Still Holy