Boiled Gluten Free Raisin Cake

INGREDIENTS

2 cups raisins

2 cups water

½ cup olive oil

1 cup cold water

2 cups white sugar

4 cups GF all-purpose flour mix

1 ½ tsp cinnamon

1 tsp cloves

1 tsp nutmeg

1 tsp baking soda

½ tsp salt

DIRECTIONS

Boil raisins in 2 cups of water for 15 minutes.

Remove from heat.

Add olive oil and cold water to the raisins.

Mix sugar, flour, spices, baking soda, and salt in a large bowl.

Add the raisin mixture, and stir till just mixed.

Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350º F oven.

It is done if a toothpick, inserted into the center comes out clean.

Brown rice salad

INGREDIENTS

2 cups water

1 cup brown rice

¼  cup diced red onion

½  cup diced celery

¼  cup dried cranberries

1/3 cup vinaigrette salad dressing (Spicy Italian works great)

1 tablespoon sugar

DIRECTIONS

Cook rice according to directions on pkg.

Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar.

Cover, refrigerate, and serve cold.

Corn Chowder

INGREDIENTS

1 2/3 cups chicken broth

2 cups whole kernel corn

1 large onion, diced

3 cups diced potatoes

2 (12 fluid ounce) cans evaporated milk

1/3 cup butter

salt and pepper to taste

DIRECTIONS

In a large pot, over medium heat, combine broth, corn, onion and potatoes.

Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.

Stir in evaporated milk and butter until butter is just melted.

Season with salt and pepper and serve at once.

Finally…Food I Can Eat! – A Great Cookbook

www.deliciousalternatives.com

Bio:  Shirley Plant

Food Allergy Consultant and Dietary Designer

Diagnosed with Fibromyalgia, Chronic Fatigue Syndrome, multiple food and environmental allergies 20 years ago, Shirley has learned through personal experience how hard it is to change your life for the better.

Shirley understands first hand the difficulties of trying to plan creative, nutritious and affordable menus while having to avoid such common foods as wheat, dairy, eggs, corn, gluten, sugar, just to name a few.  But through understanding, education and a keen interest to help people find food alternatives to fit into their life schedules, Shirley has developed an expertise and well known reputation in Dietary Design.

As one of the Food Editor’s for Lapointe’s Cookbook, “From Our Kitchen to Yours”, published by General Store Publishing House and author of “Finally Food I Can Eat” and “Libre” an inspirational dietary handbook and cookbook for people with food allergies and food intolerance, Shirley is well known in the Ottawa area as a expert in menu planning.  She has published various articles for Eco- Sense, a publication for people with allergies, and for the Celiac News, Ottawa Chapter a quarterly newsletter.  She has also been a presenter at the 5^th Annual Heart Smart Smorgasbord, and has done dietary seminars at Rainbow Natural Foods and at the Ottawa Environmental Health Clinic on food allergies, intolerances and rotation diets.

Shirley strives to keep current with new research and development in the area of nutrition and its effect on health. She is actively involved in the AAIA ( Allergy Asthma Information Association), Canadian Celiac Association, and AEHA ( Allergy and Environmental Health Association).

Shirley’s expertise also extends into the kitchen with her tasty deserts and snacks and other specialized catering items. Shirley enjoys performing cooking demos and has appeared on  Rogers TV, CTV’s News at Noon, A Channel News, Regional Contact, and the cooking stage at the National Women’s Show Cooking Stage, and Go Green Expo.

As a Food Allergy Consultant and Dietary Designer, Shirley brings a sound expertise and understanding to clients and their families that few can match. Her pleasant and caring manner, her own experiences as a food allergy sufferer and her creative design flare, makes Shirley and Delicious Alternatives  “a must” for clients struggling to find the light at the end of dietary tunnel.

Katz Gluten Free – Full of Taste

www.katzglutenfree.com

Katz Gluten Free Bake Shoppe (www.katzglutenfree.com) was established in early 2006 by F. Katz, Katz Gluten Free operates out of a state-of-the-art facility, which has been Certified Gluten-Free by the Gluten Intolerance Group® (www.gluten.net) , for our unmatched reliability in complying with strict gluten-free standards. Our facility is completely Nut-free and Dairy-free.

All of our products are certified Kosher by the OU, We feature an extensive, ever-expanding selection of products, to meet the culinary demands of every gluten-intolerant individual.

Our products consist only of pure, high-quality and fresh ingredients, and are thoroughly taste-tested to ensure absolute goodness in every bite.

Three Senses Gourmet – Gluten Free Goodness!

 

www.3sensesgourmet.com

About “Three Senses Gourmet”, Inc.

Back in 2006, Amy Phillips began her quest to create the best frozen, all natural, gourmet style desserts to be enjoyed in every home across the country. With help from a few of her good friends in the food industry, plenty of passion, and her entrepreneurial spirit, Amy was able to launch her company on December 23^rd of 2006. Costco Wholesale gave her the initial opportunities she needed for her company to flourish. Her first shipment sold out within days of Christmas. From then on, many of the finest grocery stores in California began to carry her line of gluten free, frozen Chocolate Soufflés and her amazing Chocolate Chip Brioche Bread Pudding. Currently, Three Senses Gourmet has three desserts including the Chocolate Soufflé and Chocolate Chip Brioche Bread Pudding,  a Chocolate Carmel Soufflé, and her newest creation soon to hit the stores, “Gluten Free, Soufflé Bites”.

Back in 2006, Amy entered a woman, entrepreneur contest sponsored by Oprah and QVV home shopping network, and was chosen out of 4500 Food vendors to appear on QVC three times.

One of her biggest fans is acclaimed radio food critic “Narsai David”.  He has performed three complimentary reviews on Amy’s amazing desserts, and was recently a judge at the 2009 NFCA Gluten Free, Cooking Spree, where Amy’s Chocolate Soufflés took first prize, overall product at the event.  The Executive Chef from Disney was also a judge at the same event.

Amy’s desserts have been also reviewed by many others including:

Diablo Magazine

SJ Mercury

Contra Costa Times

The Examiner

Glutenfreehotproducts.com

The Danville Weekly

The Walnut Creek Magazine

Narsai David  KCBS News Radio 740

ABC Channel 7 Live appearance “The View from the Bay”

Three Senses Gourmet’s desserts will be exhibiting at this years NRA, National Restaurant Associations trade show,  this May in Chicago, Illinois where thousands of Food Service buyers will be looking for the hot new trends such as our “one and only” Gluten Free Chocolate Soufflés, Caramel Chocolate Soufflés, and our gluten free SOUFFLE BITES.

These desserts will all be available online at www.3sensesgourmet this June 2010.



Gluten Free Recipe Swap

May is Celiac Awareness Month so…..
Here is my idea:

I was thinking I could rent a small hall in my area and invite people to make up a few batches of their favourite gluten free recipe and hand out samples along with a photo copy of the recipe to other Celiacs.

I also though it would be good to have an information table where those of us with blogs can give out flyers, fact sheets etc.

To help with the cost of renting the hall, I could “rent” tables to local gluten free business owners to show off their stuff. (Cosmetics, shampoo, soap, food items, etc.)

What do you think?  Good idea? Bad idea?

E-mail me at  freeauntjayne@yahoo.com

If you think it is a good idea, you could do the same thing in your area (?)

Spinach Balls

INGREDIENTS

1 (10 oz) pkg. Frozen spinach

1 egg, beaten

¼ cup margarine, melted

1 onion, minced

½ cup grated parmesan cheese

½ cup potato flakes

1 tsp rosemary

½ tsp pepper

DIRECTIONS

Combine all ingredients and mix well.

Roll into small balls (Walnut size)

Refrigerate at least 2 hours.

Preheat oven to 350ºF

Place balls on a greased cookie sheet.

Bake for about 30 minutes. (Balls may flatten slightly)

Gluten Free Apricot Turnovers

Prepare the dough and filling and refrigerate the night before.

Assemble and bake the turnovers an hour or two before serving.

INGREDIENTS

1 cup margarine
1 cup cottage cheese
2 cups all-purpose flour
1/4 tsp salt

APRICOT FILLING
1 cup chopped dried apricots
Water to cover
1/4 cup sugar
2 tablespoons butter
1/8 teaspoon cinnamon

DIRECTIONS

DOUGH

Combine the butter, cottage cheese, flour, and salt in a mixing bowl and beat until a smooth dough is formed.

Cover and chill 6 hours or overnight.

FILLING

Place the chopped apricots in a small saucepan and just cover with water.

Simmer for 10 minutes; add the sugar and simmer until thickened, another 10 minutes.

Remove from heat and stir in the cinnamon and butter.

Cool before filling pastries.

DIRECTIONS

Remove the chilled dough from the refrigerator.

Roll the dough to 1/4-inch thickness on a lightly floured surface.

Cut into 3-inch squares.

Place about 1 tsp filling in the center of each square.

Wet the edges of the squares with water or beaten egg.

Fold in half to form a triangle and seal the edges by pinching them together with your fingers.

Bake in a preheated 350°F oven until lightly browned (25 to 30 minutes).

Dust with icing sugar.

Makes 24 to 30 pastries.

Gluten Free Corn Bread

INGREDIENTS

¾ cup corn meal

1 ½ cups milk

1 cup GF all purpose flour mix

1/3 cup sugar

1 tbs baking powder

1 ½ tsp salt

1 large egg

¼ cup olive oil

DIRECTIONS

Mix together the corn meal and milk and allow to stand at lest 10 minutes.

Add remaining ingredients and mix, just until combined.

Bake in a greased muffin tins (or line them with papers) at 350ºF 15 to 20 minutes.

OR Use unbaked batter for Corn Bread Lunch.