Gluten Free Recipes [ice cream]

by peterhallway | June 10, 2009 | In Gluten Free Recipes

7th Course: Tasting of Ice Creams
Image by ulterior epicure via Flickr

Here’s the recipe I used:
>
> 5 egg yolks
> 2 cups milk replacement (I used coconut milk)
> 1 cup coconut cream
> 1/2 cup honey
> 1 tsp vanilla
>
> Beat together egg yolks and honey in a bowl
>
> Heat “milk” in a saucepan until it reaches boiling point, then simmer. Whilst it’s simmering, stir in the egg yolks/honey mixture. Continue to stir until it thickens.
>
> Remove from the heat, strain and leave to cool.
>
> Stir in the cream and the vanilla and then transfer the whole mixture into an ice cream maker. (I don’t have an ice cream maker so I used the coffee can method) Put mixture in small coffee can, duct tape lid on, put small coffee can in big coffee can and put ice and salt around outside of small coffee can. Duct tape lid to big coffee can. Roll around for twenty minutes.
>
> When I made it, I didn’t strain it where the recipe said. I was going to use a clean tea towel, but my son’s aide said it didn’t look lumpy, and if I didn’t have a mesh strainer I should skip that step. I wish I hadn’t listened, because there are little tiny pieces of cooked egg all through that would have strained out. Aside from that, it tastes pretty good. I only had it soft, straight from the can, but I’m looking forward to trying it frozen, if it lasts that long ;)

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Gluten Free Recipes : [Potato Stew]

by peterhallway | June 9, 2009 | In Gluten Free Recipes

Potato Stew from Peak of the Market (Winnipeg, MB)

Metric
Ingredient
Imperial

1.8 L
water
7 cup

5
large potatoes, peeled & sliced
5

3
large carrots, diced
3

2
celery ribs, chopped
2

2
small onions, chopped
2

40 ml
butter
3 tbsp

15 ml
all-purpose gf flour blend
1 tbsp

-
salt & pepper to taste
-

.5 ml
paprika
1/8 tsp

250 ml
Vance’s Dari-Free mixed double strength (or heavy cream substitute)
1 cup

In a large saucepan; add water, potatoes, carrots and celery.  Heat over medium heat.  Cook 20 minutes or until tender but firm.  Remove from heat.  Drain and set aside, reserving liquid.

In a large saucepan; add butter and onions.  Over medium heat, slowly cook for 10 minutes or until onions are tender.  Mix in flour, salt, pepper, paprika and dari-free.  Mix in potato mixture.  Continue cooking and stirring, adding the reserved liquid a tablespoon at a time until mixture has reached desired consistency.

Serves 6

–
“The finest steel has to go through the hottest fire. ” John N. Mitchell

 

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Gluten Free Recipes [Re: recipe help..Stovetop Millet Casserole]

by peterhallway | June 7, 2009 | In Uncategorized

Recipe: Stovetop Millet Casserole

The Ingredients 

2-3 cups cooked millet (1 cup uncooked)

1 can whole black beans (drained but not rinsed)

1 can diced tomatoes with garlic and onion (drained- garlic and onion can be added separately)

1 can diced green chilies

2 pkt Herb Ox beef bouillon (powdered, not cubes)

Alternately- for a vegetarian or vegan version, you can substitute a pkt of instant red miso for the beef bouillon.

“This recipe can be halved- just freeze 1/2 of each canned item. Remember to thaw before using again.”
The Directions 
In a saucepan, simmer black beans, tomatoes (and onion and garlic if added separately), and green chilies until thoroughly heated. Stir in cooked millet*. Stir in beef bouillon. Continue to cook over medium to low heat for several minutes. Serve.

You can add any kind of vegetable that you want, but I’d recommend broccoli, carrots, or peas (the young, sweet kind). Also, if served with chicken or pork, you may want to substitute chicken bouillon for the beef.

 
 
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