Recipe says not to make the recipe in advance as the cucumbers will release too much water.
Herby Cucumber Salad
from Lisa
1/4 cup plain low-fat yogurt
2 tablespoons coarsely chopped dill
1 tablespoon coarsely chopped parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons coarsley chopped fresh mint
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove
5 1/2 cups thinly sliced cucumbers
2 1/2 cups thinly sliced red onions
Combine the first 11 ingredients in a processor or blender and process until well blended. Combine the cucumbers and onions in a large bowl. Drizzle with the yogurt mixture and toss well.
Serves 6.
65 calories per serving
Sunday, July 9, 2017
Wednesday, July 5, 2017
Gluten free Sausage Gravy
http://allrecipes.com/recipe/232272/gluten-free-sausage-gravy/
Ingredients:
1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
salt to taste (optional)
Prep 10 m
Cook 25 m
Ready In 35 m
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.
Ingredients:
1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
salt to taste (optional)
Prep 10 m
Cook 25 m
Ready In 35 m
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.
Gluten free biscuits, Laura
https://www.whattheforkfoodblog.com/2015/05/04/gluten-free-biscuits/#.WV0ivL-lw2x
gluten free biscuits
Ingredients
gluten free biscuits
Ingredients
2 cups All-Purpose Gluten Free Flour
1 teaspoon Xanthan Gum
1 teaspoon Fine Sea Salt
2 1/2 teaspoons Baking Powder
6 tablespoons Butter, Cubed and cold
3/4 cup Milk
1 teaspoon Xanthan Gum
1 teaspoon Fine Sea Salt
2 1/2 teaspoons Baking Powder
6 tablespoons Butter, Cubed and cold
3/4 cup Milk
Directions
Preheat oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
Another biscuit recipe to consider:
https://glutenfreeonashoestring.com/easy-20-minute-gluten-free-drop-biscuits/
Preheat oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
Another biscuit recipe to consider:
https://glutenfreeonashoestring.com/easy-20-minute-gluten-free-drop-biscuits/
Sunday, July 2, 2017
Copycat Olive Garden Salad Dressing
http://www.delish.com/cooking/recipe-ideas/recipes/a46101/copycat-olive-garden-salad-dressing-recipe/?visibilityoverride
INGREDIENTS
1/2 c. extra-virgin olive oil
1/4 c. mayonnaise
Juice of 1 lemon
1 packet Italian seasoning
1 clove garlic, minced
1 tbsp. freshly grated Pecorino Romano or Parmesan
kosher salt
DIRECTIONS
In a small bowl, whisk together ingredients and season with salt.
Hamburger Steak with onion gravy
http://78recipes.com/hamburger-steaks-with-onion-gravy/
1 lb. ground beef
1 egg
1/3 cup bread crumbs
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1 tsp. Worcestershire sauce
1 tbsp. oil
1 1/2 cup thinly sliced onion
2 tbsp. all-purpose flour
1 cup beef broth
1/2 tsp. salt
How to make it :
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt.
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes.
Monday, June 19, 2017
Sunkofleky~ Czech ham and noodle casserole
https://recepty.vareni.cz/sunkofleky/
Serves 4
Popular Czech classic. The recipe for a quick and tasty meal.
Ingredients:
Serves 4
Popular Czech classic. The recipe for a quick and tasty meal.
Ingredients:
-400 grams (14 ounces) spots pasta (for those of us who are unfamiliar with this, it is flat, square noodle type pasta.
-5 eggs
-100 ml milk (3.4 fluid ounces)
-300 g (10.5 ounces) smoked meat (ham)
salt and pepper
oil
Preparation
Cook the pasta in salted water with a few drops of oil.Drain, rinse briefly with cold water and drain. Cooked smoked meat or ham cut about a centimeter cubes.Preheat oven to 220 ° C.
Put in baking dish drained pasta, toss with cubes of meat, stuffed and put on 15 minutes in the oven.
Meanwhile, whisk the eggs in milk, enough salt and pepper. Pour egg mixture partially baked šunkofleky. Turn down the temperature to 180 ° C and šunkofleky dopečeme.
Šunkofleky baked taste great with pickle. We can also add fresh salad. According to taste, you can add corn or other vegetables. Some people recommend adding onion.
Cook the pasta in salted water with a few drops of oil.Drain, rinse briefly with cold water and drain. Cooked smoked meat or ham cut about a centimeter cubes.Preheat oven to 220 ° C.
Put in baking dish drained pasta, toss with cubes of meat, stuffed and put on 15 minutes in the oven.
Meanwhile, whisk the eggs in milk, enough salt and pepper. Pour egg mixture partially baked šunkofleky. Turn down the temperature to 180 ° C and šunkofleky dopečeme.
Šunkofleky baked taste great with pickle. We can also add fresh salad. According to taste, you can add corn or other vegetables. Some people recommend adding onion.
Thursday, June 15, 2017
Easy Peach Freezer Jam
http://12tomatoes.com/peach-freezer-jam/
20 minutes active; 2 hours inactive to prepare serves 8-10
INGREDIENTS
1 (1.75 oz.) package no-sugar-needed fruit pectin
5-6 ripe peaches, peeled and diced
3/4 cup white sugar
3/4 cup unsweetened white grape juice
5 (8 oz.) mason jars or tupperware containers
1/2-1 tablespoon lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
PREPARATION
Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds, then remove from water and place in an ice bath to prevent further cooking.
Once cool, peel skin off and dice into small pieces. Purée peaches in food processor until smooth.
Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
20 minutes active; 2 hours inactive to prepare serves 8-10
INGREDIENTS
1 (1.75 oz.) package no-sugar-needed fruit pectin
5-6 ripe peaches, peeled and diced
3/4 cup white sugar
3/4 cup unsweetened white grape juice
5 (8 oz.) mason jars or tupperware containers
1/2-1 tablespoon lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
PREPARATION
Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds, then remove from water and place in an ice bath to prevent further cooking.
Once cool, peel skin off and dice into small pieces. Purée peaches in food processor until smooth.
Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
Thursday, June 8, 2017
Shrimp Creole
Shrimp Creole
recipe from Margaret Williams
2 tablespoons butter
3 large onions, rough chopped
2 large bell peppers, seeded and rough chopped
6 large tomatoes, skinned and seeded, rough chopped
1/4 teaspoon thyme leaves
3 bay leaves
1 teaspoon paprika
4 cloves garlic, minced
2 tablespoons, minced parsley
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, or to taste
3 pounds who raw shrimp, peeled and headed
3 cups hot cooked rice
Parsley sprigs for garnish
In a large skillet or saucepan, melt the butter and saute the onions and bell peppers until they become limp. Add the chopped tomatoes and all remaining ingredients except the shrimp, rice and parsley. Simmer together just long enough to eliminate excess liquid. Add the shrimp and continue cooking for a few minutes or until the shrimp become fully but not over cooked.
Serve each portion over 1/2 cup rice and garnish with parsley sprigs.
Serves 6 to 8.
recipe from Margaret Williams
2 tablespoons butter
3 large onions, rough chopped
2 large bell peppers, seeded and rough chopped
6 large tomatoes, skinned and seeded, rough chopped
1/4 teaspoon thyme leaves
3 bay leaves
1 teaspoon paprika
4 cloves garlic, minced
2 tablespoons, minced parsley
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, or to taste
3 pounds who raw shrimp, peeled and headed
3 cups hot cooked rice
Parsley sprigs for garnish
In a large skillet or saucepan, melt the butter and saute the onions and bell peppers until they become limp. Add the chopped tomatoes and all remaining ingredients except the shrimp, rice and parsley. Simmer together just long enough to eliminate excess liquid. Add the shrimp and continue cooking for a few minutes or until the shrimp become fully but not over cooked.
Serve each portion over 1/2 cup rice and garnish with parsley sprigs.
Serves 6 to 8.
Margaret's Spinach Lasagne
2 bunches fresh spinach, cleaned
1 garlic clove, chopped
3 tablespoons flour
2 cups ricotta cheese
2 eggs, slightly beaten
1/2 teaspoon pepper
2 cups mozzarella cheese, grated
spaghetti sauce
1/2 cup chopped green onion
3 tablespoons butter or margarine
1 1/2 cups light cream or half & half
1/4 cup chopped parsley
1/8 teaspoon salt
8 lasagne noodles, cooked
1/2 cup fresh parmesan cheese, grated
Cook the spinach until tender in water that clings to it; drain well and chop
In a 1 quart saucepan, cook the onion and garlic in the butter until tender. Stir in the flour.
Gradually add the cream. Cook, stirring, for 3 minutes or until thickened. Add the chopped spinach. Set aside.
Combine the ricotta cheese, parsley, eggs, salt and pepper. Mix well.
Coat the bottom of a lasagne casserole dish (9 x 13) with a thin layer of spaghetti sauce.
Arrange 3 lasagne noodles in bottom of pan. Spread 1/2 of the ricotta cheese mixture evenly over noodles. Top with 1/2 of the spinach mixture, and then 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese. Coat with a layer of the spaghetti sauce.
Repeat the above layer once more, and then top with remaining 3 lasagne noodles. Add a layer of sauce, and the remaining mozzarella and parmesan cheese. (May be refrigerated at this point and baked the following day.)
Bake in a 350 degrees for 30 to 40 minutes. (If lasagne was refrigerated prior to baking, be sure to let the casserole dish stand at room temperature for at least 15 minutes prior to placing in oven.)
Let stand 10 to 15 minutes before serving.
1 garlic clove, chopped
3 tablespoons flour
2 cups ricotta cheese
2 eggs, slightly beaten
1/2 teaspoon pepper
2 cups mozzarella cheese, grated
spaghetti sauce
1/2 cup chopped green onion
3 tablespoons butter or margarine
1 1/2 cups light cream or half & half
1/4 cup chopped parsley
1/8 teaspoon salt
8 lasagne noodles, cooked
1/2 cup fresh parmesan cheese, grated
Cook the spinach until tender in water that clings to it; drain well and chop
In a 1 quart saucepan, cook the onion and garlic in the butter until tender. Stir in the flour.
Gradually add the cream. Cook, stirring, for 3 minutes or until thickened. Add the chopped spinach. Set aside.
Combine the ricotta cheese, parsley, eggs, salt and pepper. Mix well.
Coat the bottom of a lasagne casserole dish (9 x 13) with a thin layer of spaghetti sauce.
Arrange 3 lasagne noodles in bottom of pan. Spread 1/2 of the ricotta cheese mixture evenly over noodles. Top with 1/2 of the spinach mixture, and then 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese. Coat with a layer of the spaghetti sauce.
Repeat the above layer once more, and then top with remaining 3 lasagne noodles. Add a layer of sauce, and the remaining mozzarella and parmesan cheese. (May be refrigerated at this point and baked the following day.)
Bake in a 350 degrees for 30 to 40 minutes. (If lasagne was refrigerated prior to baking, be sure to let the casserole dish stand at room temperature for at least 15 minutes prior to placing in oven.)
Let stand 10 to 15 minutes before serving.
Rhubarb Strawberry Ice Cream
https://iowasue.blogspot.com/2017/06/rhubarb-strawberry-ice-cream.html
Iowa Sue has another rhubarb recipe and I have to save it to my growing collection of rhubarb recipes. I copied the post and pasted it in my blog so I could save it, but it comes from them!
Iowa Sue has another rhubarb recipe and I have to save it to my growing collection of rhubarb recipes. I copied the post and pasted it in my blog so I could save it, but it comes from them!
Rhubarb Strawberry Ice Cream
I have been meaning to try this ice cream since last year but we ate all the rhubarb in pies. This year I saved enough to make a batch of Rhubarb and Strawberry ice cream using a recipe from Martha Stewart Living.
If you like rhubarb you will like this ice cream. Not too sweet and not too strawberry tasting which I liked. Also we thought it had a excellent flavor and texture.
I must say it involves a little work, but worth it. I didn’t have any kirsch so used chambord. You could also use the juice from maraschino cherries or just milk.
The alcohol however, keeps it from getting icy crystals when it is in the freezer as well as a flavor boost. There isn’t a lot for the amount of ice cream and we feel that is a good trade off to keep ice cream from getting icy. I thought there was a little more than a quart of ice cream when it was finished.
Rhubarb Strawberry Ice Cream
YIELD: 1 QUART
Ingredients
1 pound trimmed rhubarb, cut into ½ inch pieces (about 3 ½ cups)
½ cup sugar
2 tablespoons water
8 ounces ripe strawberries
1 cup heavy cream
½ cup milk
6 tablespoons sugar
2 tablespoons kirsch
Directions
Place rhubarb, ½ cup sugar, and the water In a saucepan over medium heat; bring to a boil; reduce heat to medium-low and let simmer, stirring often until rhubarb is very tender and beginning to fall apart. Remove from heat; transfer to a bowl; set aside.
Place strawberries in a food processor and puree. Strain through a fine sieve into a bowl; set aside. Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar and stir until sugar is dissolved. Allow mixture to cool to room temperature. Combine cooked rhubarb, strawberry puree, cream mixture and kirsch. Cover with plastic wrap and chill at least 2 hour or overnight. Freeze in an ice- cream maker according to the manufacturer’s instructions.
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