GF/CF/SF/ Whipped Cream

Another recipe great recipe find, that I must save!

Dairy-Free, Soy-Free, Gluten-Free Whipped
Cream by Christel King, winner of the Harris Whole Health Healthy
Recipe Contest Last Month, reprint permission of Harris Whole Health
>
> Many of you may know Christel King from
GFCFRecipes. com fame. Thank you Christel for your creation!
>
> This could easily be gfcfsf whipped cream,
cream cheese spread, oreo middle, homemade candy bar cream, cream
pie filler, vanilla ice cream, etc (note: generally, whipped cream
doesn't fall into anyone's idea of healthy food. (But) it is very
challenging to find gluten, dairy and soy free alternatives for
cream. Technically, the recipe fits the guidelines because it IS
largely fruit based, it is very low in sugar and has no hydrogenated
fats. That being said, it is very high in fat and calories and
should of course be used sparingly!!! )
>
>
> Ingredients:
>
> *3- 8oz cans of coconut milk (2 chilled,
one not)
> *1 teaspoon Authentic Foods Vanilla Powder
> *2 teaspoons Frontier Vanilla Flavoring
(alcohol free version)
> *1 teaspoon sugar
>
>
> Directions:
> In a large bowl empty the NON chilled can,
then open the 2 chilled removing ONLY the white solid matter into
the bowl. Add in the sugar, vanilla flavoring, and vanilla powder.
Whip for 3 min.
>
>
> Variations:
>
> For whipped cream- you have it made now!!
>
>
> For vanilla ice cream- simply freeze
>
>
> For cream cheese- let it ferment in the
fridge for 3 days
>
>
> For an oreo center- for the outsides of
oreo mix up Miss Roben's graham cracker mix, Melt one bag of Enjoy
Life Foods chocolate chips mix together, add in 1/3 cup coconut
flour. Press out on cookie sheets BETWEEN 2 waxed paper sheets,
slightly freeze, and then cut out with glass cups. On another cookie
sheet also with wax paper lining the BOTTOM only, lay out the above
whipped cream recipe. Slightly freeze and cut out with smaller
glass. Layer chocolate layer, vanilla layer, chocolate layer and
freeze- you have gaffs Oreos, you can also bake instead of freeze
the chocolate layers at 350 degrees for 10 min watching them
closely, this makes them more crisp verses no bake style.
>
> For a Pie filler- boil 2 cups of fruit per
pie you are making, add in 2 teaspoons corn starch, mixed with 4
teaspoons water to thicken. Add in 2 cups of the above whipped cream
for a 1:1 ratio blend and fill prepared pie crust (use Miss Roben's
corn free Pie Crust Mix or Mock Graham cracker mix). Refrigerate to
solidify.
>
>
> For an Oreo pie- do the Oreo chocolate
recipe with 1/2 the bag of chocolate chips, line pie pan with crust,
melt other 1/2 bag of choc chips to coat the pressed pie crust.
Pour in Organ whipped chocolate moose as directed on pouch. Layer
whipped topping above on, and sprinkle lightly on top with authentic
foods vanilla powder to look baked.
>
> Use on granola, on fruit bowls etc.
>
> For candy bar- blend Miss Roben's Mock
Graham cracker mix and 1/2 of whipped cream. With 1/2 this mix blend
in 1/2 the bag of chocolate chips (melted) with it, and other 1/2
bag of choc chips as normal. Form both mixes into strips and bake at
350 degrees for 10 min. Melt the other 1/2 of a bag of gfcfsf
chocolate chips. Place a chocolate graham on bottom layer, whipped
cream in the middle, vanilla graham on top and dip in the melted
chocolate. Sprinkle sliced almond and shredded coconut on top and
refrigerate and enjoy when solid.

pie crust

ok, think i will make a cherry pie using this recipe for the dough

1 cup almond flour
1 egg
1 cap Pure Vanilla Extract
1 tbsp cf Margerine
1/2 tsp cinnamon
enough sugar substitute or honey to sweeten crust
pinch of salt


Recipe


1. Mix all ingredients together until they form a ball. The ball should have a little moisture to it, but not liquid.

2. You can taste it to make sure there is some sweetness and hint of cinnamon and butter.

3. Smooth pieces of dough into pie tin with fingers until the crust is made.

4. If making pudding/cream pies, bake crust first at about 325 F until just turning a slight golden brown.

Note: If pre-baking (for best results) vent the bottom of the crust using the tines of a fork and use pie weights such as dry beans inside the crust while baking. .................................

easier pumpkin pie recipe

Pumpkin Pie


Ingredients:

1 can pumpkin
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. sea salt
1 cup milk substitute (coconut milk, rice milk, etc.)
1 cup maple syrup
2 eggs (or flax seed egg replacer)
1 9" pie shell

Mix the pumpkin and spices together. Add the remaining ingredients and stir slowly until just mixed. Pour the mixture into the pie shell. Bake at 425 for 15 min, then reduce to 350 and bake for another 30-40 min. Allow pie to cool before serving.

GF/CF French Fried Onions for the green bean casserole

HOW TO MAKE FRENCH FRIED ONION RINGS


2 or 3 big sweet onions

enough milk sub for soaking onions (I used Dari Free)


gluten free flour (I used rice flour)

oil for frying (I used corn oil)

Slice the onions and separate into rings.

Heat oil in a large frying pan. Oil should be about an inch deep. When the oil is hot enough, a flick of water will make the oil sizzle.

Soak the onions in milk,

Put the flour in a large zip lock bag and add some of the onion, shake up...

Place the onions in the frying pan with the heated oil.

The onions will start to get thin and loose their round shape, turn over and cook other side

When the onion rings have finished cooking, lay them on a paper bag or paper towels to cool/drain some oil.


Store in air-tight container, top your casserole, or eat them!

These tasted so good, I wanted to just eat them...can't wait to try them on the casserole tomorrow!

neat stuffing recipe

QUOTE
Gluten Free Stuffing (Shauna James Ahern)

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled (we used 1 loaf Kinnikinnick white sandwich bread, thawed, and cubed and then toasted in the oven on broil for a minute or so on each side)
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper


Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425?, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

another cream of soups recipe

1 cup dry milk powder
1 cup white rice flour
2 Tablespoons dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 Tablespoons powdered soup base (like chicken soup base, onion soup base)
Combine all ingredients and mix well.
TO make the soup, blend 3-4 Tablespoons mix with 1/4 cup cold water.
Add 1 cup hot or cold water or stock and cook over medium heat till
thick. Then you can add what ever you want. Broccoli, chicken,
potatoes....

Gf/CF pumpkin pie recipe

Think I'll give this one a try! Doesn't look too hard

No-Bake Pumpkin Pie

(Serves 8)

Cookie-Almond Crust

4 cookies (I used Pamela's ginger cookies)
Handful of sliced almonds
About 4 ounces marzipan (mine was hard, so I microwaved to soften)
About 2+ tablespoons coconut oil (use more if necessary) or ghee or gfcf
margarine

[Any cookies or nuts would work for this crust. But you may need to add
sugar, if you're not using marzipan or lots of sweet cookies.]

Pumpkin Filling

3 tablespoons cold orange juice
2 teaspoons vanilla extract
2 teaspoons gelatin (from 1 package)
1 cup coconut milk (other milk subs would probably work okay too, but nothing quite thickens like coconut milk)
2/3 cup (4 3/4 ounces) sugar
3/4 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 (15-ounce) can plain pumpkin puree (1 3/4 cups)

1. FOR THE CRUST: Adjust oven rack to lower middle position and heat oven to 325 degrees.

2. Pulse cookies, almonds and marzipan in food processor until evenly and finely ground, about fifteen 2-second pulses (you should have 1 cup crumbs). Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to 9-inch pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve. Using flat-bottomed ramekin or dry measuring cup, press and smooth crumbs into pie plate (see illustration, at left). Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.

3. FOR THE FILLING: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes.

4. Combine 1/2 cup coconut milk, 1/3 cup sugar, salt, and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot mixture into yolk mixture, whisking constantly. Return mixture to pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with heatproof spatula, until custard is thickened and registers 175 to 180 degrees on instant-read thermometer, about 2 minutes. (When properly cooked, custard should form slight ridge on tip of spatula when bottom of pan is scraped and spatula is lifted.) Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.

5. Puree pumpkin in food processor until smooth, 10 to 15 seconds. With machine running, add remaining 1/2 cup coconut milk through feed tube in steady stream. Scrape sides of bowl and process for additional 10 to 15 seconds. Add pumpkin mixture to custard mixture and stir until completely smooth. Transfer filling to cooled crust. Chill pie, uncovered, until filling is just set, about 3 hours. Cover pie with plastic wrap and continue to chill until fully set, at least 6 and up to 24 hours. Cut pie into wedges and serve.

__._,_.___

Menu Plan Monday

Mon: Colorful Kielbasa
Tue: Hawaiian Chicken
Wed Spaghetti
Thur: Home made GF/CF chicken nuggets
Fri: Chicken Broccoli and rice casserole

Colorful Kielbasa

This was a favorite of ours from pre GF/CF...I am attempting to make it autism friendly tonight!

It calls for a cup of condensed cream of celery soup, I found 2 recipes for this
The small version
1 cup cold milk sub
2 tbls cornstarch
1 1/2 tsp gf/cf butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

for cream of mushroom add 4 oz can of mushroom pieces
for cream of celery 1/2 cup auteed chopped celery
for cream of chicken 1/2 cup chicken pieces

the large version you make ahead and store...I THINK I'm gonna try this one, since i have a ton of our favorite recipes that call for cream of something soups

2 cups dry powdered milk sub
3/4 c corn starch
1/4 cup bouillon granules
1 tbs dry onion flakes
1 tsp basil
1 tsp garlic
1/2 tsp pepper
2 tbs dry celery flakes
1 tsp salt

mix and store

to prepare combine 1/3 c mix and 1 1/4 cups cool water in small sauce pan...stir in and bring to boil over med heat

Boil and stir a full min remove from heat.


Colorful Kielbasa

1 can condensed cream of celery soup
3/4 c water
1 tbsp butter
1 lb smoked kielbasa cut into 1/2 inch pieces
3/4 cup long grain rice
1 package (10 oz) frozen peas
1 cup shredded cheddar (I'll be omitting this from his portion)

In a skillet combine soup, water, and butter...bring to boil. Add Kielbasa and rice...reduce heat and cover, simmer for 15-18 min or until rice is ALMOST tender.

Stir in peas, cover and simmer 15 min or until rice IS tender, and peas are heated threw

Remove from heat

Sprinkle w/ cheese and cover let stand until melted about 5 min.

Menu Plan Nov 10-14

Sunday~ Chili
Monday~ Baked Potatoes with left over chili
Tuesday~ Mosticolli and salad
Wed~ Apricot Glazed Pork Chops
Thur~Chicken A~la~King served over noodles
Fri~BBQ crock pot ribs and baked beans

Snack~
FRUIT SMOOTHIES
FRUIT MEDLEY

Apricot Glazed Pork Chops,
This is an old pre diet recipe that I am going to convert this week
It calls for Pork Chops (or chicken breast)
2 Jars of Apricot preserves
10 tablespoons of onion soup mix

Mix Apricot preserves and onion soup mix set aside. Brown pork chops. Add pork chops to apricot mixture and bake.

To make the Dry onion soup mix (since the stuff I use to buy isn't GFCF)
3/4 c instant minced onion
1/3 c beef flavor instant bouillon
4 tsp onion powder
1/4 tsp celery seed crushed
1/4 tsp sugar

combine ingredients and store in airtight container
5 tablespoons = 1 package onion soup mix


Chicken A LA KING

2 cups cooked cut up chicken
1 can Campbell's chicken and rice soup
1 can milk sub
1 bag frozen mixed veggies
1/4 cup water
2 tbsp cornstarch

mix soup veg chicken milk in pot heat thoroughly
mix water and cornstarch stir until thickened
serve over mashed potatoes rice or noodles

Fruit Medley
3 11 oz cans mandarain oranges drained
1 16 oz can pineapple chunks
2 sliced bananas
2 cups minature marshmallows
2 cups coconut flakes

mix and refridgerate

Menu Plan Monday is now GF/CF

All dinners are served GF/CF/ and low or soy free

Monday Sweet and sour chicken w/ white rice
Tue Pot Roast
Wed Tacos w/ rice
Thur BBQ Chicken Breast w/ baked beans
Fri Meatloaf w/ baked potato



Sweet and sour chicken recipe:
This will be a new recipe for me...it LOOKED great!

1lb chicken breast cut up
2 tsp gf/cf/sf oil
6 carrots
1 onion
1 green
8 oz pinapple (reserve juice)

for the sauce:

1/2 cup pinapple juice
1 cup water
2 tblsp vinegar
1 tblsp soy sauce ( BTW walmart carries GF/CF soy sauce YAY!!!)
4 tbsp brown sugar
2 tbsp corn starch

directions
cook chickenin lrge skillet w/ hot oil...set aside
cut carrots onions and green pepper into 2 inch long strips, set aside
mix sauce ingredients together heat to boil stirring frequently...set aside
cook carrots w/ a little water in covered skillet for 5 min
add onion cook uncovered 2 min
add green peppers and SS sauce cook uncovered 1 min
add cooked chicken and drained pinapple
heat to cook threw

Serve over rice

Serves 4