The Menu
Gluten-Free Pork and Fennel Satay
Gluten-Free Asian Slaw with Miso Dressing
Dairy-free Rice Pudding on the Stove
recipe for:
Coconut Cream
The Recipes
Gluten-Free Pork and Fennel Satay
SERVES 4 TO 6
Recipe by Julie Biuso, author of Sizzle: Sensational Barbecue Food.
it's time to dust off the grill and enjoy fresh ideas for the barbecue. This handy recipe is delicious and can be put together ahead of time. The flavor of the meat improves while it marinates. Thread meat on skewers just before grilling. Serve with a salad of fresh sliced fennel drizzled with a lemony vinaigrette.
http://www.livingwithout.com
2 teaspoons freshly ground cumin seeds
2 teaspoons freshly ground fennel seeds
2 teaspoons ground turmeric
1½ teaspoons salt
1 tablespoon raw sugar
Finely grated zest of 1 lemon
6 tablespoons coconut cream
1¼ to 1½ pounds trimmed pork, cut into small pieces
Vegetable oil
Small bamboo skewers, soaked in cold water for 30 minutes
1. In a bowl, mix together the seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream.
2. Add pork pieces, stirring well to coat. Cover and refrigerate for 1 hour or up to 24 hours.
3. Thread meat onto bamboo skewers, about 3 to 4 pieces per skewer, not too tightly pressed together. Brush meat with a little oil.
4. Cook skewers over gentle heat on a grill, brushing with oil regularly, until crisp and brown and just cooked through, about 20 minutes. Or cook on a preheated oiled cast-iron griddle over medium heat. Serve hot.
Each serving contains
342 calories, 27g total fat, 14g saturated fat, 0g trans fat, 70mg cholesterol, 5g carbohydrate,
660mg sodium, 1g fiber, 21g protein.
TIP
Bamboo skewers are ideal for grilling small pieces of meat or vegetables. They’re inexpensive and there’s no clean up. Be careful as they can burn if positioned over direct flames. To prevent scorching, soak them in water before using.
**********************
Coconut Cream
Canned coconut milk separates in the can into two distinct components—a watery liquid and a rich cream. Use the liquid in soups or baking or to cook rice. Use the cream in curries, sauces, desserts—and this recipe. You can shake the can before opening to get a smooth milk.
Purchase canned coconut milk in your supermarket or stores that specialize in South East Asian, Indian and Pacific Island foods. Don't substitute cream of coconut, which has been sweetened and thickened.
You can make your own coconut cream. Put 2 cups desiccated coconut in a food processor with ½ cup milk of choice (cow, rice, soy, hemp). Process for two minutes. Pour mixture into a bowl and let sit for an hour. Strain.
**********************
Gluten-Free Asian Slaw with Miso Dressing
Serves 4 to 6
Adjust the flavor of this salad by increasing the amount of miso in the dressing. For a soy-free version, use chick-pea or adzuki miso and omit the soy sauce.
http://www.livingwithout.com/recipes/soy_free_asian_slaw_miso_dressing-1685
-1.html
Dressing
¼ cup gluten free sweet white miso*
¼ cup honey
¼ cup water
¼ cup olive oil
1 tablespoon lime juice
2½ teaspoons Asian sesame oil
1 tablespoon wheat-free soy sauce or tamari
1 teaspoon grated or pureed fresh ginger root
Salad
4 cups Chinese cabbage, leafy portion removed, remainder cut diagonally into ¼-inch wide strips
1 cucumber, peeled, seeds removed, cut into thin strips
1 red bell pepper, seeded, cut into thin strips
1 carrot, peeled, cut into thin strips
4 tablespoons chopped fresh cilantro
2 green onions, green tops removed, remainder chopped
1. Whisk together dressing ingredients.
2. Combine salad ingredients in a large bowl.
3. Just before serving, add half the dressing to the salad and toss until vegetables are lightly coated. Add additional dressing as desired. Serve at once.
Each serving contains
187 calories, 12g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 625mg sodium,
19g carbohydrate, 2g fiber, 3g protein.
TIP
The American Miso Company makes several varieties of miso under the Miso Master brand. All are organic and many are gluten free, including chickpea (also soy free), brown rice, red miso, mellow white and sweet white. Miso Master products are available at most natural food stores and online at
great-eastern-sun.com.
Dairy-free Rice Pudding on the Stove
The Pratt Family Cookbook
Copyright © 2001-2004 Barbara Pratt. All rights reserved.
This makes yummy rice pudding that everyone will like.
www.fastq.com/~jbpr att/recipes/recipemain.html
About 4 3/4 cups cooked/2 cups dry short grained white rice (We use Calrose rice.)
2 2/3 cups rice (or other) milk
(Note: You may need to add extra milk.)
3/4 teaspoon cinnamon
Sweetener:
Without fruit: 3/4 cup granulated sugar or 1/2 cup honey
With fruit: 1/2 cup granulated sugar or 1/3 cup honey (If desired, you can use 3/4 cup granulated sugar with the fruit.)
2 teaspoons vanilla extract
1/4 cup to 5 tablespoons acceptable margarine (Add about 1/4 cup more liquid if you don't want the extra fat.)
1-2 eggs (Can be omitted if your diet is egg-free.)
3/4 to 1 cup raisins or other fruit or dried fruits (optional)
Note:
This can be gluten-free if you use gluten-free vanilla, rice/soy milk, and margarine.
In a large saucepan, add cinnamon, sugar (honey), eggs, vanilla, and (powdered milk). Mix. Add
the margarine. Turn the burner on to about medium heat. Let the margarine melt. Slowly add the milk. Mix as you the liquid. Add the cooked rice and dried fruit (if desired). Cook for about 5 minutes or until liquid is almost absorbed; stirring almost constantly. Serve.
For leftovers, add some milk and warm in the microwave or on the stove.
Gluten-Free Pork and Fennel Satay
Gluten-Free Asian Slaw with Miso Dressing
Dairy-free Rice Pudding on the Stove
recipe for:
Coconut Cream
The Recipes
Gluten-Free Pork and Fennel Satay
SERVES 4 TO 6
Recipe by Julie Biuso, author of Sizzle: Sensational Barbecue Food.
it's time to dust off the grill and enjoy fresh ideas for the barbecue. This handy recipe is delicious and can be put together ahead of time. The flavor of the meat improves while it marinates. Thread meat on skewers just before grilling. Serve with a salad of fresh sliced fennel drizzled with a lemony vinaigrette.
http://www.livingwithout.com
2 teaspoons freshly ground cumin seeds
2 teaspoons freshly ground fennel seeds
2 teaspoons ground turmeric
1½ teaspoons salt
1 tablespoon raw sugar
Finely grated zest of 1 lemon
6 tablespoons coconut cream
1¼ to 1½ pounds trimmed pork, cut into small pieces
Vegetable oil
Small bamboo skewers, soaked in cold water for 30 minutes
1. In a bowl, mix together the seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream.
2. Add pork pieces, stirring well to coat. Cover and refrigerate for 1 hour or up to 24 hours.
3. Thread meat onto bamboo skewers, about 3 to 4 pieces per skewer, not too tightly pressed together. Brush meat with a little oil.
4. Cook skewers over gentle heat on a grill, brushing with oil regularly, until crisp and brown and just cooked through, about 20 minutes. Or cook on a preheated oiled cast-iron griddle over medium heat. Serve hot.
Each serving contains
342 calories, 27g total fat, 14g saturated fat, 0g trans fat, 70mg cholesterol, 5g carbohydrate,
660mg sodium, 1g fiber, 21g protein.
TIP
Bamboo skewers are ideal for grilling small pieces of meat or vegetables. They’re inexpensive and there’s no clean up. Be careful as they can burn if positioned over direct flames. To prevent scorching, soak them in water before using.
**********************
Coconut Cream
Canned coconut milk separates in the can into two distinct components—a watery liquid and a rich cream. Use the liquid in soups or baking or to cook rice. Use the cream in curries, sauces, desserts—and this recipe. You can shake the can before opening to get a smooth milk.
Purchase canned coconut milk in your supermarket or stores that specialize in South East Asian, Indian and Pacific Island foods. Don't substitute cream of coconut, which has been sweetened and thickened.
You can make your own coconut cream. Put 2 cups desiccated coconut in a food processor with ½ cup milk of choice (cow, rice, soy, hemp). Process for two minutes. Pour mixture into a bowl and let sit for an hour. Strain.
**********************
Gluten-Free Asian Slaw with Miso Dressing
Serves 4 to 6
Adjust the flavor of this salad by increasing the amount of miso in the dressing. For a soy-free version, use chick-pea or adzuki miso and omit the soy sauce.
http://www.livingwithout.com/recipes/soy_free_asian_slaw_miso_dressing-1685
-1.html
Dressing
¼ cup gluten free sweet white miso*
¼ cup honey
¼ cup water
¼ cup olive oil
1 tablespoon lime juice
2½ teaspoons Asian sesame oil
1 tablespoon wheat-free soy sauce or tamari
1 teaspoon grated or pureed fresh ginger root
Salad
4 cups Chinese cabbage, leafy portion removed, remainder cut diagonally into ¼-inch wide strips
1 cucumber, peeled, seeds removed, cut into thin strips
1 red bell pepper, seeded, cut into thin strips
1 carrot, peeled, cut into thin strips
4 tablespoons chopped fresh cilantro
2 green onions, green tops removed, remainder chopped
1. Whisk together dressing ingredients.
2. Combine salad ingredients in a large bowl.
3. Just before serving, add half the dressing to the salad and toss until vegetables are lightly coated. Add additional dressing as desired. Serve at once.
Each serving contains
187 calories, 12g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 625mg sodium,
19g carbohydrate, 2g fiber, 3g protein.
TIP
The American Miso Company makes several varieties of miso under the Miso Master brand. All are organic and many are gluten free, including chickpea (also soy free), brown rice, red miso, mellow white and sweet white. Miso Master products are available at most natural food stores and online at
great-eastern-sun.com.
Dairy-free Rice Pudding on the Stove
The Pratt Family Cookbook
Copyright © 2001-2004 Barbara Pratt. All rights reserved.
This makes yummy rice pudding that everyone will like.
www.fastq.com/~jbpr att/recipes/recipemain.html
About 4 3/4 cups cooked/2 cups dry short grained white rice (We use Calrose rice.)
2 2/3 cups rice (or other) milk
(Note: You may need to add extra milk.)
3/4 teaspoon cinnamon
Sweetener:
Without fruit: 3/4 cup granulated sugar or 1/2 cup honey
With fruit: 1/2 cup granulated sugar or 1/3 cup honey (If desired, you can use 3/4 cup granulated sugar with the fruit.)
2 teaspoons vanilla extract
1/4 cup to 5 tablespoons acceptable margarine (Add about 1/4 cup more liquid if you don't want the extra fat.)
1-2 eggs (Can be omitted if your diet is egg-free.)
3/4 to 1 cup raisins or other fruit or dried fruits (optional)
Note:
This can be gluten-free if you use gluten-free vanilla, rice/soy milk, and margarine.
In a large saucepan, add cinnamon, sugar (honey), eggs, vanilla, and (powdered milk). Mix. Add
the margarine. Turn the burner on to about medium heat. Let the margarine melt. Slowly add the milk. Mix as you the liquid. Add the cooked rice and dried fruit (if desired). Cook for about 5 minutes or until liquid is almost absorbed; stirring almost constantly. Serve.
For leftovers, add some milk and warm in the microwave or on the stove.
