Archive for the ‘Recipes’ Category

TACOS

*Free of wheat, milk, egg, peanut/tree nut

Old El Paso Taco Seasoning Mix

Old El Paso Fun Size 24 mini taco shellsEllis Fat Free Refried Beans

1 lb. Hamburger or Chicken

Salsa

Heat and crisp taco shells as directed on package.  Brown meat over medium-high heat until thoroughly cooked and no longer pink.  Drain.  Stir in taco seasoning and water.  Cook and stir 2-4 minutes.  Spoon taco filling into taco shells.  Top with lettuce, tomatoes, cheese (optional) and salsa.  Makes 24 mini tacos.

—————————————–

APPLE PIE

*Free of wheat*, milk, egg, peanut/tree nut

Musselman’s Slice Canned Apples (recipe on can)

1 can Musselman’s Sliced Apples

½ cup sugar

2 tbs cornstarch

1 tsp cinnamon

1 tbsp Fleischman’s Unsalted Margarine or acceptable butter or margarine

Pastry for 8 inch 2 crust pie

    – wheat/gluten free pie crust, use Miss Roben’s Mock Graham Cracker Mix

Drain sliced apples and, if necessary, add water or apple juice to make ¼ cup of liquid.  Put apples and liquid in pastry lined 8-inch pie plate.  Mix all ingredients.  Sprinkle over apples.  Dot with butter or margarine.  Cover with vented top crust.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and bake for 25-35 minutes until golden brown.

**When using gluten free pie crust, I omit the top vented crust
—————————————– 

RICE KRISPIE TREATS (WHEAT FREE)

*Free of dairy, egg, wheat* and peanut/tree nut

(Follow directions on the Kraft Jet-Puffed Marshmallows)

3 tbs butter or margarine (Fleischman’s Unsalted Margarine)

40 Jet-Puffed Marshmallows

6 cups crisp rice cereal

   -wheat free, use Erewhon Crispy Brown Rice – Gluten Free

Melt butter in large saucepan on low heat.  Add marshmallows.  Cook until marshmallows are completely melted and mixture is well blended, stirring constantly.  Remove from heat.  Add cereal immediately.  Mix lightly until well coated.  Press in to greased 13×9 inch pan.  Cool completely.  Cut into 24 squares.  Use cookie cutters well greased to add variation.  Sprinkles also can jazz up the treats!

—————————————–
 

CHICKEN CHILI

*Free of wheat, milk, egg, peanut/tree nut

6 chicken breasts-boil and cut to bite size pieces

1 medium onion chopped

1 green bell pepper chopped

1 tb vegetable oil

2 cloves garlic-minced

1-15oz can pinto beans – drained

2-16 oz cans chopped tomatoes

1-10oz can rotel tomatoes (I use the mild)

1 tsp chili powder

1 tsp ground cumin

¼ tsp salt

1 cup Pace Picanta sauce (I use the mild)

Sauté green pepper and onions in the vegetable oil.  Mix all ingredients and cook in crock pot for 1 day. 

Optional: Top with cheddar cheese and green onions

—————————————–

SWEET POTATO AND APPLE BAKE

*Free of wheat, milk, egg, peanut/tree nut

Pineapple tops this adaptation of a traditional dish

2 (18 oz) cans vacuum pack sweet potatoes, sliced

3 medium Granny Smith apples, peeled, sliced

½ cup margarine (Fleischman’s Unsalted)

½ cup brown sugar

1 tsp. ground cinnamon

1 (8 oz) cam crushed pineapple, drained

¼ cup chopped pecans (Optional)

Layer 1 can sweet potatoes and half of apples in bottom of buttered 7 x 11” glass baking dish.  Combine margarine, brown sugar and cinnamon until mixture is crumbly, sprinkle over apples.  Layer with remaining can of sweet potatoes and apple slices.  Top with pineapple and pecans (omit for nut free).  Bake in a preheated 375 oven until heated through (25-30 min.).  Serves 8-10

—————————————–
BEN’S LAYER CASSEROLE *Free of wheat, milk, egg, peanut/tree nut

Preheat oven to 350.  Grease a casserole dish.  Layer one potato sliced on the bottom, top with layer of 1/3 cup (uncooked) rice, then 1/2 lb. (cooked) beef, followed by 1 small diced onion, 1 cup sliced carrots and 1 cup peas.  Top this with 4 cups diced tomatoes.  Cover with foil and bake 2 hours or until vegetables are done. Remove foil during last 15 minutes for better browning.

—————————————–

 
BEN’S SUGAR COOKIES *Free of milk, egg, peanut/tree nut
2/3 cup safe marg.
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 cup applesauce
1 Tbsp. safe milk
1 tsp. vanilla
2 cups flour
Mix marg. On high speed for 30 seconds.  Add sugar, baking powder, and
salt.  Beat until combined.  Beat in milk, egg and vanilla until combined, 
Beat in flour until combined.  Chill dough for 30 minutes.  Roll into shapes on
floured surface and bake at 375 for 7-8 minutes.
 
—————————————–
BEAU’S SUGAR COOKIE RECIPE

 *Free of milk, egg, peanut/tree nut

3 cups flour

2tsp baking powder

1/2 cup applesauce

1 cup sugar

1tsp baking soda

1 cup shortening

4 Tbls soy milk

1 1/2 tsp lemon extract (I think this is the secret that makes them soooo good) Sift flour, baking soda, baking powder, and shortening.  Mix until mealy or lumpy and set aside.  Mix applesauce milk and sugar and lemon extract together.  Mix all together and roll and cut.  Bake at 350 until real light brown.  Frosting:  powdered sugar, soy milk, lemon and butter.

—————————————–

HERB ROASTED POTATOES (SOUTH BEACH DIET COOKBOOK)

*Free of dairy, egg, wheat, soy, nuts

½ pounds small red potatoes

2 TB extra-virgin olive oil

¾ tsp dried rosemary, crumbled

¾ tsp mustard powder

½ tsp dried sage

½ tsp dried thyme

¼ tsp pepper

Preheat oven to 450 degrees or prepare grill for direct heat.  With a vegetable peeler, remove a thin strip of skin from around the center of each potato.  In large bowl, combine oil, rosemary, mustard, sage, thyme, and pepper.  Add the potatoes, and toss to combine.

Cut 3(12” long) pieces of foil. (I just put them on a cookie sheet).  Divide the potato mixture evenly among the foil pieces.  Tightly wrap the potatoes in the foil.  Place the packets in the oven or on the grill.  Cook, turning packets once, for 30-35 minutes in the oven or for 25-30 minutes on the grill, until the potatoes are tender.

Serves 4

 —————————————–

EDAMAME SALAD (SOUTH BEACH DIET COOKBOOK)

*Contains soy

1 bag (16oz) frozen shelled edamame (green soybeans)

¼ cup seasoned rice vinegar

1 TB vegetable oil

¼ tsp salt

1/8 tsp freshly ground black pepper

1 bunch radishes (8 oz) cut in half and thinly sliced

1 cup loosely packed chopped fresh cilantro leaves

Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.  Serve chilled or at room temperature.  Serves 4.

 
—————————————–

ORIENTAL CABBAGE SALAD (SOUTH BEACH DIET COOKBOOK)

*Contains sesame

½ small head green cabbage

3 scallions, chopped

2 TB dark sesame oil

2 TB rice wine vinegar

2 TB sesame seeds, toasted

Combine the cabbage, scallions, oil, and vinegar.  Toss well and chill until ready to serve.  Add the sesame seed and toss again before serving.

Serves 4

—————————————–

SPINACH STUFFED MUSHROOMS (SOUTH BEACH DIET COOKBOOK)

Free of dairy, eggs, wheat, soy, nuts

1 package (10oz) frozen chopped spinach

1/8 tsp salt

8 large mushrooms

1 TB extra-virgin olive oil

In a medium saucepan, bring ½ cup water to a boil.  Add the spinach and salt.  Cover, and cook according to package directions.  Wash the mushrooms.  Remove the stems, trim off the ends then chop the stems.

Heat the olive oil in a large skillet.  Add the chopped mushroom stems.  Sauté until golden, about 3 minutes.  Remove from the pan.  Add the mushroom caps to the skillet and sauté for 4-5 minutes.  Remove the mushroom caps to a heatproof serving platter.

Drain the spinach.  Stir in the sautéed chopped mushrooms.  Spoon the spinach mixture in to the caps and serve immediately or place in the oven on low heat to keep warm.

 
—————————————–

ADDICTIVE CHOCOLATE PUDDING

3 Tbs instant tapioca
1 Tbs cornstarch or arrowroot
pinch salt
1/4-1/3 cup sugar
2 cups rice (soy) milk
1/3 cup Enjoy Life Foods’ chocolate chips
1 tsp vanilla (gluten free)

Whisk the tapioca, cornstarch, salt, sugar and milk together in a saucepan. Let sit for 10 minutes. Toss in the chocolate. Over medium heat, whisking gently bring to a boil. Remove from heat and pour into a bowl. Cool slightly before stirring in the vanilla. Great eaten warm or chilled.

Submitted by Rebecca Reilly, author of “Gluten-Free Baking”

**** I did not have the chocolate chips, so I omitted them, but after I scooped it into bowls I squirted Hershey’s Chocolate Syrup into the pudding and it was really good!!!!  It was also really yummy plain too!!!

****I also used Vanilla Soy milk…..made it extra sweet, but regular soy or rice milk should be just as good!!!

This one taken out of the San Francisco Chronicle Cookbook, this chef has celiac….(Jackie Mallorca)

—————————————–

RICE FLOUR AND YOGURT PANCAKES

2/3 c Brown Rice Flour (I used sweet Sorghum and it worked great!)

1/3 c cornstarch

1 T sugar

1 t safe baking powder

Pinch salt

1 large egg (I used about a Tablespoon or so of applesauce)

2 T vegetable oil

½ c plain low fat yogurt (I used Wholesoy plain)

½ c low fat milk (I used soy)

Sift the rice flour, cornstarch, sugar, baking powder and salt into a large bowl.  In another bowl mix the egg with the oil and yogurt, stir in the milk.  Pour the liquid ingredients into the dry ingredients and mix until just blended.  Cook over skillet like all pancakes are done!!!!  Very good even with all the substitutions!!!!!

 —————————————–

Chocolate Chip Cookies

1 package of dairy free semi-sweet chocolate chips  (Tropical Source…Ms. Robens…Enjoy Life)

½ cup soy nut butter

2 cups miniature marshmallows

½ c raisins

Melt chocolate pieces with the soy nut butter over low heat…stir in marshmallows and raisins and pour onto waxed paper cookie sheet.  Refrigerate until firm and cut into squares.

 —————————————–

Cinnamon Crunch Popcorn

In a measuring cup mix cinnamon, salt and 1 tbsp of sugar. Have this spice mixture ready by the popper.

Put oil, popcorn and sugar into the popper. Fasten the lid securely. Use high heat. Popping should start in about 1-1/2 minutes. Continue stirring until popping almost stops.

Remove quickly from heat, open lid and pour in spice mixture over hot popcorn. Close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl. Continue stirring with a large spoon. Cool and store in an airtight container. Six (6) servings.

2 tsp cinnamon
1 tbsp sugar
1/4 tsp salt
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar

—————————————– 

Cinnamon Honey Bun Popcorn

Measure and mix the honey, cinnamon, butter, granulated sugar and salt in a small bowl or pan. Bring it just to a boil, stirring constantly, if on the stove. It takes about 60 seconds in the microwave. Stop microwave several times and stir. Have this warm mixture ready next to the popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to get all popcorn and syrup out. Finish stirring with large spoon. Cool and store in airtight container. Six (6) servings.

 —————————————–

Chocolate Popcorn Bars

About 45 minutes before serving: in 4 quart bowl, combine chocolate pieces, butter and corn syrup. Cook on high 3 to 4 minutes, stirring after 2 minutes, until chocolate is smooth. Stir in confectioners’ sugar and vanilla extract. Add popped corn and coconut to chocolate mixture, stirring gently until coated evenly. With back of spoon, press mixture evenly into greased 8″ square baking dish. Chill until firm, about 30 minutes. Cut into 2″ squares. Makes 16 bars, 133 calories each.

6 oz package milk chocolate pieces (dairy free)
1 tsp vanilla (gluten free)
1/4 cup butter or margarine (dairy free)
6 cups popped corn (about 1/3 cup kernels)
1/4 cup light corn syrup
1/2 cup shredded coconut
1/2 cup confectioners’ sugar                                                           

—————————————–
Marshmallow Popcorn Balls

In medium saucepan, melt butter or margarine over medium low heat. Add marshmallows; stir until melted. Blend in dry ingredients. Pour over popcorn, mixing well. With buttered hands, form into balls. Makes 12 medium balls.

—————————————–
POPPYCOCK              -Like Caramel popcorn 

1/2 c. light corn syrup
1/8 tsp. cream of tartar
2 c. brown sugar
1 c. butter (dairy Free)

Boil this for 5 minutes. Remove from heat and add 1 teaspoon baking soda. Stir in and pour over 5 quarts popped popcorn in a shallow pan. Bake 1 hour at 225 degrees stirring every 10 minutes.

VERY GOOD!!!!!                                                  

6 tbsp butter or margarine (diary free)
3 tbsp raspberry flavored gelatin
3 cups tiny marshmallows
3 qts unsalted popped corn

4 tbsp honey
2 tsp cinnamon
1 tbsp butter (dairy free)
4 tbsp granulated sugar
1/4 tsp salt
4 tbsp popcorn
4 tbsp oil
4 tbsp granulated sugar                                                                                                   

 —————————————–

Thank you for supporting MosaicKids.org,
MosaicKids.org Staff