Weavincanuck's profile page
Recipes
Cheese Fondue
By weavincanuck
Made a double go 2013. Small bit left over
- 1 garlic clove, halved crosswise
- 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
- 1 tablespoon cornstarch
- 2 teaspoons kirsch
- 1/2 lb Emmental cheese, coarsely grated (2 cups)
- 1/2 lb Gruyère , coarsely grated (2 cups)
Black Bean Salad with Tomatoes, Avocado and Lime-Cilantro
By weavincanuck
Combine all ingredients except for avocados in a large bowl and mix well
- 1 15-ounce cans black beans, rinsed and drained
- 2 tomatoes
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 1/2 fresh lime juiced
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Gluten-Free Chocolate Chip Cookie Ice Cream Pie
By weavincanuck
1 Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms
- 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
- 1/2 cup butter, softened
- 1 teaspoon pure vanilla
- 1 egg, beaten
- 1 tablespoon unsweetened baking cocoa
- 1 1/2 quarts gluten-free vanilla ice cream
- 1/2 cup gluten-free chocolate fudge topping
Oven Baked Tacos
By weavincanuck
Brown ground beef and drain
- 2 lbs ground beef, lean
- 3 tablespoons taco seasoning
- 6 ounces tomato sauce
- 20 1⁄2 ounces refried beans
- shredded cheddar cheese
- 12 small flour tortillas
- diced tomato
- diced onion
- sour cream
- salsa
- shredded lettuce
7 Layer Bars
By weavincanuck
Preheat oven to 350 degrees F
- 1 and 1/2 cups graham cracker crumbs (measure when crushed into crumbs)
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup chopped pecans
- 1 can (14 ounces) FULL FAT sweetened condensed milk
- 1 and 1/3 cups unsweetened shredded coconut
Korma Chicken Casserole
By weavincanuck
Heat the coconut oil in a pan then add the chicken joints and sear on all sides until brown
- 4 small chicken thighs, or 2 large chicken legs
- 2 cloves garlic, minced
- 1 inch chunk root ginger, peeled and chopped very finely
- 1/2 small, white onion, finely chopped
- 1 tbsp coconut oil
- 1/2 tsp turmeric
- 1/2 tsp cardamon
- 1 tbsp tomato paste
- 2 tbsps cashew butter
- 200 ml coconut milk
- 2 tsps lemon juice
Banana Oatmeal Muffins
By weavincanuck
Preheat oven to 400F. In a bowl mix together rolled oats, yogurt and milk
- 11/4 cup rolled oats
- 1/2 cup yogurt, plain low fat
- 1/2 cup milk, low fat
- 1/2 cup brown sugar
- 1/3 cup oil, sunflower or vegetable oil
- 2 bananas, large, ripe, mashed
- 1 egg, large, lightly beaten
- 1 1/2 cup oat flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
Smashed Brussels Sprouts
By weavincanuck
Preheat oven to 425° and line a large baking sheet with parchment paper
- 2 lb. Brussels sprouts
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. chopped thyme
- kosher salt
- Freshly ground black pepper
- 1 c. shredded mozzarella
- 1/4 c. freshly grated Parmesan
- Fresh parsley, chopped, for garnish
Gluten Free Gingerbread Pumpkin Bars
By weavincanuck
Instructions Preheat the oven to 350 degrees F
- Crust:
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch (not flour)
- 1/3 cup tapioca starch
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon xanthan gum
- 1 cup granulated sugar
- 3/4 cup unsalted butter
- 1/4 cup Crosby’s Fancy Molasses
- 1/3 cup gluten-free quick cook oats
- Filling:
- 2 cups pumpkin puree (not pie filling)
- 8 ounces (250 grams) cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup Crosby’s Fancy Molasses
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 3 large eggs
Blueberry Scones
By weavincanuck
Preheat oven to 400 degrees and line a large baking sheet with parchment paper
- 2 C (280g) Cup 4 Cup Gluten Free Flour
- 1/3 C (67g) granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 C (1 stick) unsalted butter -- frozen
- 1/2 C lowfat plain yogurt (strained) or Greek plain yogurt or sour cream
- 1 large egg
- Zest from one lemon
- 5 ounces fresh or frozen blueberries (if using frozen, leave them in the freezer until you are ready to use them)
- Additional 1T of sugar for sprinkling on top of the scones