MaryEllen's profile page
Recipes
Oatmeal Raisin Cookies/Bars, GF
By MaryEllen
Always choose “instant” or “quick” oats (certified gluten-free, of course!) when baking oatmeal cookies
0/5
(0 Votes)
Easy Sesame Chicken
By MaryEllen
From Relish Magazine
- FOR THE SAUCE:
- 2 T Soy Sauce
- 1 T water
- 1 1/2 tsp. Toasted Sesame Oil
- 2 1/4 tsp. Brown Sugar
- 2 1/4 tsp. Rice Vinegar
- 1 1 inch piece peeled and grated fresh Ginger
- 1 clove minced garlic
- 2 T Sesame Seeds
- 1 T Corn Starch
- FOR THE CHICKEN:
- 1 Egg
- 2 T Corn Starch
- pinch salt
- pinch pepper
- 1 pound boneless, skinless Chicken Thighs
- 2 T Oil
Tons of Blueberry Coffee Cake
By MaryEllen
I don't know where I got this recipe from, but every time I make it
- Topping:
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk, plus
- 2 tablespoons milk
- 1 tsp. Vanilla (or Almond)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups blueberries
- 1/2 cup brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 3 tablespoons butter
Simple Oatmeal Cookie Jam Bars
By MaryEllen
Instructions Preheat the oven to 350 degrees F
- 1/2 cup butter, at room temperature
- 1/2 cup + 2 tablespoons brown sugar, lightly packed
- 1 cup + 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup old fashioned oats
- Scant 1 cup blackberry jam
- Optional: pinch of salt, 1/4 teaspoon cinnamon
Linguine with Kale & Shrimp
By MaryEllen
Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta
- 8 oz whole-wheat linguine
- 4 tsp extra-virgin olive oil, divided
- 1 lb peeled and deveined raw shrimp, (16-20 per pound)
- 3/4 tsp salt, divided
- 1/4 tsp freshly ground pepper, plus more to taste
- 2 Tbs minced garlic
- 1/2 cup white wine
- 1 pint grape or cherry tomatoes, halved
- 16 cups kale, chopped
- 1/4 cup clam juice, or water (see Shopping Tip)
- 1 tsp cornstarch
- 1 Tbs lemon juice
- 6 lemon wedges, for garnish
- Servings: 6
- Yield: 1 1/3 cups each
- Cooking Times
- Total Time: 45 minutes
- Nutrition Facts
- Serving size: 1/6 of a recipe (13.8 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 349.52
- Calories From Fat (16%) 55.5
- % Daily Value
- Total Fat 6.31g 10%
- Saturated Fat 0.91g 5%
- Cholesterol 114.91mg 38%
- Sodium 520.46mg 22%
- Potassium 1151.69mg 33%
- Total Carbohydrates 47.2g 16%
- Fiber 5.07g 20%
- Sugar 0.17g
- Protein 26.27g 53%
- Tips
- Reviews call for more garlic, double the wine and reduce w/tomatoes. Some added asparagus and peas and basil and sage.
- Author Notes
- Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium |
- Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the drink mixer section of your supermarket.
- Eating Well estimates calorie count at 271 calories. Discrepancy may come from Whole Wheat Pasta which is not included in the choices.
2 Bite Brownies, GF
By MaryEllen
These two-bite gluten free brownies are a cross between a rich chocolate cake and a brownie, and gone in just two b...
- Ingredients
- 1 cup (140 g) all-purpose gluten free flour (I used Better Batter)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 cup (40 g) unsweetened cocoa powder (I prefer Dutch-processed, but natural works as well)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (109 g) packed light brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 6 tablespoons (84 g) unsalted butter, melted and cooled
- 2 tablespoons (28 g) plain yogurt, at room temperature
- 2 eggs (100 g, weighed out of shell) at room temperature, beaten
- 1 teaspoon pure vanilla extract
Fluffy Coconut Flour Pancakes
By MaryEllen
I have made the recipe with light coconut milk (not the thick, canned kind, which is too thick), almond milk, and ...
- 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
- 4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)
- 4 eggs (200 g, weighed out of shell) eggs, at room temperature
- 2 tablespoons (42 g) honey
- 1/2 cup + 2 tablespoons (80 g) coconut flour
- 1/2 cup (72 g) tapioca flour (or try arrowroot)
- 1/8 teaspoon kosher salt
- 2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)
Quinoa Peanut Soup (Sopa de Mani)
By MaryEllen
Heat oil in a large saucepan over medium heat
- 2 teaspoons canola oil
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1/2 cup quinoa
- 4 cups vegetable broth or reduced-sodium chicken broth
- 1/2 cup chopped red bell pepper
- 1/2 cup peanut butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon hot sauce, such as Tabasco
- Freshly ground pepper to taste
Mandarin Ginger Tofu
By MaryEllen
This is one of my all time favorite tofu recipes
- 1 block extra firm tofu
- 1 cup orange juice
- 1/4 cup canned mandarin oranges
- 1/4 cup ginger root, cut into 1" slices
- 1 tsp ground ginger
- EDIT: 3 finely chopped cloves of garlic
- 2 cups raw spinach - without stems
- 1/4 unpacked cup brown sugar
- Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 240.9
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 81.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.0 g
- Protein: 15.3 g
Lemon Blueberry Donuts, GF
By MaryEllen
I used Wild Blueberries in these doughnuts so they are like the little bits of blueberries in the donut shop donuts...
- ½ cup Wild Blueberries (fresh or frozen)
- ½ cup buttermilk (or 1 teaspoon lemon juice + any milk to equal ½ cup)
- 1 teaspoon pure lemon or vanilla extract (Lemon is WAY better!)
- 1 1/3 cups (180 grams) gfJules Gluten Free All Purpose Flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons (1 ounce) butter or vegan butter, at room temperature
- 2 Tablespoons vegetable, safflower, sunflower or non-GMO canola oil
- 6 Tablespoons granulated sugar
- 1 large egg (or 1 ½ Tablespoons mashed banana + 2 Tablespoons applesauce)
- Cinnamon-Sugar Coating
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3 Tablespoons granulated sugar
- 2 teaspoons cinnamon
- Lemon Glaze
- 2 teaspoon lemon juice
- 6 Tablespoons sifted confectioner’s sugar
- 2 teaspoon lemon zest (optional)