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Recipes
Stuffed Cabbage Rolls
By MaryEllen
1. Cover leaves with boiling water for 5 minutes
- 12 cabbage leaf
- 1 1/2 lb lean ground beef
- 1 cup rice, cooked
- 1 egg
- 2 tsp salt
- 1/2 tsp pepper
- 1 onion
- 1/2 tsp poultry seasoning
- 2 Tbs oil
- 1 Tbs Brown sugar substitute
- 1 16 oz. can tomato sauce
- 1/4 cup water
- 1 Tbs vinegar
- Servings: 6
- Nutrition Facts
- Serving size: 1 serving.
- 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 446.44
- Calories From Fat (60%) 268.17
- % Daily Value
- Total Fat 29.26g 45%
- Saturated Fat 10.4g 52%
- Cholesterol 125.94mg 42%
- Sodium 1252.58mg 52%
- Potassium 764.79mg 22%
- Total Carbohydrates 21.5g 7%
- Fiber 3.1g 12%
- Sugar 8.74g
- Protein 24.13g 48%
- Tips
- I found that if you core a whole cabbage and then freeze it, you can simplify the process. Defrost and tear the leaves off. You will use about half of the head. Refreeze and use it for another batch.
- Reviews
- 4 stars - ME 1/22/2007
HAITIAN VEGETABLE STEW, GF
By MaryEllen
Meatless, and good for Lent
- Vegetable Stew:
- 4 4 4 scallions, chopped
- 6 6 6 sprigs parsley
- 4 4 4 sprigs fresh thyme, stems removed
- 3 3 3 garlic cloves, minced
- 1 1 1 jalapeno pepper, seeded and chopped
- 1 1 1 t salt
- 1 1 1 T fair trade olive oil
- 1 1 1 small onion, chopped
- 2 2 2 carrots, sliced
- 1 1 1 chayote squash, peeled and chopped
- 1 1 1 small eggplant, peeled and chopped
- 3 3 3 c cabbage, chopped
- 1 15-oz 1 15-oz 15-oz can of coconut milk
- 4 4 4 c water or vegetable broth (or more, as needed)
- 1 1 1 large tomato, chopped
- to to taste
Against the Grain-Style Gluten Free Rolls
By MaryEllen
This recipe for homemade Against the Grain-style gluten free rolls is just like the original
- 5 ounces low moisture mozzarella cheese, shredded (packaged, shredded cheese works best)
- 2 eggs (100 g, weighed out of shell)
- 1/4 teaspoon kosher salt
- 3 tablespoons (42 g) neutral oil (grapeseed, canola, vegetable all work fine)
- 2 1/2 cups (300 g) tapioca starch/flour, plus more for sprinkling
- 5 to 7 fluid ounces low fat or whole milk
Honey Balsamic Chicken Breast
By MaryEllen
This is one of my family's favorite dinners
- 1 1/2 teaspoon 1 1/2 teaspoon dried thyme
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon black pepper
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 1 teaspoon 1 teaspoon EVOO, Extra Virgin Olive Oil
- 1 pound 1 pound of boneless, skinless chicken breast
- 2 tablespoon 2 tablespoon balsamic vinegar
- 2 tablespoon 2 tablespoon honey
Rice Pudding for the Instant Pot
By MaryEllen
Makes approximately 6 generous ¾-cup servings
- 1 cup Carolina Gold rice
- 2 cups milk of choice (raw milk or soaked nut milk)
- 1 1/4 cups water
- 1/2 cup Sugar
- 1/2 cup Raisins
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon Cinnamon
- several gratings of fresh nutmeg
- 3/4 cup Heavy Whipping Cream
7 Day Coconut Cake
By MaryEllen
Reviews 5 stars - Sandra gave me this recipe and I took it for the CRBERG Christmas party at Donna's house in 2007
- 1 box Cake mix, coconut or yellow
- 1 stick butter, melted
- 3 eggs
- replace water with milk
- For the topping
- 2 7 oz bags frozen coconut
- 1 16 oz. container sour cream
- 2 cups sugar
Cream Of Cauliflower Soup
By MaryEllen
1. In a 10 Qt. pot, heat shortening
- 2 Tbs butter
- 1/2 cup onion, diced
- 1 carrot, chopped
- 1 cup celery, diced
- 1 lb cauliflower, broken into flowerets
- 2 Tbs parsley, chopped
- 8 cup chicken broth
- 1/2 tsp peppercorns
- 1 tsp tarragon
- 1/2 bay leaf
- 1 1/2 sticks butter, for the roux
- 3/4 cup flour
- 2 cup milk
- 1 cup half and half
- 1 cup sour cream
- Servings: 8
- Reviews
- 5 stars - Probably the best soup I've ever tasted! Recipe came from Joanie. - ME 1/21/2007
- Source
- Source: Joanie
- Author Notes
- Recipe can be changed for just about any vegetable, Broccoli is especially good.
Baguettes GF
By MaryEllen
From Jules...One of the most popular recipes I’ve shared at gluten free food expos is my gluten free baguette
- 1/2 1/2 1 2 (8.5 oz)* gfJules™ Gluten Free Pizza Crust Mix (makes 1 long baguette or 2 medium baguettes)
- 1 1/2 using the small clear mix bags in boxes, use 1 full bag; if using brown pouch or canister, use 1/2 of container
- OR
- 1 1/2 1 1/2 1/2 cups of gfJules™ All-Purpose Gluten-Free Flour
- 3 3 3 Tbs. milk powder (I use Vance’s Dari-Free potato milk powder) OR almond meal
- 1/2 1/2 1/2 tsp. salt
- PLUS
- 2 2 2 egg whites, room temperature
- 2 2 2 Tbs. extra virgin olive oil
- 1/2 1/2 1/2 tsp. apple cider vinegar
- 1/2 1/2 2 cup warm water (if making from scratch, add 2 Tablespoons additional water)
- 2 1/4 2 1/4 1/4 tsp. rapid rise yeast, gluten-free (1 packet)
- 1 to (full egg or egg white + 1 Tbs. water) to brush onto the dough
- to to spritz onto dough
- toppings of choice
Plum Cake
By MaryEllen
Cream butter & sugar. Add yolks & beat well
- 1/2 C. Sugar
- 4 egg yolks
- 1/2 C Butter
- 5 T. milk
- 1 t. baking pwdr.
- 1 C. Sifted flour
- Italian Plums
Spanish Chicken with Olives and Peppers GF
By MaryEllen
Heat some oil in a frying pan
- Olive oil
- 1 Skinless Chicken leg quarter
- 2 Vine Tomatoes
- 1/2 Red Onion
- 1/2 Red Pepper
- 1 Garlic clove
- 1/4 tsp Thyme, dry
- 1/2 tsp Paprika
- 6-8 Stuffed olives
- 50 ml (2-3 tbsp) Water