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Recipes
Hamantaschen, Gluten-Free
By seamline
1. In large bowl, combine gluten-free flours, baking powder, xanthan gum and salt
- 4 1/2 cups gluten-free flour (I used: 1-1/2 cups superfine brown rice flour, 1 cup potato starch, 1 cup tapioca starch, 3/4 cup sorghum flour, 1/4 cup sweet rice flour)
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1/2 cup safflower or canola oil
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
Hamantaschen, Gluten-Free, Dairy-Free for Purim!
By seamline
adapted from The Shiksa in the Kitchen
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2 1/4 cup gluten-free all-purpose flour
- 1/4 cup canola oil
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon orange zest
- Jam, Chocolate, or whatever filling you prefer
Mediterranean Orzo Salad with Feta Vinaigrette
By seamline
Barbara Lauterbach, Cooking Light JUNE 2005
- 1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
- 2 cups bagged prewashed baby spinach, chopped
- 1/2 cup chopped drained oil-packed sun-dried tomato halves
- 3 tablespoons chopped red onion
- 3 tablespoons chopped pitted kalamata olives $
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 (6-ounce) jar marinated artichoke hearts, undrained
- 3/4 cup (3 ounces) feta cheese, crumbled and divided
Cauliflower Wraps
By seamline
The key here is “ricing” the raw cauliflower by pulsing it in a food processor creates these grain-sized crumbl...
- Curry Wraps:
- 1/2 head cauliflower, cut into florets
- 2 eggs
- 1/2 tsp. curry powder
- 1/4 tsp. salt
- Garlic Herb Wraps:
- Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder
Chicken Salad Linda Baughman's
By seamline
* I marinate chicken in Italian dressing and throw on the grill to cook
- Dressing:
- 4-6 Chicken breasts (about 1 & 1/2 pounds)
- Shredded Lettuce ( I like to mix romaine, ice berg and leaf)
- scallions
- 1/2 cup toasted almonds
- 1 T sesame seeds toasted
- 1 can of Wide crispy Chinese noodles (optional on the side)
- 1/4 cup sugar, 2 teaspoons sales, 1/4 cup oil, 1 teaspoon Accent, 1/2 teaspoon pepper and 1/4 cup vinegar
Veggie Turkey Tray
By seamline
Cut and assemble as shown in picture
- Celery
- Carrots
- Radishes
- dill pickle spears
- Black Olives
- Green Olives
Baked Egg in Avocado
By seamline
This recipe calls for chopped chives, but feel free to serve with whatever fresh herbs or other toppings you have a...
- 2 ripe avocados
- 4 fresh eggs
- 1/8 teaspoon pepper
- 1 tablespoon chopped chives
BREAKFAST BARS, NOT-A-GRAIN BARS (GLUTENFREE ‘CEREAL’ BREAKFAST BARS)
By seamline
1. Warm the fruit preserves and water in a saucepan over medium-low heat while you prepare the dough
- 3/4 cup blanched almond flour
- 1/2 cup coconut flour
- 2 tsp finely ground flaxseed + 1 tbs for dusting*
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup coconut oil, room temperature
- 1/4 cup honey or maple syrup
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups blueberry preserves
- 3 tbs water
- flax gives these bars the texture of wheat or bran flakes – Omit for SCD and add 1/2 tsp extra coconut flour
Hot And Sour Soup
By seamline
Copycat Panda Express Hot And Sour Soup
- 6 C. chicken broth
- 3/4 cup button mushroom, sliced
- 5 Tbs. soy sauce
- 2 tsp. chili-garlic sauce
- 3 Tbs. cornstarch
- 3 Tbs. water, cold
- 1 egg, beaten
- 6 oz. tofu, firm, diced
- 2 green onions, diced
- 1/3 C. white vinegar
- 3/4 tsp. sesame oil
- Salt and pepper to taste
Lemon-Herb Chicken with Quinoa
By seamline
from Family Circle Magazine, January 2013
- Quinoa
- 1 1/2 cups dry quinoa
- 1/4 teaspoon salt
- Marinade
- 1/2 cup lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 boneless, skinless chicken breasts (5-6 oz each)
- 1 pint grape tomatoes
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups cooked quinoa
- 2 cups firmly packed arugula leaves
- Lemon wedges
- Green onion (optional