Category Archives: Miscellaneous
Today, I made frugal apple crisp and applesauce. There is a trick to this apple crisp. Apple prices are rising all the time, and right now garden vegetables are plentiful, so thanks to Bette Hagman’s cookbook The Gluten Free Gourmet Cooks Fast and Healthy, I was given the idea to use zucchini. Yes, zucchini! It is one of those foods, kind of like tofu, that picks up the flavors of whatever it is cooked with. I have modified Bette’s original recipe. Here is what I do:
1) Find a zucchini. Preferably one that has been hiding and got missed, and consequently is pretty big and not very well suited for other recipes. You can usually find any size zucchini at a farm market for around $0.50 this time of year, if you don’t have your own garden. Slice it into quarters, or eighths, depending on size. Scoop out all the seeds inside. You just want the harder outside meat of the zucchini. Slice each section into thin slices. These will actually look somewhat like thin apple slices. You want about 2 quarts (a REALLY big zucchini might give you a double recipe).
2) Slice 3-4 apples and add to the zucchini. Tart ones are the best at transferring the flavor to the zucchini.
3) Put the zucchini and apples in a large pot (VERY large if you are doubling the recipe), and add the following:
- 1/4 cup water
- 2 tablespoons lemon juice
- 1-1/2 cups sugar (I actually used 1 cup sugar and 1/2 cup Xylitol – better for the blood sugar)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Pinch of salt
- 2/3 cup brown sugar
- 1/3 cup Gluten Free Flour Mix
- 2-3 tablespoons butter or margarine
- You can also add in 1/2 cup chopped nuts if you want
½ cup brown lentils
2 cups GF broth
4 T olive oil
2 medium onions, 1 chopped and 1 finely sliced
¾ cup long-grain white rice
1 large garlic clove, minced
½ t. ground cumin
Salt and pepper
1 cup water, boiling
1 small bunch spinach, washed thoroughly and de-stemmed
Yogurt or sour cream
Rinse lentils, place in a saucepan, and add the broth. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, until half cooked.
Heat 2 T of olive oil in a 10-inch skillet over moderate heat. Add the onion and cook until softened, about 5 minutes. Add the rice and garlic, and stir until the grains are well coated, 30 seconds. Stir in the cumin, and season lightly with salt and pepper. Stir the rice mixture into the lentils. Add the boiling water, cover, and simmer until the rice and lentils are tender, 15-20 minutes.
Meanwhile, in a separate, small skillet, heat 1 T of the remaining olive oil. Add the sliced onion and saute until golden-brown, about 8 minutes. Season with salt and pepper, transfer to a bowl, and keep warm.
Stack the spinach leaves and cut into ½ inch wide strips. Heat the remaining T of olive oil in skillet used for starting the rice. Add the spinach and saute for 2 minutes. Stir into the rice-lentil mixture. Divided among 4 warmed plates. Top each serving with browned onions and yogurt/sour cream.
Thanks, Gluten Free Living Magazine
1 pound (about 2 cups) dried beans
3 quarts water
Bring the water to a rolling boil over high heat. Do not add salt yet!
Rinse beans in a bowl of cold water and discard debris. Drain, and add to the boiling water. Return to a boil, and boil for 2 minutes. Remove from heat, and let soak for 1 hour.
When the hour is up, return to the heat and bring to a simmer. Skim off any frothy scum that may float to the surface. Simmer gently, uncovered, until the beans are just tender, about 1 hour for small beans, 1 ½ hours for Great Northern. Add more boiling water if necessary to keep the beans covered. Add salt to taste at the end of cooking time, not before, as it can inhibit the softening process. Leave the beans in their cooking liquid until ready to use, then drain.
The cooked beans can be refrigerated for 3 days, or frozen. Two-cup containers, the approximate equivalent of a 15-ounce can, are usually the most practical.
Thanks, Gluten Free Living Magazine
¼ cup olive oil
4 garlic cloves, minced
1 t. salt
¼ t. pepper
1 turkey (14-16 lbs)
4 fresh sage leaves
3 fresh thyme sprigs
Mix all together and rub over turkey prior to roasting.
Drippings from 1 roasted turkey
1 to 1 ½ cups turkey or chicken broth
¼ cup GF flour mix
Salt and pepper to taste
Pour turkey drippings into a 2-cup measuring cup. Skim fat, reserving 2 T. Set aside. Add enough broth to the drippings to measure 2 cups.
In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper.