Friday, November 30, 2007

Recipes for the October Pot Luck


4-6 apples (I used 1 Jonathan, 1 Fuji , 2 Rome , 1 Winesap and 1 Empire)
1/3 c water
½ c sugar
2 Tbs lemon juice (ReaLemon lemon juice)
2 Tbs butter (Land O’Lakes unsalted sweet butter)
Spices to flavor – I used cinnamon, nutmeg, clove and allspice – I don’t measure.

Peel, core and slice apples into small pieces.
Mix everything in a pot.
Cook (uncovered) on low heat for about 30 minutes, stirring occasionally.

Rebecca J. Loomis

Cheese Puffs a la “manioc”
Brazilian recipe

1 ½ cup of mashed potatoes
4 eggs
¾ cup of corn oil
1 Tb of salt
4 cups of medium cheddar cheese grated ( we use “ Tillamook”)
1 ½ lb bag of tapioca starch ( manioc flour )

Pre heat oven to 450 degrees
Mix all ingredients in large bowl ( you can use an electric mixer to blend )
Use a soup spoon and make small balls. Put on cookie sheets ( 3 at least will be needed) to make approximately 60 balls. Bake for about 18 minutes; check that they don’t get too dry.
These can be frozen and taken out of the freezer directly to reheat in the microwave oven ( a few seconds )

Steve and Nicole Vandervoort


O'Henry Bars

1 stick oleo
6 oz butterscotch chips
6 oz chocolate chips
1 cup crunchy peanut butter

2 heaping cups of Rice Krispies
3 cups marshmallows

Melt the butter and chips, then stir in peanut butter. (I use the microwave)
When cool (this is important or the marshmallows melt), add the krispies and marshmallows.

Put in a lightly buttered 9"x13" pan... and refrigerate (if in hurry, the freezer will rush it)

Cut and enjoy.

Note: I use Hershey’s Butterscotch chips and Nature's Path crispy rice cereal.
I also used Land O'Lakes margarine, Nestles chips, Jiff PB, Campfire marshmallows.

Tanya Davidson


Chicken Curry (or Chicken Coconut Curry)

1 lb (or more) cut-up chicken breast (bite-size or slightly larger) - O Organics (sold at Dominick's) Boneless and Skinless Chicken Breast Filets

3 tbsp vegetable oil or clarified butter - Jewel Vegetable Oil - All Natural (100% soybean oil)

1 onion, chopped - Nevada High Desert Onions (3 lb bag purchased)

3 cloves garlic, minced [omitted- my husband isn't a garlic lover]

1 - inch piece of fresh ginger, minced [fresh ginger purchased at Dominick's]

1 tsp yellow mustard seeds [McCormick's Yellow Mustard Seed]

1/2 tsp cumin seeds [Frontier Culinary Spices Whole Cumin Seed]

1 1/2 tsp cardamom [Simply Organic Cardamom]

1 1/2 tsp ground coriander [Simply Organic Coriander]

1 tsp ground cumin [Simply Organic Cumin]

1 tsp garam masala [Frontier Garam Masala Garam Masala: this is a mix of cardamom, cinnamon, cloves, cumin, black pepper, and coriander]

1/2 tsp turmeric [Simply Organic Turmeric]

1/4 tsp paprika [omitted- forgot to get gluten free kind]

1/4 tsp cinnamon [Simply Organic Cinnamon]

2 carrots, sliced into 1/2 inch pieces [fresh purchased at Dominicks]

1 sweet potato, in 1/2 inch cubes [fresh purchased at Dominicks]

1 lb chick peas, cooked or canned [West Brae Natural Vegetarian Organic Garbanzo beans]

1 - 28 oz can diced tomatoes [Muir Glen Organic Diced Tomatoes]

½ cup or so of yogurt [or, alternatively, 1 - 14 oz can light coconut milk for coconut curry] [Stonyfield Farm Organic Whole Milk Plain]

Salt & pepper to taste

In a large sauce pan, heat oil or butter over medium heat. Add onion, garlic, ginger and chicken and cook, stirring frequently, until the mixture begins to brown. Push onion mixture to the side of the pan and add mustard and cumin seeds to the center. Toast them until they start to pop. Add the remaining spices and cook 2—3 minutes and stir into onion mixture.Add the carrots and sweet potatoes to the pan and stir for another 2—3 minutes. Add chick peas, tomatoes [and coconut milk, if you choose] and stir until ingredients are combined. Let simmer over low heat for an hour. The vegetables should be cooked through and the liquid should have reduced and thickened. If using yogurt instead of coconut milk, stir in well at the very end and cook for about a minute. Serve over rice. [chicken can be omitted for a vegetarian dish]

Rice (serves 4)
1 tablespoon butter [Dutch Farms Wisconsin Select Sweet Cream Butter]
1 medium yellow onion, cut into 1/4-inch diced [bagged onions- see above]
1/4 teaspoon ground cloves [McCormick's Ground Cloves]
1 teaspoon ground cinnamon [Simply Organic Cinnamon]
1 cup uncooked basmati rice [365 Everyday Value White Basmati Rice from Whole Foods]
1 whole bay leaf [McCormack's Bay Leaves]
1 cinnamon stick [Frontier Culinary Spices - Cinnamon Sticks
2 cups water [Chicago tap water, filtered using Brita pitcher]
Salt and freshly ground pepper

Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

Katie Donnelly

Jenny-style No-Name Cooking

2 Containers of Chavrie Goat Cheese (plain or Herb/Basil)
2 Jars of GF Marinara, whichever brand is on sale and is also GF

Open Goat Cheese container, dump slime on top into sink, rinse sink, trust me on this
Dump cheese into one of those longer glass cooking dishes, not brownie size square one, same width but longer rectangle looking kind
Smoosh cheese down a little bit but do not spread out, just enough to be level with side of dish
Pour the sauce over the cheese

Heat oven to 350 and insert dish on top rack
Wait til you see the middle start to bubble and the edges of the dish start to brown
Take out of over with hot pads, remember hot pads, very important I learned

Eat with Scoops chips, tastes better when watching suspenseful movie

Dish will be hard to clean because of step two, but no idea how to get it cooked through and not gross on the edges. If you find a way, email me and I will update and owe you one.


7 layer bars (minus a few non-gf layers)

7 oz flaked coconut
1 cup butterscotch chips
6 oz semisweet chocolate chips
1/2 cup sliced almonds
14 oz can sweet condensed milk
8 oz unsalted peanuts

Preheat oven to 350 degrees. Grease 13x9 bake pan
Spread 2/3 coconut on bottom. Sprinkle butterscotch, choc chips, peanuts evenly as 2nd layer.
Pour condensed milk over all.
Top with almonds and remaining coconut.
Bake 20 minutes, cool before cutting.

NOTE: I used peanut butter chips instead of butterscotch (and extra choc chips).
I used Nestle choc and peanut butter chips.

I also made choc chip cookies with the Namaste mix.

Simply add 2 eggs, 1/2 cup oil, 2 tbs water.

The mix is GF, wheat free and free of soy, nuts, potato, corn, dairy, and casein, but may not be dairy free as I added chocolate chips.
I followed the directions on the box (not hard I know, but I had to try them sometime).

Rachel Segal

Corn Bread BBQ Pizza

Corn Bread

1 cup all-purpose GF flour
1/2 tsp. Xanthan gum
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup shortening
In a mixing bowl, combine flour, xantham gum, cornmeal, sugar, baking powder, salt.
Add the milk, eggs and shortening; beat for 1 minute.
Pour into a greased 9-in. square baking pan.
Bake at 425 for 20-25 minutes or until bread is golden brown and tests done.
BBQ Pizza Topping
1 pound of Chicken burger
1 medium onion, chopped
1 small red pepper, sliced
1 cup Sweet Baby Ray’s BBQ Sauce
1 cup Cheddar Cheese, grated
Cook chicken burger in pan, ground up. Add onion and red pepper and cook until soft. Add Sweet Baby Ray’s sauce.
Add meat/veggies to top of corn bread. Sprinkle cheese and put in oven for 10 min at 425.

Amy Rousseau

These are the recipes emailed to me before the event. There are printed copies available, so if you want one, please email me and I will send it along to you or I can email you this version if you cannot print it off this site.


Jenny and Tanya

No comments: