Gluten free fish fry

1 cup of chickpea/garbanzo bean flour
1/4 cup of rice flour
1 egg
1 cup of water
1/4 tsp baking soda
1/4 tsp Cayenne
1 tblspn Paprika
1 tsp Salt
1 tsp Pepper
1 tsp garlic powder

Heat container of canola oil to 190 degrees.  I think I used some smarter balance oil that said it was healthier.

Mix dry ingredients,  mix egg, then mix together and add water.  Should be like a paste almost.

Dip the cod, shrimp (cleaned and peeled), and calamari (cleaned and cut).

Slowly drop into the oil in the pot.  The shrimp and calamari only take a few minutes.  Leave the cod in for about 7-8 minutes.

Remove and place on paper towel.  Sprinkle with parsley or cilantro.

Serve with Sriracha, Sriracha mayo,  or with tarter sauce (mayo, sweet relish, lemon, salt and pepper).

References

http://allrecipes.com/recipe/beer-batter-fish-made-great/

http://www.saveur.com/article/recipes/bhajiya-fried-chickpea-battered-potatoes

Tanya's Slow Cooker Cajun Red Beans and Dirty Rice

3 cans of beans or 1 pound dry kidney beans

 1/4 cup olive oil

 1 large onion, chopped

 1 green bell pepper, chopped

 1 tablespoons minced garlic

 2 stalks celery, chopped

2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4-1 tsp teaspoon dried sage (out)
1 tablespoon dried parsley

1 teaspoons salt

Optional:

1 teaspoon Cajun seasoning (see recipe below or just add some paprika, oregano, red pepper flakes, etc to your recipe)

1 tablespoon firmly packed light brown sugar or 1/2 tsp molasses and 1/2tsp stevia

1 teaspoon hot sauce, such as Tabasco or sriracha
1 teaspoon cracked black peppercorns

1 can of chilles

6+ cups chicken broth or water

1/2 pound andouille sausage (3 links), sliced (Whole Foods has turkey andouille)

1/2 pound of ground beef

1/2 pound of shrimp

1/2 grilled chicken

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.

Rinse beans, and transfer to a large pot with 4 cups chicken broth. (Note, if you use dry beans they needed to soak over night and add a simmer for 2 1/2 hours before adding sausage).

Stir cooked vegetables into beans.

Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low.

Meat -->

Add sausage, and cook until browned, 8 to 10 minutes. 

Stir cooked sausage into beans and vegetables.

Add beef, and cook until browned, 8 to 10 minutes. 

Stir cooked beef into beans, veggies, and sausage.

Rice -->

Add 2 cups of brown rice

Boil and simmer -->

Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.

Add broth as needed until rice is cooked.  Next time, I might add cooked rice or have the rice separate.  It ended up taking about 6 hours total for the rice to get soft.  Plenty more broth than I thought.

*Make your own cajun seasoning, http://allrecipes.com/recipe/cajun-spice-mix-2/

*Option, cook rice separately. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

References:

http://www.louisianacookin.com/slow-cooker-red-beans-rice/

http://allrecipes.com/recipe/authentic-louisiana-red-beans-and-rice/

http://www.livestrong.com/article/458453-how-to-cook-rice-in-a-slow-cooker/

http://allrecipes.com/Recipe/Cajun-Dirty-Rice/Detail.aspx?event8=1&prop24=SR_Thumb&e11=dirty%20rice&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i10

http://allrecipes.com/Recipe/Cajun-Dirty-Rice/Detail.aspx?event8=1&prop24=SR_Thumb&e11=dirty%20rice&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i10

Caramelized Brussels Sprouts with Pistachios Recipe - Allrecipes.com

Caramelized Brussels Sprouts with Pistachios Recipe - Allrecipes.com:



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Gluten-Free Vodka List

Gluten-Free Vodka List



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Gluten Free Fudgy Molasses Brownies - Crosby's Molasses

To try -- shopping list...

1 cup dark chocolate chips or coarsely chopped bittersweet chocolate

½ cup butter, cut into pieces

1/4 cup Crosby’s Fancy Molasses

2 large eggs

1 cup sugar (can be reduced to 2/3 cup)

1 teaspoon vanilla extract

1/2 teaspoon xanthan gum

2 Tbsp. unsweetened cocoa powder

1/4 teaspoon fine salt

1/2 tsp. baking powder

1 cup brown rice flour



Gluten Free Fudgy Molasses Brownies - Crosby's Molasses:



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Slow Cooker Sauerkraut and Sausage Recipe

Original recipe makes 4 to 6 servings



1 (20 ounce) can sauerkraut

1/4 cup of sugar and 1-2 tblsps of molasses OR 1/4 cup brown sugar

1 1/2 pounds ground pork sausages

1 onion, sliced



Combine the sauerkraut and brown sugar in the slow cooker. Arrange the sausage and sliced onion over the sauerkraut.



Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.



References:



Slow Cooker Sauerkraut and Sausage Recipe - Allrecipes.com:



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Lasagna

Revised 11.5.18

Meat -
1 pound ground turkey (trying Bison today)
2 teaspoons of dried chopped garlic
1 cup of onion
1 cup of spinach (meat-sub)
Flavored meat with oregano, cayenne, salt and pepper too

Red sauce -
 1 (28 ounce) can crushed tomatoes
*2 (6.5 ounce) cans canned tomato sauce (as of 11.22.18 use 2 cans of sauce)
 1 1/2 teaspoons dried basil
 1 teaspoon oregano
 1 teaspoon salt
 1/2 teaspoon thyme

 1/4 teaspoon ground black pepper

 3 tablespoons chopped fresh parsley
1 teaspoon of sugar
1/2 teaspoon of aleppo crushed red pepper flakes

Cheese mixture-
16 ounces ricotta cheese
2 eggs
1/2 teaspoon salt
*1 cup mozzarella cheese shredded
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt

Out -- 3/4 cup grated or sliced Parmesan cheese

*2-3 bags of 8 oz of Mozzarella.

Using Gluten free, corn free lasagna sheets from Taste Republic/Whole Foods.  They are a lot easier than messing with Tinkyada

>>>

Original recipe makes 12 servings



Meat -
1 pound ground pork sausage
1 pound ground beef
1 cup chopped onion
 2 teaspoons of dried chopped garlic

Red sauce -
 1 (28 ounce) can crushed tomatoes
 2 (6 ounce) cans tomato paste
 2 (6.5 ounce) cans canned tomato sauce
 1 1/2 teaspoons dried basil
 1 teaspoon oregano
 1 tablespoon salt
 1/4 teaspoon ground black pepper
 3 tablespoons chopped fresh parsley


Cheese mixture-
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese shredded

3/4 cup grated or slived Parmesan cheese
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt

12 lasagna noodles, used Tiinkyada, so GF!

In a large pan, cook pork sausage, ground beef, onion, and garlic over medium heat until well browned.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water.  See package 8-13 minutes. For this recipe, I used Tinkyada brown rice lasagna noodles.  Gluten free!

Drain noodles, and rinse with cold water.

In the noodle pot, add the cooked meat and stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add seasoning, basil, oregano, parsley, salt, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

 


In a mixing bowl, combine ricotta cheese with egg, parsley, basil, and teaspoon salt.



Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 2 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.




Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the cheese mixture.  Spoon 1 1/2 cups meat sauce over mozzarella.


Repeat layers, and top with 1 cup mozzarella, 1/2 cup parmesan cheese, and 1/2 lb fresh sliced mozzarella..



Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.


Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.





Adapted from:
http://allrecipes.com/recipe/worlds-best-lasagna/
http://allrecipes.com/recipe/slow-cooker-lasagna/

Update, 3.1.2015

Trying it with ground chicken and wagyu beef

Seasoned ground chicken while browning with salt, pepper, parsley, basil, and oregano.
Used frozen onions and peppers
Not using sliced mozzarella on the top


Update 2.2.18
1 pound ground turkey
1 cup chopped onion
2 teaspoons of dried chopped garlic
cup of spinach, cup of bell peppers (rather than another pound of meat)

Saute garlic, onion, and veggies
Add to red sauce

Red sauce -
 1 (28 ounce) can crushed tomatoes
1 (6 ounce) cans tomato paste
 1 (6.5 ounce) cans canned tomato sauce
1 cup bone broth*
1 1/2 teaspoons dried basil
 1 teaspoon oregano
 1 tablespoon salt
 1/4 teaspoon ground black pepper
 3 tablespoons chopped fresh parsley

Cheese mixture-
16 ounces ricotta cheese
2 egg
1/2 teaspoon salt
1 pound mozzarella cheese shredded

3/4 cup grated or slived Parmesan cheese
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
2 cups of mozzarella
1/4 cup of grated parm

Lasagna noodles -- GF, RPs Pasta Company in Madison, WI -- found at Whole Foods, fridge section

5.17.18

-1 lb of ground turkey, well seasoned (see rub recipe)
-1 cup onions, 1 cup peppers, 1 cup of collard greens (rather than another lb of meat)
-Added tomatoes - added spices, p. 336 good housekeeping cookbook from like the 70's
-Trying to figure out cheese mixture and topping
>>15 ounces of ricotta, 3/4 cup grated parm, basil, parsley, salt, 2 eggs, and 2, 8 ounce bags of mozz (hold one cup of mozz for the final topping).
>>top with 1 cup mozzarella, 1/2 cup parmesan cheese
>>add greased foil for first half