7thsage's Gluten Free Cooking

Zucchini Lasagna

7thsage — Thu, 12 Jan 2012 19:24:24 +0000

1 lb ground sausage
4 small zucchini or 2 medium
1 (27oz)jar pasta sauce
4 oz mushrooms
1 (15oz)container ricotta
2 large eggs
1 TBSP dried parsely
1 C. parmesan cheese
1 C. monterey jack cheese
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preheat oven to 375 degrees
1. slice zucchini into long thin(1/8inch thick) strips.
2. brown sausage, add chopped mushrooms and pasta sauce. remove from heat.
3. beat the two eggs, and mix in ricotta cheese and parsley.
4. in 9 x 13 inch baking dish, create layers of sauce, zucchini, monterey jack, ricotta mix, and parmesan.
5. bake for 35 minutes. Let stand 10 minutes before serving.

Chili Dog Sauce

7thsage — Mon, 02 Jan 2012 20:34:23 +0000

1/2 lb ground beef
1 Cup chicken broth
1 cup canned diced tomatoes in sauce
1 tsp dried onions
2 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp dried parsley
1/2 tsp xanthan gum
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1. brown ground beef
2. add other ingredients, simmer until desired consistency

Shepherds Pie

7thsage — Sun, 01 Jan 2012 07:32:17 +0000

1 lb Ground Beef
1 Med Onion, chopped
1/2 C canned diced tomatoes, or tomato sauce
1 C Beef Broth
1 TBSP dried parsley
1 tsp dried thyme
1 – 16oz bag frozen peas+carrots
mashed potatoes – 4servings
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1. Saute ground beef and onions until beef is browned.
2. drain grease, add tomato, broth, parsley and thyme. Let simmer for 10 minutes.
3. add peas and carrots, simmer 5 more minutes.
3. transfer to large baking dish. Cover with mashed potatoes.
4. Bake for 30-35 minutes at 375 degrees.

Enchilada Sauce

7thsage — Thu, 16 Jun 2011 15:59:31 +0000

2 (8oz) cans tomato sauce
1 TBSP Onion Powder
1 tsp garlic Powder
1/2 tsp Cumin
3 TBSP Chili Powder
2 Cups chicken broth
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Bring to boil then reduce heat to low and simmer for 15 minutes.

Quick Gumbo

7thsage — Tue, 15 Feb 2011 20:56:55 +0000

Ok, I lied, its not actually gumbo, but for a quick meal, its close enough and tastes pretty good.
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*1 rice cooker cup uncooked rice(aprx. 2/3cup)
*3/4 -1 pound sausage
*3 cloves garlic, chopped
*1 bag (12-16oz) frozen veg mix(celery, onion, bell pepper mix)
*1 can(14oz) diced tomatoes
*2 cup chicken broth
*1 bag(10-16oz) frozen okra
*1/2 teaspoon(s) dried thyme

Directions
*Prepare rice according to package or rice cooker directions.
*In 4 quart sauce pan cook sausage and garlic.
*Add bag of mixed vegies. and cook over medium-high heat for 7minutes.
*Add diced tomatoes, chicken broth, okra and thyme. cook for 15 minutes.
*Serve over rice.

Black Beans

7thsage — Thu, 05 Aug 2010 20:48:37 +0000

1 medium onion
1 can black beans, rinsed and drained(or use 2 cups fresh cooked beans)
1 clove garlic, minced
2 TBSP cilantro
1/4 tsp cayane
salt and pepper to taste
1/2 C. chicken stock
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1. rough chop onion. carmalize onion(coat the onion with a bit of oil, and cook on low heat for 30-45 minutes)
2. add remaining ingredients to pan, turn heat to medium, and bring to a boil. reduce heat to med-low and simmer for 5 minutes.

Puerco Pibil

7thsage — Thu, 05 Aug 2010 20:40:21 +0000

This recipe comes from the special features of Once Upon a Time in Mexico. The dish is also found under the name Cochinita Pibil. But I’ll call it Puerco Pibil, as puerco refers to pork, while cochinita is a whole suckling pig. The cut of meat we will use is pork butt( a cut from the shoulder, the other shoulder cut is picnic). You’ll want a spice grinder for this, or be prepared to put a lot of elbow grease into using a mortar and pestle. I use a coffee grinder to grind mine, just don’t use the same one you use for coffee, unless you want everything to taste weird.

I find this recipe super simple to make, it only take a little planning ahead. as you need to start it the night before, and then pop it in the oven 4 hours before you want to eat. which works perfectly for me, since I am usually pretty awful about timing things to get done when I have guests over to eat.
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5 lb pork butt
1/3 C. annato seeds
2 tsp. cumin seeds
1 TBSP Whole black pepper
1/2 tsp. whole cloves
8 Allspice berries
1/2 C. orange juice
1 C. lemon juice
1/2 C. white vinegar
1 shot(1.5oz) jose cuervo tequila(it is listed as gluten free on their website)
8 cloves garlic
2 TBSP salt
1-2 Hot peppers with or without seeds(optional)…originally recommended is 2 habanero peppers with seeds removed.
banana leaves(cooler, but really pretty optional)
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1. Grind spices(annato, cumin, pepper, cloves and allspice)
2. in blender place other wet and dry ingredients(minus meat and banana leaves). add ground spices and blend.
3. cut meat into 2 inch chunks. pour marinade over meat and marinade 8-12 hours.
4. preheat oven to 325 degrees.
5. wrap meat in banana leaves in an 8x13inch baking dish. and to make sure no steam escapes put a little aluminum foil over the top. or just use aluminum foil over the top making sure to cover tightly.
6. bake for 4 hours.

Sweet and Sour Pork

7thsage — Tue, 25 May 2010 17:10:32 +0000

~Pork:
1 lb boneless pork loin
1 egg white
1 Tbsp Cornstarch(the sauce also has 1Tbsp)

~Fruit/Veg:
1 med onion
1 green bell pepper
2 peaches
2 C. pineapple chunks

~Sauce:
1/4 C. Distilled White Vinegar
1/4 C. Brown Sugar
1 Tbsp Cornstarch
3/4 C. pineapple juice or water
1 Tbsp Soy Sauce
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1. Cut fat from pork and cut into 1 inch cubes. coat pork with egg white, and use cornstarch to coat.
2. Cut onion into 1/2 inch wedges.
3. Cut pineapple, bell peppers and peaches into 1/2inch to 1inch chunks.
4. Add 2 Tbsp veg oil to the wok over med-high heat. Let oil heat ~30seconds, and add the pork. Stir fry for about 7 minutes.
5. Add onions, stir fry for another 2 minutes.
6. Add Bell Pepper, stir fry for 1 minute.
7. add sauce, pineapple and peaches. cook until sauce boils and thickens.

Split Pea Soup

7thsage — Mon, 24 May 2010 07:43:51 +0000

1 medium onion, chopped
3 cloves garlic, minced
1 lb dried split peas
8 C chicken broth
1 C ham, cubed
1 tsp italian seasoning
1 tsp salt
1 tsp pepper
1 TBSP olive oil
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1. in stock pot saute onions and garlic in olive oil
2. add broth and other ingredients. Bring to a boil. Reduce heat to low and simmer covered for 2 hours.

Tomato Beef

7thsage — Mon, 24 May 2010 07:36:51 +0000

I’ve found I don’t cook with nearly enough beef. unless its ground beef? so I’ve decided to try a little bit this week. yesterday I made steak, today is this. Next couple days are going to be pork though, and if I can come up with something decent, I’ll try posting those recipes as well.
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1 lb boneless beef sirloin
2 C. (6 oz) snow peas (aka. Chinese Peas)
2 medium Tomatoes
1 medium Onion
1 Tbsp Ginger

~Marinade:
2Tbsp gluten free soy sauce
1 Tbsp Sesame Oil
1 tsp Corn Starch

~Sauce:
1 C. Beef Broth
2 Tbsp Brown sugar
1 Tbsp corn starch
1 Tbsp Cider Vinegar

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1. mix marinade together. cut beef against the grain into 1/8th inch strips. Cut each strip into about 2 inch lengths. marinate for 20 minutes.
2. mix sauce. cut onion and tomato into 1/2 inch wedges.
3. add 1 Tbsp oil to wok. Stir fry ginger for 30 seconds. Add the meat.
4. stir fry meat for approximately 3 minutes, until it is no longer pink. Set aside.
5. add another Tbsp of oil to the wok. stir fry onions for about 3 minutes.
6. add snow peas and stir fry 3 more minutes.
7. stir in sauce and bring to a boil and allow to thicken.
8. add the meat back in, along with the tomatoes. Allow the tomatoes to heat all the way through. Serve over rice or noodles.