I must add that next time I will make different salads with different dressings. We all got tired of the same one after a few days. They all kept well and were fresh even after a week in the fridge.
Monday, April 29, 2013
Salads in a Jar
I had to post photos of my salads in a jar! I used the suggestions and recipe found at Motts Facebook post.
I must add that next time I will make different salads with different dressings. We all got tired of the same one after a few days. They all kept well and were fresh even after a week in the fridge.
I must add that next time I will make different salads with different dressings. We all got tired of the same one after a few days. They all kept well and were fresh even after a week in the fridge.
Thursday, February 23, 2012
Clementine Marmalade
3 Clementines, washed but unpeeled
3/4 c sugar
Cut the oranges into quarters, removing any seeds or pithy centers. Place the quartered clementines in a blender or food processor and pulse until the peel reaches the desired size (1/8 inch to 1/4 inch.) Place the mixture in a microwave safe glass dish and add the sugar.
Microwave on high one minute. Stir then heat again for 30 seconds. Repeat in 30-second intervals on high until the mixture thickens slightly. Store, tightly covered in the refrigerator for up to one week.
Makes 1 1/2 cups.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 678.
3/4 c sugar
Cut the oranges into quarters, removing any seeds or pithy centers. Place the quartered clementines in a blender or food processor and pulse until the peel reaches the desired size (1/8 inch to 1/4 inch.) Place the mixture in a microwave safe glass dish and add the sugar.
Microwave on high one minute. Stir then heat again for 30 seconds. Repeat in 30-second intervals on high until the mixture thickens slightly. Store, tightly covered in the refrigerator for up to one week.
Makes 1 1/2 cups.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 678.
Vegetable Broth
16 cups water
1 large onion, halved
4 medium tomatoes, halved
2 ribs celery, trimmed
2 whole carrots, peeled and coarsely chopped
1 1/2 tsp salt
1 TBS tomato paste
6 whole black peppercorns
1 bunch fresh parsley or 1 TBS dried parsley
1 small bunch fresh thyme or 1 tsp dried thyme
6 dill seeds.
Fill 6 quart stockpot with water and add all the ingredients. Bring the water to a boil slowly over medium heat. Simmer, covered 2 hours.
Strain the mixture through a sieve and ladle into freezer-safe containers. Refrigerate until cool, then freeze for up to 3 months.
Makes 16 cups.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 677.
1 large onion, halved
4 medium tomatoes, halved
2 ribs celery, trimmed
2 whole carrots, peeled and coarsely chopped
1 1/2 tsp salt
1 TBS tomato paste
6 whole black peppercorns
1 bunch fresh parsley or 1 TBS dried parsley
1 small bunch fresh thyme or 1 tsp dried thyme
6 dill seeds.
Fill 6 quart stockpot with water and add all the ingredients. Bring the water to a boil slowly over medium heat. Simmer, covered 2 hours.
Strain the mixture through a sieve and ladle into freezer-safe containers. Refrigerate until cool, then freeze for up to 3 months.
Makes 16 cups.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 677.
Black-Eyed Peas with Collard Greens
2 TBS olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound collard greens, rinsed and cleaned
4 c vegetable broth
1 can (14 oz) black-eyed peas, rinsed and drained
salt and pepper to taste
1 tsp cider vinegar
4 cups hot cooked brown rice
In a deep heavy pot, heat the oil over medium heat. Add onion and garlic and cook until onion is soft and translucent.
While onion mixture is cooking, discard stems and center of collards and finely chop the leaves. Add collards and broth to the onion mixture and simmer until the collards are tender, about 20 minutes.
Rinse and drain the black-eyed peas. In a bowl, mash half of the beans with a fork. Stir mashed and whole beans into the onion-collard mixture and simmer 5 minutes. Add salt and pepper to taste and stir in vinegar. Serve hot over cooked rice.
Serves 4.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 238.
1 medium onion, chopped
1 garlic clove, minced
1/2 pound collard greens, rinsed and cleaned
4 c vegetable broth
1 can (14 oz) black-eyed peas, rinsed and drained
salt and pepper to taste
1 tsp cider vinegar
4 cups hot cooked brown rice
In a deep heavy pot, heat the oil over medium heat. Add onion and garlic and cook until onion is soft and translucent.
While onion mixture is cooking, discard stems and center of collards and finely chop the leaves. Add collards and broth to the onion mixture and simmer until the collards are tender, about 20 minutes.
Rinse and drain the black-eyed peas. In a bowl, mash half of the beans with a fork. Stir mashed and whole beans into the onion-collard mixture and simmer 5 minutes. Add salt and pepper to taste and stir in vinegar. Serve hot over cooked rice.
Serves 4.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 238.
Gigante Beans with Tomato Sauce
1/2 c dried gigante beans (or Great Northern White beans)
1 bay leaf
1 tsp salt
1/2 tsp black pepper
2 TBS olive oil
1 onion, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
2 medium ripe tomatoes, diced
1 large garlic clove, chopped
1/2 tsp crushed red pepper
1 1/2 tsp fresh thyme
salt and pepper to taste
1 c chopped parsley
Rinse beans and soak in a bowl overnight. Drain and rinse well. Place them in a heavy deep pot and add water to the height of 5 inches above the beans.
Add the bay leaf and bring to a boil, skimming any foam that rises. Reduce heat and simmer, covered 1-2 hours until the beans are tender. Add 1/2 tsp salt and some pepper and cook 10 minutes more. Drain and discard the bay leaf.
In a large skillet, heat the oil and add vegetables and the remaining seasonings. Reduce the heat to low and cook, covered until the vegetables are tender, or about 10 minutes. Add the tomatoes, garlic, crushed red pepper and lemon zest and cook 1 minute.
Add the beans and thyme to the skillet and cook on low about 10 minutes. Season to taste. Toss with parsley just before serving at room temperature.
Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster, p. 236.
1 bay leaf
1 tsp salt
1/2 tsp black pepper
2 TBS olive oil
1 onion, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
2 medium ripe tomatoes, diced
1 large garlic clove, chopped
1/2 tsp crushed red pepper
1 1/2 tsp fresh thyme
salt and pepper to taste
1 c chopped parsley
Rinse beans and soak in a bowl overnight. Drain and rinse well. Place them in a heavy deep pot and add water to the height of 5 inches above the beans.
Add the bay leaf and bring to a boil, skimming any foam that rises. Reduce heat and simmer, covered 1-2 hours until the beans are tender. Add 1/2 tsp salt and some pepper and cook 10 minutes more. Drain and discard the bay leaf.
In a large skillet, heat the oil and add vegetables and the remaining seasonings. Reduce the heat to low and cook, covered until the vegetables are tender, or about 10 minutes. Add the tomatoes, garlic, crushed red pepper and lemon zest and cook 1 minute.
Add the beans and thyme to the skillet and cook on low about 10 minutes. Season to taste. Toss with parsley just before serving at room temperature.
Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster, p. 236.
Cannellini Beans with Spinach
2 TBS olive oil
1 can cannellini beans, drained
2 garlic cloves, minced
1/4 tsp red pepper
2 bunches baby spinach, about 2 pounds, washed
1/4 c Parmesan cheese (optional)
salt and pepper to taste
Heat the oil in a deep skillet. Add the beans, garlic and red pepper and simmer for 10 minutes. Reduce the heat and add spinach, cover and simmer until the spinach is just cooked, about 5 minutes. Stir in the cheese and season.
Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster p. 235.
1 can cannellini beans, drained
2 garlic cloves, minced
1/4 tsp red pepper
2 bunches baby spinach, about 2 pounds, washed
1/4 c Parmesan cheese (optional)
salt and pepper to taste
Heat the oil in a deep skillet. Add the beans, garlic and red pepper and simmer for 10 minutes. Reduce the heat and add spinach, cover and simmer until the spinach is just cooked, about 5 minutes. Stir in the cheese and season.
Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster p. 235.
Pasta with Butternut Squash and Sage
2 TBS olive oil
2 C cubed peeled butternut squash, cut into 1/2 inch pieces
3 TBS balsamic vinegar
1 tsp salt
1/2 tsp black pepper
2 TBS fresh sage
4 oz gluten-free linguini
1/4 c chopped toasted walnuts for garnish
1/4 c Parmesan cheese or alternate, optional
Pour 1 TBS olive oil in heavy skillet. Toss the squash in a zip-lock back with the vinegar, salt and pepper. Add to the skillet and cook over low heat about 15-25 minutes until squash is tender and lightly browned. Stir occasionally to prevent burning. Remove the squash from the heat and stir in the sage. Set aside.
Bring a large pot of water to boil. Add linguini until al-dente, drain well. Add to the skillet along with the remaining TBS of oil and toss well. Serve hot, garnished with the chopped walnuts and Parmesan cheese as desired.
Serves 4
From the book 1,000 Gluten Free Recipes by Carol Fenster p. 197.
2 C cubed peeled butternut squash, cut into 1/2 inch pieces
3 TBS balsamic vinegar
1 tsp salt
1/2 tsp black pepper
2 TBS fresh sage
4 oz gluten-free linguini
1/4 c chopped toasted walnuts for garnish
1/4 c Parmesan cheese or alternate, optional
Pour 1 TBS olive oil in heavy skillet. Toss the squash in a zip-lock back with the vinegar, salt and pepper. Add to the skillet and cook over low heat about 15-25 minutes until squash is tender and lightly browned. Stir occasionally to prevent burning. Remove the squash from the heat and stir in the sage. Set aside.
Bring a large pot of water to boil. Add linguini until al-dente, drain well. Add to the skillet along with the remaining TBS of oil and toss well. Serve hot, garnished with the chopped walnuts and Parmesan cheese as desired.
Serves 4
From the book 1,000 Gluten Free Recipes by Carol Fenster p. 197.
Subscribe to:
Posts (Atom)