Saturday, November 28, 2009

Sharing New Gluten Free Recipes

Turkey Meatloaf

Meat layer:
1 ½ lbs. ground turkey
½ cup finely chopped onion
½ cup finely chopped celery
1 garlic clove, finely chopped
2 Tablespoons finely chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon curry powder
1 teaspoon gluten free soy sauce
3 eggs lightly beaten
1 cup breadcrumbs made from leftover GFCF
Astoria Mills Light Brown Bread Mix #6

1 small tin tomato paste blended with
1 tablespoon fruity olive oil
dash salt and pepper each
4 tablespoons brown sugar

Method: Blend all ingredients together in the meat layer and place in a loaf pan. Spread topping over the meat layer and place in a pre-heated 325 F oven for about an hour until turkey is fully cooked. Remove from oven slice and serve with a side plate of salad and vegetables.

Easy Thin Crust Gluten-Free Pumpkin Pie

Crust- Crumble together the following and dust evenly on buttered pie plate.
7 tablespoons Astoria Mills All Purpose Mix #1
1 tablespoon butter
2 tablespoons brown sugar

Filling: Beat eggs and add other ingredients and blend.
3 eggs
2 cups pure pumpkin Puree
¾ cup granulated sugar
1/4 tsp salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk

Add pumpkin filling on top of thin crust and bake pie for about 35 minutes at 350F. Cool and serve with a dollop of whipped cream sprinkled with cinnamon.

Green Bean Casserole -Gluten Free

Saute 2 chopped onions in 5 strips of chopped bacon (or olive oil)until brown
Add 1 lb green beans
1/4 teaspoon salt and pepper each
1 teaspoon gluten free soy sauce

Place in a casserole dish and pour this mixture on top:

1/4 cup parmesan cheese
1/2 cup milk blended with
2 tablespoons corn starch

Place a layer of sauteed onion slices cut in rings on top

Place in 350 F oven and bake for 25 minutes. Serve hot.

The Five Minute Lunch

With a few leftovers you have a hot lunch or snack in less than five minutes!

In a bowl blend the following:
1 raw egg
1 tablespoon mayonnaise
¼ teaspoon baking powder
2 tablespoons Astoria Mills All Purpose Flour Mix #1
dash salt and pepper each
¼ cup diced cooked chicken
½ cup cooked mixed vegetables ( mixture of corn, peas, carrots etc.)
¼ cup diced mozzarella cheese ( optional)
Stir into a batter. Add a tablespoon of milk or water if batter is too thick.

Drop by the spoonful into a medium heat non-stick fry pan or into a little hot oil in a skillet making a 2 or three patties. Fry on one side until golden, flip and finish cooking on reverse side. Enjoy! A really great lunch for kids of all ages, quick and easy. Good served with a cheesy dip too.

Astoria Mills new Enriched Gluten Free Baking Mixes

1 comment:

David said...

This one is too good. I like your recipe and your blog too.
Gluten Free