[KimS]

Don't forget to label your title (or at least your opening line) with the appropriate acronyms. You could even just post a link to one of the previously listed recipes (rather than the whole recipe) but be sure to indicate the proper acronyms that go with the recipe, above the link.

Suggestion: copy this block of acronyms to the top of your recipe and then delete the ones that don't apply.

Acronyms for this thread:

cnf: corn free
df: dairy free
ef: egg free
gnf: grain free
nf: nut free
rsf: refined sugar free
scd: complex sugar free (no refined sugar, lactose or starch) (specific carbohydrate diet link)
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))
v: vegan (no meat, honey, eggs, dairy)

Please let me know at this link: here if you think an acronym needs to be replaced or added... so that we can all be 'speaking the same language'. Please do not post discussion here. This place is only for recipes or recipe feedback.

[mistofviolets]

Rainbow Not-Jello Cake cnf/DF/GnF/nf/SCD/rsf/ef/sf/ (can be vegetarian/vegan if you use veg. gelatin) (may contain sulfites)
In short...it *should* inherently everything free

Start 1 cup Youngberry juice to boil.
Pour 1 cup *cold* water into a bowl.
Sprinkle 1 envelope Knox gelatin into cold water and let sit.

When the juice boils (don't let it boil off too much) pour it over the gelatin/water mixture. Whisk with a fork or whisk, if you've replaced your old gluten-y one; for 2 minutes (or less, just get it well mixed) Pour into serving bowl, or a bunch of custard cups. Let sit for 1.5-2 hours.
Repeat using apricot juice, but pour the finished mixture on top of the set youngberry mixture. You can use as many layers as you like. This is more jello like than the knox blox recipe, though its not super sweet. You can replace some water with juice, or add sugar (honey for SCD) if you prefer it sweeter. You can also use any juice (except lemonade or OJ, and possibly pineapple) Serve with fruit or whipped topping...but I think the whipped topping spoils the rainbow effect. (Not to mention is steeped with dairy and other junk :P)

[diamondheart]

1 can premium coconut milk
1 Tbsp arrowroot
2 tsp lime juice
2 tsp fish sauce

Combine ingredients together and mix with a whisk. Add below as directed.

This sauce could be combined with various meats, seafood, tofu, and veggies as one desires. You can also add fresh ginger and garlic to the stir fry. My usual order is to cook and brown the meat or tofu first. Seafood is the exception and added last. Remove from pan, then heat your oil of choice (recommend coconut oil) and put in the garlic and ginger (optional). Cook slightly, but not too brown, then add your vegetables that take longer to cook first (broccoli, green beans, snap peas, bok choy etc.) and the shorter cooking vegetables second (leafy greans). Add your meat, seafood, or tofu and the coconut sauce. Reduce heat and cook until thickened. If you are using seafood, cook 5 minutes. Keep in mind that your vegetables and meat will be cooking during this time, so if you really like your vegetables crisp, don't cook them a lot ahead of time.

Can be made SCD by eliminating the arrowroot and making your own coconut milk.

Ideas for combos:

Shrimp & asparagus
Mahi mahi, bok choy, & snap peas
Chicken & green beans

Claire

[diamondheart]

Only has complex sugars.

This also could be used as a teryiaki chicken marinade substitute without the soy or wheat.

1 tsp minced garlic
2 Tbsp fish sauce
1 Tbsp dark molasses (less if you like it less sweet)
2 tsp fresh lime juice (more if you like it tart)
2 Tbsp vegetable oil (your choice)*
2 lbs boneless, skinless chicken breasts or thighs; to skewer, cut into thin strips or 1 inch cubes

1. Combine the garlic & pepper in a bowl and mash them into a paste with the back of the spoon. Or just throw in with the other ingredients.

2. Mix in the fish sauce, molasses, & lime juice. If just using as a marinade, add oil at this point too.

3. Add chicken and toss until evenly coated.

4. Marnate at least 1/2 hour; 2 hours in the frig is better. Stir occassionally.

5. Remove chicken from the marinade and thread tightly on skewers.

6. Brush oil evenly over the chicken.

7. Cook on grill about about 5 to 10 minutes turning at least once until the chicken is crisp and brown. Alternately cook in the over under the broiler. If you are using just the marinade for whole breast or thighs, cook appropriately.

8. For extra dipping sauce, double the marinade. You can drain the marinade after the chicken has been in it, and boil for 5 minutes before serving.

*Note: you can use coconut oil, but you won't be able to put it in the frig and the chicken needs to be at room temperature. If you do use coconut oil, just marinate for 30 min at room temp. The coconut oil gives it a nice nutty flavor.

You can serve with a peanut sauce if you can have peanuts, but since I can't, I'm not including a recipe for that here !

Claire

[diamondheart]

Note: Has citrus.

This is one of our family favorites. I modified the recipe from "500 Low-Carb Recipes" by Dana Carpender.

The Key Lime marinade:
1/2 cup lime juice
2 Tbsp. olive oil
1 Tbsp. grated onion
2 tsp. tarragon
1 tsp salt or seasoned salt
1/4 tsp pepper

2 lbs. boneless, skinless chicken thighs and/or breasts - your choice!

1. In a bowl, combine all the marinade ingredients. Mix in the chicken. It's best if marinaded overnight in the frig. Otherwise, it probably needs at least an hour or two.

2. Cook on a grill. Warm the grill up to 400 degrees. For thighs, cook about 5-6 minutes on one side, 3 minutes on the other. For breasts, it depends how thick they are, but probably about 5 minutes per side.

Claire

[mistofviolets]

cnf/df/ef/gnf/nf/rsf/mf/v:

I recently ran across this recipe again, we used to make it a lot and I'm trying to remember why we stopped. I think it was b/c I suspected the cabbage was contributing to tummy aches for dd and I. (This was in "the beginning" before I knew wheat and corn were the real enemies) That and the shredding takes two hands. I can't use most of it anymore, but thought it might fit the bill for some others...Anyways...Adapted from an eggroll recipe, it does make a good filling for ricepaper rounds, but also a nice dish on its own or topping rice.

1 small head of cabbage (remove tough outer leaves and save for use as a compress.) grated or chopped into small pieces.
2 large handfulls of mung bean sprouts (soak in a bowl of water with 1/4 tsp vinegar, then rinse)
1 med zuchinni, grated
2 large carrots, grated
1/2-1 onion, chopped
2 cloves of garlic
soy sauce to taste* (dd used to have me leave this out, but I recall it tasting better with. Obviously, use appropriate sauce for your allergens)

Put 1 TBS sesame oil in bottom of large saucepan. Sautee onion and garlic lightly. Add all veggies, cook for about 15 minutes. Drain, add sauce. Serve over rice, or whatever. You can add slivers of tofu, or some kind of meat, or slices of "scrambled" egg if you'd like, too. And bell peppers make nice additions too.

[diamondheart]

df/ef/gnf/nf/rsf/sf/mf/v with corn free option

There is a great new article in the Nov. 2006 issue of Fine Cooking titled "Thickeners" by Nicole Rees, pp. 30-31.

How to Substitute one starch for another:

2 Tbs. wheat flour =

1 Tbs. cornstarch =

1 Tbs. tapioca flour =

1 Tbs. + 1 1/2 tsp. arrowroot =

1 1/2 tsp. potato starch

Claire

[valeriemates]

Originally Posted by diamondheart

1 Tbs. tapioca flour =....

Is there a trick to thickening things with tapioca flour? The one time I tried substituting it for cornstarch in a recipe, the tapioca flour formed stubborn little blobs that just looked curdled and never would dissolve. But the box from the tapioca flour says that it's a good replacement for cornstarch, so I am wondering if there's a technique that I am missing.

(Is it OK to ask this here? If not, please ignore or redirect!)

-Valerie

[KimS]

Did you mix it into a paste in cold liquid first? And then add that glop to your hot mixture?

[valeriemates]

Originally Posted by KimS

Did you mix it into a paste in cold liquid first? And then add that glop to your hot mixture?

Yup. The paste of tapioca flour and liquid is what turned into the yucky curdled-looking blobs that never dissolved.

Sounds like I should try again.

-Valerie