Recipes

Hi, this section will be constantly updated with new recipes. There will be quite a few that are gluten, soy, and corn free for those of you who have allergies. If you have a recipe you could share, please tell Laura.

Desserts

Butterscotch Pie Filling--gluten free, soy free

Ingredients:

¾ cup light brown sugar, firmly packed

¼ cup granulated white sugar

¼ cup cornstarch

½ teaspoon salt

2 ½ cups milk

3 egg yolks slightly beaten

2 tablespoons butter or margarine

1 teaspoon vanilla extract

Directions:

1.     In medium saucepan, combine brown sugar and white sugar, cornstarch, and salt; mix well.

2.     Gradually stir in milk, mixing until smooth.

3.     Over medium heat, bring to boiling, stirring constantly; boil 1 minute longer, still stirring. Remove from heat.

4.     Stir half of hot mixture into egg yolks, mixing well; pour mixture back into saucepan with the other half of the hot mixture.

5.     Bring back to boiling, stirring; boil 1 minute longer, still stirring. Remove from heat.

6.     Immediately stir in butter and vanilla.

7.     Immediately pour into prepared pie shell.

8.     Cool away from drafts.

Main Dish Meals

Curry Chicken Salad

Note: Gluten Free! I try to use organic ingredients. With a lot of dressing, this dish is not low fat, but if you reduce the amount of dressing per serving, it can be a good main dish and still have great taste.

Ingredients for chicken:

2-3 chicken breasts, remove bones, fat, and skin (I get free range organic chicken)

1 tablespoon onion powder (more if needed)

1 teaspoon garlic powder

1 tablespoon yellow curry powder

1 teaspoon ground cinnamon

½ teaspoon ground black pepper

1-2 teaspoons sea salt

1 small bottle of Drew’s Ranch Dressing (or any ranch dressing if you don’t care about organic or avoiding soy products, which are very bad for you)

1 cup of sour cream (low fat if you’re worried about such things)

Directions for chicken:

1.      Place all dry spices into a large bowl or plastic bag and mix well.

2.      Cut the chicken into cubes about ½ inch.

3.      Toss the chicken with the spices until well coated.

4.      In a frying pan, lightly brown all sides of the chicken cubes on medium high heat and then add ½ inch of water and return to the heat. Cook away the water. The chicken should be cooked through. Be careful not to burn.

5.      Mix ½ of the bottle of ranch dressing and the sour cream together and add the chicken. Mix until the chicken is just coated with the dressing and lends the curry color to the dressing.

Ingredients for the salad:

1 head of green leaf lettuce (or red leaf, romaine, or spinach leaves) well washed

1 inch of red onion, very thinly sliced (use a very sharp knife)

1 cucumber, peeled and sliced

1 tomato, sliced

¼ cup of red cabbage, very thinly sliced

Optional: sliced mushrooms, alfalfa sprouts, sliced green onions, shredded cheese, orange slices

Directions for the salad:

1.      By hand, tear the lettuce into bite-sized pieces. (Lettuce stays fresh better if not cut.)

2.      Add all the vegetables to a large bowl and toss to mix well.

3.      Just before serving, pour the chicken and dressing over the salad and mix well.

Serve and eat immediately. The dressing quickly wilts the vegetables. This dish does not keep well, but it’s usually gone quickly.


Soups

Chicken Soup

Ingredients:

2-3 pieces of chicken (breast is best, but other pieces will do)

2 medium onion chopped up (or 1 tablespoon dried diced onion)

2 teaspoon garlic powder (or one clove raw garlic)

1-2 bay leaves (optional, 2 teaspoon dill and coriander good, too)

2 teaspoon salt (taste the soup before adding any more salt!)

dash of pepper (optional)

noodles or rice or diced potatoes or vegetables

Instructions:

1. Remove the skin from the chicken (takes off most fat). Put into a pot with a lid with enough water to cover the chicken, plus an inch.

2. Add chopped onion, garlic powder, bay leaves, salt, and pepper to the water.

3. With the lid on, simmer the soup on medium low heat until the chicken is tender enough to come off the bones. Usually takes about

 an hour. Check soup frequently! If the water boils away, add more. If scum forms on the top, remove it with a spoon

4. When chicken is cooked, remove the chicken from the bones and put the meat back into the soup.

5. Add a few noodles or 2 cup raw rice or vegetables and cook with lid on until done. Beware! Rice will absorb lots of liquid

and leave no soup, so make sure there is about 4 times as much liquid as rice.

Sauces

Fresh Salsa

Ingredients:

15-20 roma tomatoes

2 red onions or 1 tablespoon onion powder

2 cloves of fresh garlic or ½ tsp. garlic powder

2 jalapeño peppers, peeled, seeded, and chopped (optional)

1 tsp. salt, no iodine (or more if desired) Sea salt or Real salt works well

Instructions:

1.                  Put some of each ingredient in food processor and then put ground food into a large bowl. If your family doesn’t like the peppers, the taste is still great.

2.                  Keep processing everything and mixing it together in the bowl.

3.                  Put in airtight container and refrigerate.