May 2014 Recipes Guest Chef Whitney Bremner White Rice Quick Bread or Buns Gluten Free 1 cup white rice flour, ½ cup tapioca flour, 1 tablespoon sugar (or 1 ½ tablespoons powdered dextrose*), 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon guar gum or xanthan gum, 4 large eggs, 2 tablespoons oil (grapeseed, olive or organic canola), 1 teaspoon vinegar Preheat oven to 375 F (*325 F degrees if using dextrose). Lightly grease an 8 x 4 or 7.5 x 3.5 loaf pan or 6-4 ramekins. Stir together the white rice flour, tapioca flour, sugar, baking powder, baking soda, salt and guar gum. In a large mixing bowl, beat the eggs on medium speed one minute or until frothy. Beat in the oil and vinegar. Add the flour mixture to the egg mixture and mix well. Pour into prepared pan or ramekins. Sprinkle with sesame seeds if desired. Bake for 20 minutes for the buns or 30 minutes for the loaf (*add about 5 minutes extra to baking time if using dextrose), or until toothpick inserted near the center comes out clean. Cool, remove from pan(s) and slice; makes 1 loaf or 6 buns. Whitney's Notes: I would either double this recipe to make a full loaf of bread or try it as buns. It has a texture like cornmeal bread. Whitney s Minestrone Soup Follow Whitney s modifications for a soup you can eat with a fork! Also the best kept secret for an amazing Minestrone. 1 tablespoon olive oil, 2 strips bacon, finely chopped, 1 clove garlic, peeled and chopped, 1 red onion, peeled and finely chopped, 1 zucchini chopped, 2 carrots, washed and chopped, 2 sticks celery, chopped, 1 zucchini, chopped, 1 small leek, washed and chopped, ½ teaspoon dried oregano, 1 bay leaf, 2 x 13.5 ounce cans chopped plum tomatoes, 1 large potato, scrubbed and diced, 1 x 15.5 ounce can garbanzo, drained and rinsed, 4 cups (1-quart container) low-sodium vegetable broth, a large handful curly kale, stalks removed, chopped, ½ cup mixed small pasta shapes, a bunch of basil, chopped (optional), 1/8 teaspoon sea salt, large pinch freshly ground black pepper, 5 tablespoons grated Parmesan cheese; optional Heat a large pot over a medium heat and add a lug of olive oil (exactly what it sounds like; pour a glug of oil from the bottle). Throw in the bacon and fry it gently until it starts to turn brown; add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened. Add the tomatoes, potato, chick peas and vegetable broth,
then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes; check (with a fork) that the potato is soft and cooked through. Add the kale and pasta; cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water. The basil is optional but I think it is a nice little addition. If you decide to use it, stir some chopped leaves into the soup. Finish by seasoning with a little salt and black pepper and pass the Parmesan around the table for people to sprinkle on their soup. Serving suggestions: A nice crusty roll is just about all you need to turn this into a delicious meal. Whitney's Modifications: Added to the above recipe: 1 can navy beans, an extra zucchini, 1 extra carrot and the secret flavour enhancer, one left over rind of Parmesan cheese Tips from a Dietitian: Read the label on vegetable, chicken and beef broth; they can be very high in sodium so look for low sodium broth or better yet, make your own from scratch. If you don t like garbanzo beans, substitute them for any of your favourite beans; beans are packed with fibre so they keep you fuller for longer and also add some protein to your meal. Look for low sodium or no salt added beans to lower the sodium in this recipe. This soup is a delicious way to get a variety of veggies into your diet and will help you meet your quota of 5 to 9 servings a day. Easy Banana Ice Cream 2 ripe bananas, 2 tbsp. natural peanut butter, splash vanilla, Optional: dash of cinnamon Before making the ice cream prepare the banana by chopping the banana into rounds less than 1 cm wide and place in the freezer. When ready to have ice cream; add everything to a food processor and blend on high until a creamy mixture forms. It will eventually turn into soft serve 'ice cream'. Add less peanut butter or not at all depending on your love for PB! Linda Huisman s Recipes Chocolate Chip Buttermilk Scones - adapted from Taste of Home 3 cups flour, ½ cup sugar, 1 tsp baking soda, 1 tsp. salt, 3 tsp. baking powder, ½ cup margarine, 1¼ cups buttermilk, 1 cup semisweet chocolate chips In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in margarine until mixture is crumbly; stir in chocolate chips. Add buttermilk and stir just until blended. Turn the dough onto a floured surface; knead gently 8-10 times. Divide dough in half. Pat dough into two circles, about ½" thick; using a sharp knife, cut the
circles into 8 wedges. Place 1" apart on an ungreased baking sheet. Bake at 425 F for 8-10 minutes or until golden. Linda s Note: The original recipe called for glazing the scones. I cut back the sugar, and found them plenty sweet without icing them! Cheddar Chicken and Rice Skillet - adapted from Kraft Foods ¼ cup Kraft Zesty Italian Dressing, 1 lb. boneless skinless chicken breasts, 2 cups small broccoli florets, 2-3 cups cooked rice, ¼ cup chicken broth, 3 tomatoes, chopped, 4 green onions, sliced, 1 cup shredded old cheddar cheese Heat dressing in a large non-stick skillet on medium high heat. Add chicken, cook and stir 2 min.; steam broccoli in microwave with a small amount of water for 2 minutes. Add to chicken along with cooked rice and chicken broth. Simmer on low heat 5 minutes or until rice is heated through. Add chopped tomatoes, and green onions, mix gently. Sprinkle with cheese. Cover and heat on low until cheese is melted. Linda s Note: original recipe called for instant rice. I replaced it with the cooked rice, adding a bit of chicken broth to help the mixture warm up. Cranberry Cake from Good Housekeeping 1 lemon, 2 cups fresh or frozen cranberries, 2¼ cups sugar, ⅛ tsp. cinnamon, 3 cups flour, 1 tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, 1 cup butter, softened (no substitutions), 1 pkg. (8 oz.) cream cheese, softened, 6 large eggs, at room temperature, 1 tbsp. plus ¼ tsp. vanilla extract, 1¼ tsp. almond extract, 1 cup icing sugar, 1 tbsp. water, sliced almonds for garnish From lemon, grate ¼ tsp. peel, and squeeze 2 tsp. juice; set aside separately. In a 2 quart saucepan, combine 1 cup cranberries, ¼ cup sugar, grated lemon peel, and cinnamon. Cook on medium-low 10 minutes or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cup cranberries. Meanwhile, grease 12-cup Bundt pan; dust lightly with flour. In large bowl, whisk together flour, baking powder, baking soda, and salt. With mixer, beat butter and cream cheese until fluffy and smooth. With mixer running, add 2 cups sugar, ½ cup at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating in between additions, scraping bowl occasionally. Beat in 1 tbsp. vanilla extract and 1 tsp. almond extract. Reduce mixer speed to low. Add flour mixture. Beat until just combined. Spoon three-quarters of batter into prepared pan. Spread cooled cranberry mixture in even layer over batter. Top with remaining batter. Bake 55 to 70 minutes 350 F or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
Invert onto rack; remove pan. Cool completely. In medium bowl, whisk together icing sugar, reserved lemon juice, water, and remaining ¼ tsp. vanilla extract and ¼ tsp. almond extract until smooth. Drizzle over cake. Garnish with almonds if desired. Nancy Bremner s Recipes Nancy's Crockpot Sweet and Sour Beef Short-ribs 3 lbs of short-ribs, beef bouillon cube, 1 cup water, 1 small onion cut into petals, 1 clove garlic finely chopped, 1 pepper (red, yellow or green) cut into chunks, 1 large carrot peeled, cut in thin diagonal slices, 8 ¼ ounces pineapple chunks or 1 cup fresh pineapple chunks Sauce: 1 cup brown sugar, ¾ cup additional beef broth, ¾ cup white vinegar, 2 tsp. dark soy sauce, 1 tsp. salt, 3 tbsp. cornstarch mixed in ¼ cup water. If there is a lot of liquid in the pot, add 1 more tbsp. of cornstarch (ratio 1 tbsp. cornstarch to 1 ¼ cup liquids). Place short-ribs and 1 cup water with beef bouillon cube in a well-greased crockpot. Cook for 6 hours on low. On the seventh hour add the onion, garlic, pepper, carrot, and pineapple. Mix the ingredients for the sauce and stir into the ribs and vegetables. Turn on high, cover and cook for an additional 30 minutes or until sauce thickens and all vegetables are cooked. Serve over rice. Nancy's Shepherd's Pie 1 large netted gem baking potato, peeled and thinly sliced, 1 small onion diced, ½ cup diced celery, 4 cups mashed potatoes or peel 6 medium sized potatoes cut in chunks and boiled, ½ tsp. thyme, 2 tsp. French's Mustard, ½ cup leftover canned niblet corn with liquid, 2 cups thawed or leftover mixed vegetables, 500-600 gm. or 1-1 ½ lb. of leftover meat finely ground (pork and beef or only all-beef or all-pork), 1 can condensed mushroom soup, 1 cup shredded cheese (herb and garlic or Tex Mex), sour cream, Parmesan cheese, salt and pepper to taste. Grease a large casserole dish, line the bottom and sides of the dish with the thinly sliced netted gem. In a food processor grind the meat or hamburger until fine; add condensed mushroom soup and whirl a few more times. Remove meat and place in a bowl, add the seasonings, onion, celery, corn and liquid, mixed vegetables; mix well. Place the meat mixture into the casserole dish. Sprinkle the cheese over the meat and vegetables; top with leftover mashed potatoes that have been creamed, with sour cream and 3 tbsp. of Parmesan cheese, until they are smooth. Make the potatoes taste like a double stuffed potato to add extra flavour. Cover the dish with tin foil and bake in
a 350 F oven for 1 hour. Remove the tinfoil; cook until potatoes are browned and the netted gem slices are tender (15-20 minutes more). Garlic Potato Soup - Peak of the Market 1 very large garlic bulb with garlic cloves peeled, 1 tbsp. olive oil, 2 large leeks mostly white section thinly sliced, 1 large onion thinly chopped, 3 cups diced potatoes, 5 cups chicken stock, 1 bay leaf, salt and pepper to taste, 2/3 cup light cream, freshly grated nutmeg, fresh lemon juice (optional). Place the peeled garlic cloves in a small greased pie pan, brush with approximately 1 tsp. olive oil. Roast in a 350 F oven for 20 minutes or until golden. Place the other 2 tsp. olive oil in a large stock pot and heat gently; when hot add onion and leek; cover and cook for about 3 minutes stirring frequently until they start to soften. Add the potatoes, chicken stock, salt and pepper to taste; bring to boil then cover and cook over medium low heat until the potatoes are tender; about 30 minutes. Remove bay leaf; add the cooked garlic cloves and with a Cuisinart hand blender very carefully puree soup. If you don't have a hand blender you will have to cool the soup and add to a blender or food processor. Once soup is blended until smooth (return to pot if using the blender) gently reheat and add cream and generous grating of nutmeg. Adjust the seasonings to taste add a few drops of lemon juice if desired. Nancy's Pet Pill Pockets Instead of peanut butter try Ricotta cheese. 2 slices of fresh bread, peanut butter Whirl the bread in a food processor until fine crumbs are formed. Slowly, add by tablespoons, peanut butter until you get a good consistency where the ingredients will hold their shape. Take a small amount and shape around the pill and your pal will gobble the tasty pocket right up. Give leftover ingredients as a treat when done with medical treatment. Italian Sausages, Fennel, Peppers And Onions 4 Italian Sausages cut in half, 4 peppers seeded, cut into chunks, 1 large fennel bulb, washed quartered, and cut into bite sized chunks, save ¼ cup fronds to sprinkle over dish as garnish, 1 large onion, quartered and cut into bite sized pieces, ¼ cup olive oil Mix the vegetables with olive oil and spread out on a large shallow baking pan. Place the Italian sausages on top. Heat the oven on broil and cook about 4 inches away from the elements. Cook for 10 minutes; and then stir and turn everything around to get
cooked evenly. Continue cooking for another 10 minutes or until the sausages are nicely browned and the vegetables are softened. Quilters Recipes of the Month! Glenys Fish Chowder 1 can cream of mushroom soup, 1 can clam chowder soup, 1 can crab meat, 1 can salmon, 1 can clams, 1 pkg. frozen shrimp, 6 slices bacon cooked and chopped, Ham stock, milk Mix all the above in a large pot. Bring gently to a boil. Add whatever veggies you have on hand: diced carrots, celery, onion, broccoli stems, and small potatoes. Add garlic, salt, pepper and/or chili powder to taste. Cook on medium until veggies are tender. Wendy's Broccoli Salad 2-3 cups broccoli florets, chopped, 1 grated carrot, ½ cup chopped cauliflower, ¼ cup chopped red onion Mix above in medium bowl. About an hour before serving, mix the dressing: Use 2 parts oil, 1⅓ parts sugar (Splenda), 1⅓ parts vinegar, and 2 parts mayonnaise or Miracle Whip. Ann's Chicken Salad Sandwiches Mix one can of chicken with a chopped hard-boiled egg, diced green onion, and just enough Miracle whip to moisten. Margaret's Raspberry Slice Graham crust for 8x8 pan, raspberry jello (small pkg.), boiling water, 2 cups frozen raspberries, 1 container whipping cream, and sugar. Bake the graham crust for 10 minutes to firm. Cool. For the center, mix raspberry jello with 1 cup boiling water; stir until dissolved; add 2 cups frozen raspberries, stir gently. Chill until partially set; spread onto crust. Top with: Beat 1 container whipping cream until stiff, using sugar to sweeten. Hint: for every cup of whipping cream, add 1 tbsp. skim milk powder, and your cream layer will keep its body and remain firm. Chill before serving.
Cathy's Flourless Cranberry Muffins 3 cups almond flour (or 2½ cups whole almonds, ground), ½ tsp. baking soda, ¼ tsp. salt, 1 tsp. cinnamon, 1½ cups frozen or fresh cranberries, ½ tsp. vanilla, ¼ cup honey, 3 eggs Combine dry ingredients. In another bowl, combine remaining ingredients. Add dry ingredients to wet ingredients; mix well. Bake in 325 F oven in paper-lined muffin tins for 20-25 minutes or until toothpick inserted in center comes out clean.