Category Archive
The following is a list of all entries from the Uncategorized category.
Coconut Cornflake Cookies
INGREDIENTS (Nutrition)
- 3 egg whites
- 1 1/4 cups white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 1/2 cups flaked coconut
- 1 1/2 cups cornflakes cerealPreheat oven to 325 degrees F (170 degrees C).
- Beat egg whites until stiff (the egg whites not your arm).
- Stir in sugar, salt and vanilla.
- Blend coconut and cornflakes and add to egg white mixture.
- Drop on ungreased parchment paper. Bake for 15-18 minutes
Coconut Pancake Syrup
INGREDIENTS (Nutrition) 1 (13.5 ounce) can coconut milk 2 tablespoons cornstarch 2 cups light corn syrup 1/2 cup white sugar 1/2 cup shredded sweetened coconut Add to Recipe Box My folders: Add to Shopping List Customize Recipe Add a Personal Note ..DIRECTIONS 1.Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.
Power Cookies
INGREDIENTS (Nutrition) 4 cups rolled oats 1 (15 ounce) can cannellini beans, drained and rinsed 1/2 cup white sugar 1/2 cup brown sugar 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 cup chopped pitted dates 1/2 cup flaked coconut 1/2 cup raisins 1/2 cup chopped walnuts. DIRECTIONS 1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour. 2.In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet. 3.Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.
Coconut Milk and Shrimp Stew
INGREDIENTS (Nutrition)
- 1 tablespoon butter
- 1 (1 inch) piece fresh ginger, minced
- 1 clove garlic, minced
- 1 small onion, chopped
- 1 acorn squash, peeled and cut into 1-inch cubes
- 1 (14 ounce) can coconut milk
- 8 ounces green beans, cut into 3-inch pieces
- 8 ounces cooked shrimp, peeled and deveined
- 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
- Salt and pepper to taste
- 2 tablespoons white sugar
DIRECTIONS
- Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
- Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar. If you don’t have acorn squash replace it for pumpkin. Serve it over rice.
Coconut Milk Pancakes
INGREDIENTS (Nutrition)
- 1 cup gluten free flour
- 1/8 cup white sugar
- 2 teaspoons baking powder
- 2 pinches salt
- 1 tablespoon mayonnaise
- 1/4 cup coconut milk
- 3/4 cup warm water
- 1/2 teaspoon vanilla extract
DIRECTIONS
- Sift together the gluten free flour, sugar, baking powder, and salt in a large bowl. Whisk together the mayonnaise, coconut milk, water, and vanilla in a separate bowl. Pour the wet ingredients into the dry mixture; stir to combine, but do not over-stir. The batter should be lumpy.
- Preheat a griddle or place a large skillet over medium heat; lightly grease the cooking surface.
- Measure batter onto the heated cooking surface in about 1/4 cup portions, leaving 1 to 2 inches between each pancake. Allow to cook until bubbles form on the top of the cake; flip and cook 1 minute more. Repeat with remaining batter.
Pumpkin Chili
Here’s another pumpkin recipe for dinner:
INGREDIENTS (Nutrition)
- 2 pounds ground beef
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 (15 ounce) cans kidney beans, drained
- 1 (46 fluid ounce) can tomato juice
- 1 (28 ounce) can peeled and diced tomatoes with juice
- 1/2 cup canned pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 tablespoon chili powder
- 1/4 cup white sugar DIRECTIONS
- In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
Carrot – Pumpkin Rice
Since I brought this great big pumpkin I needed more ideas to eat it and came across this carrot – rice recipe:
INGREDIENTS (Nutrition)
- 1 1/2 cups brown rice
- 3 cups water
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 (15 ounce) can pumpkin
- 2 large carrots, peeled and finely grated
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
DIRECTIONS
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- When the rice has nearly finished cooking, heat oil in a large Dutch oven over medium
Pumpkin Pie
I was on allrecipes.com and came across a recipe with fresh pumpkin and ice cream. Of course I dont want to use the dairy part of it but I can replace it with Soy icecream or a rice dream ice cream. We took apart our own pumkin and made fresh pumpkin seeds because they help get rid of parasites (http://www.natural-cure-remedy.com/article27-parasites.html ) and cooked the pumkin in the oven till tender (all night) and mashed it up. Then make your gluten free crust to go with it. It should turn out a hit with everyone. Pumpkin is a great antioxidant too.
INGREDIENTS (Nutrition)
- 1 1/2 pints Soy or Rice Dream Ice cream softened
- 3 eggs
- 1 3/4 cups pumpkin puree
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 (9 inch) unbaked pie shells
Pie Shell gluten free -
INGREDIENTS (Nutrition)
- 1 1/2 cups ground walnuts
- 3 tablespoons butter
- 2 tablespoons white sugar In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Gluten Free Cupcakes – Birthday time
http://sugarbloomcupcakes.blogspot.com/2008/10/recipe-gluten-free-chocolate-cupcakes.html
Pumkin Bread
I was in the mood for some good breakfast bread and this turned out really good gluten free. Just omit the flour for your gluten free alternative. Pumpkin is good for antioxidants and Vitamin K. Nutrition: http://www.healthnews.com/nutrition-diet/the-great-pumpkin-s-benefits-2050.html
Pumpkin Bread
1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins
http://allrecipes.com/Recipe/Orange-Pumpkin-Loaf/Detail.aspx
