Archive for the ‘Recipes’ Category

Lemonade Green Tea

Thursday, June 25th, 2009

teaMy family and I were shopping at our local Super Target and the Starbucks located there was giving out samples of green tea lemonade.  It tasted pretty good, it was a great idea, and green tea has great health benefits including antioxidants.

I didn’t order any, but it made me think about how I could reproduce it at home with better ingredients and dare I say, better flavor.  Since that flavor was pre-sweetened I preferred to make mine at home and stick to purchasing my tea bags at Starbucks because TAZO is outstanding.  I try to avoid sugar and sweeten my tea with honey.

This is what I came up with:

Brew 8 green tea bags in 4 cups of water.
Juice 5 large lemons.

Sweeten concentrated hot tea with 1 1/2 - 2 cups of honey or until desired sweetness.
Mix together lemon juice, tea, and enough water to almost fill a 1 gallon pitcher.

Use caution when mixing concentrated tea mixture because it is hot, if necessary add some water to the pitcher first to help cool mixture down.  Check for desired sweetness and add extra honey if necessary.

Remember, honey will not dissolve in cold liquid, warm or hot is best.
Refrigerate or serve immediately over ice.

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Gluten-Free Fish Nuggets

Tuesday, June 23rd, 2009

Here is a gluten-free recipe for those of you who like myself either grew up on fish sticks or  really miss tasty fried fish.  It’s oven-fried in olive oil to make it both an easier and a healthier alternative to pan fried fish.

2 1/2 - 3 lbs fresh cod cut in strips

Coat the fish by tossing it in a gallon size Ziploc bag with a mixture of Paparika (approximately 2 tablespoons), 1 cup corn starch, and 1 1/2 teaspoons of salt

Gently dip the coated fish in olive oil
Bake at 350 on a foil lined pan.   Serve with home-made tartar sauce.

Homemade Tartar Sauce
1/2 cup of mayo
3 tablespoons of relish
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder

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Baked Pineapple

Wednesday, June 17th, 2009

baked-pineapple

I got this recipe idea from Brazilian restaurant  I don’t grill much so I baked it instead.   This dish works as a breakfast, dessert, or side dish.  My husband ate his with vanilla ice cream.  Since the rest of us are avoiding dairy, I would serve everyone else’s with coconut milk based ice cream.  (Keep your eyes open for the recipe.)

My adventurous big brother actually grilled his and it came out great.  It was juicy and it looked cool!

I used 2 pineapples.  I could have used 3 because it went so fast.

Basic directions for cutting a pineapple:

  1. rinse the whole thing
  2. cut off the top, then the bottom
  3. cut  the pineapple into eighths
  4. cut the hard core from front of each eighth
  5. cut the peel off of the back of each piece
  6. bake as spears or as smaller slices (I like spears because they are quick and simple.)

I purchase cinnamon from the Cinnabon shop, it’s the best quality I’ve ever had.  I highly recommend it.  I sprinkled on lots of cinnamon. (I’d add at least 2 teaspoons.)  How much you actually use is up to you.

In the restaurant’s version they just use cinnamon, but in my experience not all pineapples are equal and there is always room for improvement, so I used maple syrup. (I am not a big fan of sugar, so I try to use as little as possible.) I tossed the ingredients together in a large bowl.
I then used about 2 tbsp of maple syrup to enhance the sweetness and wow was it good!

Bake at 400 degrees for about 45min  - 1hr you’ll know when its about done because you can really smell the aroma.

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Edible Gluten-free Pancakes and Waffles

Thursday, June 4th, 2009

My family enjoys this recipe quite often.  I prefer to make these from scratch instead of using a mix.  They are easy, tasty, and versatile.  My gluten-consuming husband really enjoys these as well.  They don’t taste like a gluten-free product.  They just taste like yummy pancakes.  I usually double or triple the recipe for my pancake-loving bunch. Enjoy with real maple syrup, all-fruit jam, or fresh fruit topping like cinnamon apples or strawberries.

2 eggs beaten
cinnamon (a couple of dashes)
1 teaspoon vanilla
1/2 cup oil (canola or olive are my favorites)
1 1/2 - 2 c rice milk (you can also use the milk of your choice or water)
Make a thicker batter for waffles by using more flour and less milk.
dash salt
Mix ingredients.
Then add 2 - 2/12 c brown rice flour
preheat and oil a nonstick skillet or waffle iron.

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