For recipes that call for corn syrup, you can substitute this recipe. It isn't exact, because regular corn syrup is vanilla flavored. If you want that vanilla flavor, you can add some vanilla bean, or maybe stick a whole bean in while you're boiling this, and just remove when the syrup is cool before you bottle this to store or use it. It's called simple syrup for a reason!
1 part water
1 part sugar
bring to a boil, stir. let cook for a few minutes, remove from heat. cool.
4/05/2012
Ketchup
Ingredients:
1 can tomato sauce - (8 ounce)
1/2 c. simple syrup
1/2 c. rice wine or white wine vinegar
1 tsp salt
1/2 tsp onion pwdr
1/4 tsp garlic pwdr
1/4 tsp paprika
Directions:
Combine all ingredients in a medium saucepan over medium heat.
Whisk till smooth. When mix comes to a boil,
reduce heat and simmer for 20 min, stirring often.
Remove pan from heat and cover till cold. Refrigerate and store
in a covered container.
This recipe yields 1 1/2 c.
GK's notes: This is not perfect. The recipe I found originally claimed to be a Heinz copycat, but, um, no. This is not a bad ketchup, but it doesn't taste much like Heinz. Heinz has a lighter, crisper flavor. This is dark, rich, complex tasting. I consider it a work in progress, and would like it to be more Heinz-like. The potato starch is an attempt to thicken it up, which works nicely, and it gives it a nice texture, but it will occasionally clump, and clog the squirt bottle. As I said: work in progress.
Update as of 6/15/12
I have refined the recipe and it is much improved. I had put starch in it to thicken it up before, but I just removed the water and extra sugar, and simmer it long enough and it doesn't need to be thickened. I was very proud of my most recent couple of batches. Still not Heinz, but very good. =)
1 can tomato sauce - (8 ounce)
1/2 c. simple syrup
1/2 c. rice wine or white wine vinegar
1 tsp salt
1/2 tsp onion pwdr
1/4 tsp garlic pwdr
1/4 tsp paprika
Directions:
Combine all ingredients in a medium saucepan over medium heat.
Whisk till smooth. When mix comes to a boil,
reduce heat and simmer for 20 min, stirring often.
Remove pan from heat and cover till cold. Refrigerate and store
in a covered container.
This recipe yields 1 1/2 c.
GK's notes: This is not perfect. The recipe I found originally claimed to be a Heinz copycat, but, um, no. This is not a bad ketchup, but it doesn't taste much like Heinz. Heinz has a lighter, crisper flavor. This is dark, rich, complex tasting. I consider it a work in progress, and would like it to be more Heinz-like. The potato starch is an attempt to thicken it up, which works nicely, and it gives it a nice texture, but it will occasionally clump, and clog the squirt bottle. As I said: work in progress.
Update as of 6/15/12
I have refined the recipe and it is much improved. I had put starch in it to thicken it up before, but I just removed the water and extra sugar, and simmer it long enough and it doesn't need to be thickened. I was very proud of my most recent couple of batches. Still not Heinz, but very good. =)
Ranch Dressing
Ingredients
1 cup Mayo
1/4 cup Dairy-Free "Buttermilk" (see recipe below)
3/4 tsp. dried Parsley (or 1 tsp. fresh)
3/4 tsp dried Chives (or 1 tsp. fresh)
1/2 tsp. dried Dill (or 1 tsp. fresh)
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/8-1/4 tsp. Sea Salt
1/8 tsp. Black Pepper
Directions
Combine all ingredients except for the dairy-free buttermilk in a medium bowl.
Slowly whisk in the "buttermilk."
Store in an airtight container in the refrigerator for up to a week.
Dairy-Free Buttermilk:
Add 1 and 1/2 tsp. Fresh Lemon Juice to a liquid measuring cup.
Add enough Dairy-Free Milk to bring the total amount of liquid to
1/4 cup (The original author uses So Delicious Unsweetened Coconut Milk--I use
WestSoy brand Rice milk, which doesn't curdle, so disregard the curdling instructions
below if you use it!). Stir and allow to sit for 5 - 10 minutes, until milk curdles then
it's ready to use!
GK's notes: I use Veganaise soy-free mayo. I haven't tried it yet, but I imagine the Beannaise recipe would make a decent, if somewhat less delicious, yet more nutritious Ranch Dressing. I don't really know how long this would last, but store it in your fridge. I wouldn't keep it more than 5-7 days, not that it would stand a chance of lasting that long in our house.
1 cup Mayo
1/4 cup Dairy-Free "Buttermilk" (see recipe below)
3/4 tsp. dried Parsley (or 1 tsp. fresh)
3/4 tsp dried Chives (or 1 tsp. fresh)
1/2 tsp. dried Dill (or 1 tsp. fresh)
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/8-1/4 tsp. Sea Salt
1/8 tsp. Black Pepper
Directions
Combine all ingredients except for the dairy-free buttermilk in a medium bowl.
Slowly whisk in the "buttermilk."
Store in an airtight container in the refrigerator for up to a week.
Dairy-Free Buttermilk:
Add 1 and 1/2 tsp. Fresh Lemon Juice to a liquid measuring cup.
Add enough Dairy-Free Milk to bring the total amount of liquid to
1/4 cup (The original author uses So Delicious Unsweetened Coconut Milk--I use
WestSoy brand Rice milk, which doesn't curdle, so disregard the curdling instructions
below if you use it!). Stir and allow to sit for 5 - 10 minutes, until milk curdles then
it's ready to use!
GK's notes: I use Veganaise soy-free mayo. I haven't tried it yet, but I imagine the Beannaise recipe would make a decent, if somewhat less delicious, yet more nutritious Ranch Dressing. I don't really know how long this would last, but store it in your fridge. I wouldn't keep it more than 5-7 days, not that it would stand a chance of lasting that long in our house.
3/10/2012
Ground Beef Stew with Dumplings
Ground Beef Stew (with optional (ha!) dumplings)
Servings:6
Ingredients:
1 lb ground beef
1 onion
1 ½ cups carrots
2 cups potatoes
1 (6 ounce) can tomato paste
4 cups beef broth (plus @ 3/4 c water)
>1 teaspoon garlic
1/2 tsp savory
1/2 tsp oregano
1/2 tsp marjoram
@ 1 T coriander
@ 1 T Mrs. Dash
salt/pepper to taste
Directions:
1. Brown beef.
2. Add broth, potatoes, onions, carrots, seasonings, and tomato paste in water.
3. Boil until vegetables are fully cooked (which turns out to be just about 20 minutes, which is perfect for dumplings!).
Fluffy Dumplings
Yield: 8 dumplings
Ingredients:
2 cups bob's red mill gluten-free all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup shortening
1 cup rice milk
Directions:
1 Mix dry ingredients together in large bowl.
2 Cut in Shortening until mixture resembles coarse cornmeal or crumbs.
3 Lightly mix in milk to make a soft dough; Stir as little as possible.
4 Drop big plops of dough on top of stew. Simmer ten minutes uncovered;
5 then cover tightly and simmer 10 minutes longer.
GK's notes: I have to admit, I was a bit dubious about these dumplings. I got the recipe from Food.com--actually, I got the precursor to this stew recipe from Food.com, and in the comments someone made the suggestion to use this dumpling recipe also from food.com. She said she made them gluten-free, so I thought well, at least I can try it. They turned out SO GREAT! I couldn't believe how light and fluffy they turned out! I was afraid the gluten-free dough would just fall apart in the broth, but it totally works! The dumplings really, really made this dish. The stew was a pretty standard beef stew, which was what I was in the mood for, so it was plenty fine, but the dumplings were just so yummy!
Servings:6
Ingredients:
1 lb ground beef
1 onion
1 ½ cups carrots
2 cups potatoes
1 (6 ounce) can tomato paste
4 cups beef broth (plus @ 3/4 c water)
>1 teaspoon garlic
1/2 tsp savory
1/2 tsp oregano
1/2 tsp marjoram
@ 1 T coriander
@ 1 T Mrs. Dash
salt/pepper to taste
Directions:
1. Brown beef.
2. Add broth, potatoes, onions, carrots, seasonings, and tomato paste in water.
3. Boil until vegetables are fully cooked (which turns out to be just about 20 minutes, which is perfect for dumplings!).
Fluffy Dumplings
Yield: 8 dumplings
Ingredients:
2 cups bob's red mill gluten-free all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup shortening
1 cup rice milk
Directions:
1 Mix dry ingredients together in large bowl.
2 Cut in Shortening until mixture resembles coarse cornmeal or crumbs.
3 Lightly mix in milk to make a soft dough; Stir as little as possible.
4 Drop big plops of dough on top of stew. Simmer ten minutes uncovered;
5 then cover tightly and simmer 10 minutes longer.
GK's notes: I have to admit, I was a bit dubious about these dumplings. I got the recipe from Food.com--actually, I got the precursor to this stew recipe from Food.com, and in the comments someone made the suggestion to use this dumpling recipe also from food.com. She said she made them gluten-free, so I thought well, at least I can try it. They turned out SO GREAT! I couldn't believe how light and fluffy they turned out! I was afraid the gluten-free dough would just fall apart in the broth, but it totally works! The dumplings really, really made this dish. The stew was a pretty standard beef stew, which was what I was in the mood for, so it was plenty fine, but the dumplings were just so yummy!
2/13/2012
ginger carrots
I have a hard time getting my kid and husband to eat veggies, especially carrots. Both of them groaned this evening when I told them I was serving carrots. Both of them were quite wowed--my husband even went back for seconds! These were tasty!
1 lb bag frozen carrots
1/4-1/2 tsp ground ginger
1/4-1/2 tsp salt
shake of pepper
1 T soy sauce (or soy sauce substitute)
1 T oil
2-3 T honey
Cook and drain your carrots to the doneness you prefer. Add the rest of the ingredients and stir. The sauce should taste slightly sweet, slightly salty/buttery and just a touch gingery.
GK's notes: I use canola oil, because it's pretty much the only surely safe oil for us. Use what you like/can use, but I would make sure and use something with a very mild flavor.
1 lb bag frozen carrots
1/4-1/2 tsp ground ginger
1/4-1/2 tsp salt
shake of pepper
1 T soy sauce (or soy sauce substitute)
1 T oil
2-3 T honey
Cook and drain your carrots to the doneness you prefer. Add the rest of the ingredients and stir. The sauce should taste slightly sweet, slightly salty/buttery and just a touch gingery.
GK's notes: I use canola oil, because it's pretty much the only surely safe oil for us. Use what you like/can use, but I would make sure and use something with a very mild flavor.
2/11/2012
2/01/2012
sloppy joes
oil for sauteing
2-1/2 pounds lean ground beef
1 whole large onion, chopped
2 whole large red bell pepper, chopped
8 cloves garlic, minced
1-1/2 cup 505 brand mild, vinegar-free salsa
2 T brown sugar
2 tsp chili powder
1 tsp dry mustard
soy sauce, or soy sauce substitute, to taste--about a tablespoon or two
Salt and pepper to taste
Add oil to a large skillet over medium high heat. Add peppers and onion, and cook for about three minutes. Add garlic, and cook for about one minute more. Add ground beef and cook until brown.
Add salsa, brown sugar, chili pepper, soy sauce and dry mustard. Stir to combine and simmer for a few minutes, adding salt and pepper to taste.
GK's notes: I altered a recipe I found on-line. It looked good, but seemed to have superfluous steps, and used some ingredients we can't use, so I tightened it up and made the appropriate subs, and got this! It was DELICIOUS! I love peppers, onions and garlic, so this is way more than the original called for, and it's so much better for it, I'm sure. =) If you aren't crazy for them like we are, feel free to reduce those amounts by about half. This is just a touch spicy--the salsa is super mild. If you like it spicier, use hotter salsa, or add tabasco or your pepper of choice. I strongly recommend the Chipotle tabasco--that smoky flavor improves just about anything! In fact, I'm disappointed I didn't think of it tonight! Mmmm... Next time, we are definitely using medium salsa.
2-1/2 pounds lean ground beef
1 whole large onion, chopped
2 whole large red bell pepper, chopped
8 cloves garlic, minced
1-1/2 cup 505 brand mild, vinegar-free salsa
2 T brown sugar
2 tsp chili powder
1 tsp dry mustard
soy sauce, or soy sauce substitute, to taste--about a tablespoon or two
Salt and pepper to taste
Add oil to a large skillet over medium high heat. Add peppers and onion, and cook for about three minutes. Add garlic, and cook for about one minute more. Add ground beef and cook until brown.
Add salsa, brown sugar, chili pepper, soy sauce and dry mustard. Stir to combine and simmer for a few minutes, adding salt and pepper to taste.
GK's notes: I altered a recipe I found on-line. It looked good, but seemed to have superfluous steps, and used some ingredients we can't use, so I tightened it up and made the appropriate subs, and got this! It was DELICIOUS! I love peppers, onions and garlic, so this is way more than the original called for, and it's so much better for it, I'm sure. =) If you aren't crazy for them like we are, feel free to reduce those amounts by about half. This is just a touch spicy--the salsa is super mild. If you like it spicier, use hotter salsa, or add tabasco or your pepper of choice. I strongly recommend the Chipotle tabasco--that smoky flavor improves just about anything! In fact, I'm disappointed I didn't think of it tonight! Mmmm... Next time, we are definitely using medium salsa.
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