Latest recipes (April 5th)...
The following recipes are from certified nutrition and lifestyle educator Bonnie Presti, who is a food allergy expert. You can find other recipes in her book "Allergy-Friendly Cooking 2nd edition", which is just out. Her website is
www.thesensitivediner.com.
Pasta with Italian Sausages
Ingredients:
3 or 4 links Sweet Italian sausage, casings removed, cut in
bite size pieces
2 Tbsp Organic coconut or canola oil
2 Tbsp Madeira wine
1 tsp Garlic, minced
1/2 Onion, diced
1 med Yellow, orange or red pepper (or combination), cubed
2 Cup Organic marinara sauce *
1/4 Cup Gluten free vegetable broth
Fresh parsley, basil, red pepper flakes, salt and pepper to taste
1/2 package Organic brown rice pasta (spaghetti or fettuccine)
Directions:
1. Brown the sausage in oil in a non-stick pan. Transfer sausages to platter. Remove any excess fat.
2. Add Madeira wine to deglaze pan.
3. Add garlic, onions, peppers and cook for a few minutes until onions start to brown.
4. Return sausages to pan.
5. Add pasta sauce, broth, spices. Simmer for 15 minutes.
6. While sauce is simmering, cook pasta in a large, deep pot until al dente?, about 11-13 minutes. Transfer pasta to a strainer, rinse and drain.
7. Place pasta on individual plates and spoon sausage mixture on top.
Yield: 2 servings
* Nomato marinara sauce is a great tomato-free alternative.
You can order this at the following website: www.nomato.com <http://www.nomato.com>
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Fruit and No-Nut Bar
Ingredients:
1/2 C Organic gluten free oats
12-15 Organic dates, pitted
1/2 C Organic, Raw sunflower seeds soaked 6 hours, drained
1/3 C Organic Raw pine nuts, roasted
1 Tbsp Organic ground flaxseed
1/3 C Organic raisins
1/8 C Organic shredded coconut
1 tsp Ground cinnamon
1/2 tsp Ground ginger
1/4 tsp Ground cloves
Directions:
1. Place oats in a very small bowl and add just enough liquid (water or coconut milk) to cover. Let mixture stand for about 5 minutes, just until liquid is absorbed.
2. Sauté pine nuts in a small pan and “roast” until nuts start to brown… a few minutes!
3. Combine all ingredients, including soaked oats and pine nuts, in a heavy-duty mixer or food processor such as Cuisinart (metal blade) or Kitchen Aid.
4. Pulse all ingredients until well blended.
5. Spread mixture into a lightly oiled 8-inch square pan.
6. Bake in 350° oven for 15-20 minutes.
7. Cool. Cut into 18 equal portions to serve.
Yield: 16 servings
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Banana Nut Muffins
Ingredients:
1/2 C Spectrum brand shortening
1 + 1/4 C Organic sugar or agave
3 medium Over-ripe (black) bananas
1/2 C Organic, raw, chopped walnuts
3 tsp Baking powder
1 tsp Baking soda
1 tsp Xanthan gum
3 tsp EnerG mixed with 2 Tbsp warm water
6 Tbsp Organic, unsweetened applesauce
1 tsp Gluten free Vanilla powder or liquid
2/3 C Coconut water (or water or milk substitute)
2 C TSD Flour Mix (or commercial brand)
Directions:
1. Line muffin tins (for 18 muffins) with muffin papers.
2. Cream shortening and sugar.
3. Add bananas, pulse using metal blade of food processor until well blended.
4. Add nuts, baking powder, baking soda, gum, EnerG and pulse until well mixed.
5. Alternately add water and flour until thoroughly mixed.
6. Pour batter into prepared muffin tin; fill 3/4 full to allow for rising during baking.
7. Bake in 350° oven for about 30 - 35 minutes. Watch carefully and don’t overcook.
8. Muffins are done when a toothpick inserted half way comes out clean.
9. Cool completely.
Yield: 18 servings
Note: You can use this same batter for a cake; grease and flour a 9 inch square pan. Bake about 35 - 40 minutes.
Click here for January-March 2010 recipes.
Click here for 2009 recipes.
Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).
