Gluten Free Manicotti with Italian Sausage

                                                Pictured with Gluten Free Italian Sausage



Crepes:
1 cup gluten free flour (found in most grocery stores)
1 cup water (additional water may be needed)
2 large eggs
1/2 tsp salt

Directions for Crepes:
1.  Whisk all ingredients together in bowl.
2.  Heat approx. a 6 inch non-stick skillet on medium heat.
3.  Spray lightly with cooking spray.  (pan needs to be sprayed between each crepe)
4.  Ladle approx. 1/3 cup batter into non-stick pan, swirling batter around to cover bottom.  Heat to cook for approx. 1 minute.  Layer each crepe between wax paper.


Ricotta Filling:
1 lb ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1 tsp parsley flakes
salt and pepper, to taste

Directions for Filling:
Mix in bowl


Simple Tomato Sauce:
1 lb Gluten Free Italian Sausage  (I use Mulay's)
2 cans crushed tomatoes
3 cloves garlic, chopped
1/4 cup grated cheese
1 Tbs parsley flakes
1 Tbs basil flakes
salt and pepper, to taste

Directions for sauce:
1.  Saute sausage in skillet until brown.  Add garlic, brown.
2.  Add tomatoes, cheese and spices.  Stir and simmer for 1 1/2 hours.


To assemble Manicotti:
1.  Preheat oven to 350 degrees
2.  Spread favorite tomato sauce on bottom of 13 inch baking dish.
2.  Fill each crepe with approx. 2-3 Tbs of filling.  Add about 1 Tbs chopped sausage.  Fold two ends, to seal.  Place folded side down into baking dish.  Repeat with remaining crepes.  Cover with tomato sauce.  Sprinkle with additional shredded mozzarella cheese.  Bake for 20 mins.  Let sit 10 mins before serving.

Serve crepes with additional slices of Italian Sausage.  Recipe makes about 8 large Manicotti's. 

Gluten Free Flour Blend

This recipe is for a basic gluten-free flour blend.  I buy my ingredients at a nearby Asian Market.  Some ingredients can also be found at your local grocery store or online.  You can also substitute the white rice flour for brown rice flour or mix half and half.  I also mix a small batch of this recipe incorporating sweet rice flour for dessert recipes, such as crepes. 

 

For a flour blend used for baking, you will need to add xanthan gum.  

What is xanthan gum?  Xanthan gum provides elasticity and stickiness into batters and doughs.  It acts as a binder, helps hold onto some moisture, and helps give your baked goods some structure.  

The first recipe below is an example of a blend used for baking.  Note:  I add my xanthan gum to recipes, as I need it to keep my flour blend basic. But if you do add it remember, a little goes a long way.  

Make sure to label your different combinations when stored so you can identify which one you are using. 

(Yield: Approx. 6 cups)

4 cups (463 g) Rice Flour
1 1/3 cup (228 g)potato starch or corn starch
2/3 cup (105 g) tapioca flour
2 tsp xanthan gum (optional)

(Yield: Approx. 12 cups)
8 cups Rice Flour
2 2/3 cup Potato starch
1 1/3 cups tapioca
4 tsp xanthan gum (optional)

(Yield:  Approx. 18 cups)
12 cups Rice Flour
4 cups potato starch
2 cups tapioca flour
6 tsp xanthan gum (optional)

Directions:

Mix all ingredients in a large bowl.  Transfer into an airtight storage container.

Kitchen Fried Chicken

Ingredients
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt

Directions:

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Cedar Roasted Salmon Pineapple Slaw

2 large cooked Salmon Fillets
1/4 cup mayo
1 Tbs sugar
1 tsp cider vinegar
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 bag shredded slaw mix
1 cup pineapple chunks



Directions:

1.  Cube salmon into chunks.  Put aside.
2.  In large bowl mix mayo, sugar, vinegar, parsley, salt and pepper.  Let sit 5 mins so sugar dissolves.  Mix again.
3.  Add slaw to mayo, toss.
4.  Add chunks of salmon and pineapple, toss.

Gluten Free Blue Cheese Salmon Mushroom Burger with peach salsa

1 lb salmon steaks
1 cup portabello mushrooms, chopped fine
4 ozs blue cheese crumbles
3 TBS green onions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste



Peach Salsa:
2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red onion, chopped
1/4 tsp cider vinegar
1/4 tsp sugar
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste


Directions:

1.  In food processor, pulse salmon.  Add to mixing bowl.
2.  Add mushrooms, blue cheese, green onions, basil, lemon zest, salt and pepper.  Fold and divide into individual patties.
3.  Grill patties, flip and grill other side.  Approx. 5 mins on each side.
4.  To make salsa:  Add all ingredients in medium size bowl, toss.  Serve on top of patties.

Gluten Free Baked Eggplant with Tomato/Basil Topping

Ingredients:

1 eggplant, peeled and sliced 1/4 inch thick rounds
2 eggs, beaten in small bowl
2 cups (gluten free)Panko style bread crumbs
1 pint grape tomatoes, chopped fine
1/4 cup fresh basil, chopped
2 TBS Extra Virgin Olive Oil
1 TBS Cider Vinegar
salt and pepper, to taste


Directions:

1.  Preheat oven to 400 degrees.
2.  Peel and slice eggplant.
3.  Add beat eggs in small bowl.
4.  Add crumbs to separate bowl.
5.  Dip each eggplant rounds into egg.  Flip to coat other side.
6.  Dip into crumbs.  Flip to cover other side.  Repeat with remaining eggplant rounds.
7.  Place on cookie sheet.  Make sure pieces do not touch to assure crispiness surrounding pieces.
     Bake in oven for approx.. 20 mins or until crispy.
8.  In medium size bowl add tomatoes, basil, olive oil, vinegar, salt and pepper, toss.

Note:  Eggplant comes out so crispy that you can use as bread in bruschetta recipe.

Port Capri Eggplant Burger

Ingredients:

1 lb lean ground beef
1 cup Portobello mushroom, chopped fine
1/4 cup scallion, chopped
salt and pepper, to taste
4 whole grain buns, toasted
1 slice breaded baked eggplant, per burger (recipe below)
1 cup grape tomatoes, sliced fine
1/4 cup fresh basil, chopped
1 Tbs olive oil
1 small eggplant
2 eggs, beaten
2 cups seasoned panko crumbs
4 slices mozzarella cheese
4 whole grain buns

Directions:

1.  In large bowl mix together beef, mushrooms, scallions.  Season with salt and pepper.  Mold into 4 even patties.  Put aside
2.  Preheat oven to 400 degrees.  Peel eggplant.  Slice rings of approx. 1/4 inch slices.
3.  Beat eggs in small bowl.
4.  Add crumbs to separate small bowl.
5.  Dip each slice of eggplant into egg, flipping to coat other side.  Dip into crumbs covering both sides.
6.  Place on cookie sheet.  Bake for approx. 20 mins or until brown and crispy.  Remove from oven.
7.  In small bowl add, tomatoes and basil.  Season with salt and pepper.
8.  Grill patties until done, approx. 5-8 mins on each side or to desired liking.  Add one slice of mozzarella cheese to top of each burger.
9.  To assemble burger:  Add one slice of eggplant to toasted bun, add burger and then top with tomato and basil mixture.