Place rice in pie plate. Stir in basil and onion powder. Add water and stir. Cover with plastic wrap and let stand until water is absorbed. Stir in egg and cheese. Press evenly in pie plate. Ham Filling:
1 can Maple Leaf flakes of ham
1 ½ cup cooked chopped broccoli
½ cup grated cheddar cheese
¼ cup mayonnaise
1 tsp. prepared mustard
3 eggs beaten
Mix together and pour over rice base. Bake at 350 degrees for 20 to 25 minutes.
__________________________ Cocoa Bean Brownies
By: Linda Simon, RD
½ cup cocoa
1/3 cup canola oil
1 can (15 ounce) black beans or kidney beans, drained
1 ¼ cups sugar
3 eggs
½ tsp baking powder
1 tsp vanilla
½ cup chopped toasted walnuts (optional)
Preheat oven to 350 degrees. Butter an 8 x 8 in. or a 7 x 11 in. baking pan. In a large food processor or blender, combine all ingredients except nuts. Blend well until very smooth. Stir in nuts. Pour batter into pan. Bake 35-40 minutes or just until set in the center. Do not over-bake. For a flourless, chocolate cake and an elegant presentation, pour batter into round cake pan. Cut into wedges and serve with raspberry or strawberry sauce. Note: The brownies can be reduced in calories by substituting the 1 ¼cup sugar with 1 cup sugar and ¼ cup Splenda.Serves 20 Glaze: Melt together ½ cup semi-sweet chocolate chips and 3 tbsp butter. Spread on brownies when cold.
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Sweet & Sour (Pork) Spareribs By: June Oke
1 pkg spareribs(approx 1” in width)
2 tbsps corn starch(to dredge ribs)
2 tbsps brown sugar
1/8 tsp thyme + 2 bay leaves
Salt and pepper (to taste)
Brown spareribs in frying pan (bone and all) then remove them. Add 1 ½ cup water to pan. Warm. Add spareribs and remaining ingredients. Cover and simmer for 45 minutes. Sweet & Sour Sauce – (in separate pan).
¾ cup water
¼ cup vinegar
¼ cup brown sugar
½ cup ketchup
2 tbsps corn starch
Mix cornstarch with a little water. Add to first mixture and cook – few minutes. Pour over spareribs in a roaster pan. Place in oven, covered loosely with tin foil. Cook at 350 degrees for one hour. (Serve with rice)
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Winter Vegetable Croustade By: Anne Methot
2 tbsps butter
1 onion, chopped
2 cloves garlic, chopped
4 cups your choice of winter vegetables (carrots, turnips, celery, parsnips, potatoes, sweet potatoes etc) peeled and diced or cut into little even-sized pieces.
1 tsp fennel seeds
2 cups old cheddar cheese, shredded
2 tbsps melted butter
approx. 1 cup gluten free bread crumbs
3 tbsps chopped fresh parsley (I used dried, so used less)
salt & pepper to taste
Preheat oven to 400 degrees In a large saucepan, melt butter over medium heat. Cook onion, garlic, vegetables and fennel seeds for 3 to 5 minutes or until onion and garlic are golden. Salt and pepper to taste and transfer to oven proof dish. In a bowl, combine grated cheese, melted butter, bread crumbs and parsley. Add salt and pepper to taste. Top veggies evenly with cheese mixture. Bake 15 minutes or until veggies are soft and cheese topping is golden and crispy. This quick-to-prepare recipe can be made with whatever vegetables are on hand.Makes an excellent side dish for fish or poultry ….. or add cubed cooked chicken to vegetables before baking. Serves 4Bon Appetit!
Prep: 20 min. Total: 4 hours 20 min (incl. refrig.)
6 cups broccoli florets, broken into small pieces
1 cup cherry tomatoes, halved
1 cup Kraft Part Skim Mozzarella Shredded Cheese
½ cup thinly sliced red onions
2 tbsp. sunflower kernels
1 tbsp poppy seed
½ cup Kraft Signature Raspberry Vinaigrette Dressing
2 tsp Dijon Mustard
1 tbsp sugar
Mix broccoli, cherry tomatoes, cheese, onions, sunflower kernels and poppy seed in large bowl. Stir together dressing, mustard and sugar until well blended. Pour over the broccoli mixture; toss to coat. Refrigerate at least 4 hours or overnight. Makes 8 servings. 1 cup (250ml) each. Substitute: Try ¼ cup slivered almonds, toasted, instead of the 2 tbsp sunflower kernels.
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Irish Soda Bread Adapted recipe by: Judy Burgess from Nette Hagman’s Cook Book
Oven – 350 degrees:Use 7” casserole dish, greased and dusted with rice flour. Dry Ingredients:
2 cups Four Flour Bean Mix
1 tsp xanthan gum
2 tsp baking powder
½ tsp soda (baking)
½ tsp salt
1 tsp eggreplacer (Kingsmill)
3 tbsp brown sugar
1 ½ tsp caraway seeds or 1/8 tsp cardamom (optional)
Wet Ingredients:
1 cup buttermilk (less 2 tablespoons)
1 tbsp flax meal
½ cup water
2 tsp molasses
In mixing bowl, blend the wet ingredients. Add dry ingredients and beat on medium. The batter should be slightly thicker than cake batter or a bit more milk may be necessary. Bake 50 – 55 minutes in a glass dish (I used a 7” round). Remove from oven and let sit for 5 minutes, then remove from casserole and let sit until cold before cutting. Best cold. Four Flour Mix:
2/3 cup garfovabean flour (or other)
1/3 cup sorghum flour
1 cup cornstarch plus 1 cup tapioca flour
Combine well together in a plastic bag – then measure amount needed for your recipe.
