Gluten Free

Gluten Free Crab Cakes Recipe

I LOVE Crab. I could eat crab any way it comes. I usually buy snow crab legs when I go to the grocery store to eat as a treat for myself. When we worked in Virginia, I had a crab trap that I kept in the water all the time. Every day after work I went down to the river and emptied my trap, and cooked up a steamed crab or two. I was in heaven, because I could get crabs for free like that!

Yesterday we had to go to town. While we were there, there was a guy selling seafood out of the back of his pick-up truck. I bought some shrimp and some lump crab meat. I knew I would make some crab cakes with the crab meat, even though I have never made any before. I searched around on the internet and looked at several recipes, then came up with my own:

Gluten Free Crab Cakes

1/2 yellow onion, chopped fine

2 celery stalks, chopped fine

3 garlic cloves, chopped fine

2 tablespoons butter

1 egg

1 tablespoon mayonaise

1 tablespoon gluten free Worchestershire sauce

1 teaspoon dry mustard

1/2 teaspoon cayene pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup gluten free bread crumbs (I used Hol-Grain Brown Rice Bread Crumbs)

16 oz lump crab meat

1/4 cup olive oil

Melt the butter in a large skillet. When it is hot, add the chopped celery, onion, and garlic and sautee until the onions are clear. Put the sauteed vegetables in a mixing bowl. Add all the rest of the ingredients, and mix well. Put the olive oil in the skillet. While the olive oil is heating, pat a handful of the crab mixture into a pattie, but don’t mash it to hard together. Place in hot oil. Fry until browned on one side, then turn over and brown the other side.

I served mine with steamed brussels sprouts and potato cakes. And they are delicious!

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10 For 10 Auction: Lot of 3 Gluten Free Cookbooks

Karen · 1 Comment

UPDATE: This auction item has closed with a bid of $20! thanks Ali!

The auction for this item ended on December 26 with no bids. I am leaving it open until the first bid of $5.00 is received. All proceeds of this auction are to benefit The Oral Cancer Foundation.

07 gluten free 01 — Gluten Free Cookbooks

While FabGrandpa does not have a gluten intolerance or celiac, he does eat mostly gluten free because I do, and I am the cook. He has been so supportive of my efforts, even when I was first learning how to cook with different grains. He will be the first to tell you that there is not much he will not eat, but there have been days when he has said, “Once is enough”.

These three books were among the first ones I bought, and were all very helpful to me in the learning process of re-learning how to cook. The first one is The No-Gluten Diet by Kimberly A. Tessmer, R.D., L.D. It retailed for $12.95

Next is The Gluten Free Gourmet Cooks Fast & Healthy by Bette Hagman, retail $18.00

07 gluten free 03 — The Gluten Free Gourmet Cooks Fast & Healthy

And last is The Gluten Free Diet by Shelley Case, retail $23.20

07 gluten free 04 — Gluten Free Diet by Shelley Case

These three books are all in great condition, and have very good information on the gluten free diet, and plenty of delicious recipes. To bid on this item, leave a comment with a dollar amount indication the amount you want to bid. Comments without dollar amounts are not considered to be bids. The opening bid for this lot of books is $5.00. You can bid in 1 cent increments. Thank you for taking a look! The proceeds from this auction will be donated to The Oral Cancer Foundation in January, in celebration of my husband, Jim Eidson’s 10 years of survival of oral cancer, and in honor of Michael H. Yeaw, who lost his battle. Read more about The Oral Cancer Foundation here.

This auction will close on Saturday, December 26, 2010 at 11:59 p.m. Central Standard Time. The highest bidder will win. The winner will be responsible for paying postage to ship the item. If you have any questions about this item, email me at fabgrandma @ gmail.com

If you’d like to spread the word about this auction to benefit The Oral Cancer Foundation, and to help educate people about oral cancer, please tweet about it, post about it on Facebook, or write about it on your blog. I’d really appreciate it! and you could be saving someone’s life!

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More Stuff Out Of The Pantry: Meatless Gluten Free Lasagna Recipe

Karen · 12 Comments

Yesterday, I decided to make the Gluten Free Spinach Lasagna that my friend and co-worker, Nancy, gave me the recipe for a couple of months ago. This version of lasagna is so easy to make, and has a twist–a dash of cinnamon! The cinnamon makes all the difference in the world. And even though I made it with gluten free noodles, FabGrandpa kept saying, “Boy, this stuff is delicious, honey!”

Here is Nancy’s recipe:

Gluten Free Spinach Lasagna

In a large bowl, combine:

1 10 oz box thawed chopped spinach

1 lb cottage cheese

2 eggs

2 tablespoons chopped parsley

1 tsp minced garlic

3/4 tsp oregano

1/4 tsp cinnamon

1/4 tsp black pepper

salt to taste

The rest of the ingredients:

1 lb grated mozzarella cheese

2 large cans tomato sauce

1/2 cup parmesan cheese

1 box gluten free lasagna noodles

Bring a large pot of water to boiling, and add 3 or 4 of the lasagna noodles. Cook for 5 minutes, then turn off the heat.

In a lasagna pan or large casserole dish, layer 1/3 of the tomato sauce, 3 or 4 of the uncooked lasagna noodles, 1/2 of the spinach mixture, 1/3 of the mozzarella cheese. Sprinkle with 1/2 of the parmesan cheese. Repeat with another layer of tomato sauce, uncooked noodles, the rest of the spinach mixture, and 1/3 of the cheeses. Place the cooked noodles on top, then layer with the rest of the tomato sauce and cheeses.

Cover with foil, and cook in a 375 degree oven for 45 minutes. Remove the foil, and continue cooking for another 20-30 minutes.

The lasagna used up a box of noodles, and two cans of tomato sauce that have been hiding in the pantry, plus a package of frozen spinach and a bag of cheese from the freezer. Today for dinner, I made some salmon patties, english peas, and mashed potatoes, using up another two cans of stuff. I think I am on my way!

How are you doing on your own Personal Pantry Challenge?

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In The Mail:

Karen · 2 Comments

I knew this was coming, and I was so hoping it would get here before we left town. For a review, go here!

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Pumpkin Pie, Gluten Free

Karen · 4 Comments

So, today, I used my sugar pumpkin to make a gluten free pie. Making a pumpkin pie from scratch is a lot easier than you would think. And, you get to decide what ingredients to use in it. Start with one of those little “sugar” pumpkins available in grocery stores this time of year.

To get a pumpkin ready for using in recipes, cut it in about 8 pieces, scrape out the seeds and goo inside. Spray the pieces with olive oil and place them on a baking sheet that has been covered with aluminum foil. Place another piece of aluminum foil over the top. Bake at 400 degrees for about an hour. Remove from oven and let cool.

When the pumpkin pieces are cooled, peel off the rind. At this point, you can freeze the pieces. I put about half of my pumpkin in the freezer in zip lock bags for another day. Out of the other half, I made a pie and a savory vegetable dish. For this post, I am talking about the pie.

Measure out about 2 1/4 cups of the cooked pumpkin. Put it in a large bowl and mash with a potato masher. Add 3 eggs, 1/2 cup of milk, 1/2 cup sugar, 1 tsp. cinnamon, 1 tsp pumpkin pie spice, and 1/3 cup melted butter. Mix well with an electric mixer or a whisk. Pour into an uncooked pie crust.

P9020012 — Mixes From The Heartland Pie Crust Mix

For my pie, I used Mixes From The Heartland Pie Crust Mix, but you can use any gluten free pie crust mix. I used 1 cup of the mix, 1/4 cup of butter,1 egg, and 1 tsp of vinegar. Mix well, and form the dough into a ball. Place on a piece of plastic wrap, put another piece of plastic wrap on top, and roll out very thin. Place the pie crust in a pie dish, trim the edges, and then press with a fork to form a decorative edge. Pour in your pie filling, and bake for about 1 hour in a 400 degree oven. Serve plain or with whipped cream or vanilla ice cream. MMMMMMMMMM…………..

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The Haul From Flagstaff

Karen · 6 Comments

I found a lot of gluten free goodness in Flagstaff today:

From New Frontiers Grocery Store:

P9010202 — Gluten Free Almond Cake and Chocolate Cupcake

P9010203 — Udi's Gluten Free Blueberry Muffins

P9010204 — The first sugar pumpkin of the season!

From Basha:

P9010205 — Roasted salted pepitas. Yummy

And from the CorK ‘n Bottle on Beaver Street, gluten free beer:

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Shrimp Stuffed Avocados

Karen · 12 Comments

Last month when we went down to Prescott for FabGrandpa’s visit to the VA, we ate at a little Mexican restaurant there. We tried their Shrimp Stuffed Avocados and boy were they ever good! I told FabGrandpa that I would try to re-create them at home.

shrimp stuffed avocado 01 — halve and peel the avocados

Here is the version I came up with, and it is pretty darn close! This recipe makes enough for 4 servings for appetizers or 2 servings for dinner.

2 ripe avocados

1 lime

1 lb uncooked shrimp

2 tablespoons butter, margarine, or olive oil

chipotle pepper

pico de gallo (store bought or make your own. I used ready made from the produce section of the grocery store)

Cut the avocados in half, remove the pit, and peel. For two dinner servings, put 2 avocado halves in each bowl. For appetizer servings, put one avocado half in each bowl. Roll the lime around on the counter to soften it up, slice off one end, and squeeze the juice over the avocado halves.

shrimp stuffed avocado 04 — Shrimp with chipotle pepper

Peel and devein the shrimp, rinse well, and drain. Melt the butter in a large skillet. Add the shrimp to the pan, and sprinkle generously with chipotle pepper. Stir and sautee the shrimp until done, about 10 minutes.

Place half of the cooked shrimp in each bowl over the avocado halves for dinner servings, or a fourth of the shrimp on each avocado half for appetizer servings. Spoon about 1/3 to 1/2 cup of pico de gallo over the shrimp. Serve with tabasco sauce if desired.

shrimp stuffed avocado 05 — Shrimp Stuffed Avocado

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Gluten Free Fried Cauliflower

Karen · 12 Comments

Many years ago, when my children were small, our best friends introduced us to a restaurant in Atlanta that was famous for their T-bone steaks. They have been in business since 1932. At the time we were going there, it was located on Lee Street, but now it is on Lake Dow Road in McDonough, Georgia. The thing I liked best about Pilgreen’s was their fried cauliflower. It was battered in a beer batter and deep fried, and served up with seafood cocktail sauce or horseradish sauce. Either one makes it sooooo gooooodddd!

fried cauliflower 01 — Break up cauliflower into florets

Yesterday, I discovered that I had all the ingredients on hand to make up some gluten free fried cauliflower here at home. And while I was making it, I was reminiscing about all the times we ate there with Bobby and Sharon Jones and their son, Johnny. Sometimes other friends would show up and it would be a wonderful time.

fried cauliflower 02 — Bob's Red Mill Biscuit and Baking Mix

To make the beer batter:

1 bottle of gluten free beer (I used a new one I found in Flagstaff called New Grist, made with sorghum and rice, and it is good!)

1 cup of Bob’s Red Mill Gluten Free Biscuit and Baking Mix

1/2 tsp salt

1 egg

Mix all ingredients well and let it sit for about half an hour before using. Cut up the cauliflower into florets. Dip each floret into the batter, and deep fry in canola or corn oil until golden brown, about 8-10 minutes on high heat. Remove from oil and let drain on paper towels.

fried cauliflower 04 — Dip the pieces in the batter

I didn’t have any kind of sauce for the batch I made, but it still tasted good. Almost like they make at Pilgreen’s. This batter would also make some yummy onion rings. I made fried eggplant too!

fried cauliflower 05 — Fry them up, then drain on paper towels.

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