GF Fried Rice

Ok, All my measurements are approximate, because, to be honest i just throw it all in a pan and keep adding the ingredients until it tastes just right.

DF/ GF

Ingredients:

2 (or more) cups cold pre-cooked rice (a couple of days old is a bonus)

Peanut Oil

Sesame Oil

Tamari

Garlic

Ginger

1-2 Egg

Onion

Bacon/Ham (optional)

Veges (fresh carrot, peas and corn, or you can even use those freezer bags of steamed veges. they actually taste decent in fried rice)

Method:

1/ Fry Onion and Bacon ( i do so seperately) set aside 

2/ beat egg in a bowl, Heat small amount of peanut oil in frypan, add egg. DON'T scramble it. instead, swirl it around like you are making an omellete until it is cooked. Take out, roll up and then slice.

3/ensure veges are cooked - if using fresh, dice carrot and cook - i do it in microwave.

4/ Heat Peanut oil (about 2 teaspoons) and sesame oil (about 1 teaspoon) in pan (quantity of oil really depends on quantity of rice)

5/ Add Garlic (about 1 teaspoon) and Ginger (about 1/2 tspn) lightly fry for about 30 seconds.

6/ add rice. I stir it around with an egg flip so i can try to get all the rice coated. 

7/ when rice is nice and warmed up add about 1 tbspn tamari - you may want to add more or less. do it to your taste. Combine well

8/ add onion, Bacon/Ham, and veges.

9/ when all cooked up add omelette.

10/ serve with stirfry of choice (this is really nice with the evil fighting stirfry, and just about anything really)

Evil Fighting Stirfry

I adapted this recipie from one i found in Good Taste Magazine.

GF, DF

Serves 4.

Ingredients:

Cooked Rice (to serve)

Chinese Green leafy Vege (Baby Choy Sum is ideal, but you can use any. just remember they all have different flavours. Bok Choy is my go-to). - roughly chopped

1 large long red chili, thinly sliced and deseeded

2 cloves of garlic ( i prefer 4 teaspoons of the preminced stuff cos i am lazy)

1 red onion, quatered

2 teaspoons minced Ginger

500g Beef - thin slices

 Peanut Oil

1/4 cup oyster sauce

1/2 Cashews

Thai Basil (optional, if you can find it its an awesome addition)

Method:

1/heat 1 teaspoon of peanut oil in large fry pan or wok, add cashews and lightly fry until brown. set aside in heat proof bowl

2/ heat 1 teaspoon of peanut oil in same fry pan, add about 1/4 of the meat. fry till brown on both sides, and set aside in a heat proof bowl. Repeat until all meat is cooked, reserve juices with meat.

3/ heat 1 teaspoon of peanut oil (thats it, no more), and add Garlic, Chili, Onion, and Ginger. Cook for about a minute or until fragrant.

4/add Beef and cook for about a minute

5/ add cashews and Green leafy veges of your choice and cook for about a minute

6/ add oyster sauce, stir it up, and its now ready to serve on a bed of rice. 

7/ if you have Thai Basil, roughly shred it up and add it with the oyster sauce

*** If you are gf like me, you may get sick of rice though its a brill go to for stirfries. I like to add things to the rice like GF stock, Garlic salt, shallots, chilli etc for extra taste, or even make up a GF fried Rice.

*** for a non GF option, subsititute the rice for egg noodles, cook to packet instructions and add with the Green Leafy Veges. This recipe did not work with rice noodles.

***Vegetarian option - try a firm tofu.

Power Omelette

No photo, I wanted to see how it tasted first, but as it is nummy i will have to make it again. This recipe is DF, and GF

Ingredients:

Olive oil

2 shallot pieces

1 small red chilli

Handful of mushrooms ( i used baby swiss browns)

1/2 cup of baby spinach

2-3 eggs

coriander

Garlic Salt

Chili Flakes

Oyster Sauce (GF)

Method:

1/ slice mushies and shallots

2/thinly slice and de-seed chili

3/ Heat a teaspoon of olive oil in fry pan and throw in mushies, shallots and chili. fry until just cooked.

4/ put a tablespoon of oyster sauce in a heat proof bowl, add in Mushroom mixture. mix and set aside

5/ heat about 2 teaspoons (enough to lightly cover fry pan) in same fry pan.

6/ Beat eggs - add in some garlic salt, chili flakes and coriander to taste.

7/ pour into Fry pan, ensuring egg covers bottom. swirl it around a little and set heat to low-med so it doesnt burn.

8/ when top is mostly cooked, spread mushroom mix on top. you may wish to add more oyster sauce ( i do, about another tablespoon)

9/ tear up baby spinach and add over top of omellete, fold omelette over and turn off heat.

10/ put on plate and enjoy with a nice steaming cup of green tea

* to meat this up add some ham or prawns

* omit mushrooms and add capsicum or vege of your choice

* for a fluffier omellete, add a tablespoon of milk to two eggs - this does stop if being Dairy Free however :)

sticky chicken drumsticks with mango salad,

Recipe for drumsticks originally comes from Super Food Ideas, January 2007.

Sticky Orange Drumsticks

Ingredients:

2/3 cup orange marmalade (I like Rose's Blood Orange. its GF and yummeh)

2 teaspoons Dijon Mustard ( I use Maille, its GF)

1/4 cup GF chicken stock (to be sure, make your own. its simple)

1 crushed garlic clove (or 1 tspn minced garlic from jar)

8 chicken drumsticks.

olive oil spray

side of choice ( I made mango salad. recipe to follow)

Method:

1/ place marmalade, mustard, stock and garlic in a bowl and stir with fork to combine.

2/ pour into a large marinating dish, and then add chicken in a layer. Turn to coat. cover and refrigerate for 4 hours or overnight. turn once (or twice....)

3/ Preheat oven to 220 ( i use 240 with gas). Line a large baking tray with baking paper. Spray a wire rack with oil and place over the baking paper.

4/ place drumsticks on the rack. If you use a marmalade with lots of zesty bits, i like to try to pick some out with a spoon and stick a bit between the skin and the chicken. it just infuses the chicken a little more and makes it extra yummeh!

5/Roast, brushing ocasionally with marinade for 25-30 mins (i usually put them in for 45), or until juices run clear.

6/ serve with side

nb. you can use any jam that goes with mustard for this recipe for different flavours

     I also like to use chicken thighs on the bone with this recipe, but kids tend to prefer the drumsticks cos they can pick the bone up and chew around the bone!

Mango Salad

Ingredients:

Cos Lettuce

1 Mango

1 capsicum

1/2 Lime

1 tbspn GF Fat free Mayonaisse.

Method:

1/ wash lettuce leaves, tear and throw into bowl

2/ add Mayo and juice of half lime.

3/ cube Mango and throw into bowl

4/ deseed and chop capsicum, toss into bowl

5/ Toss salad well so that mayo and lime juice cover the salad, and serve.

  - note this one got burnt cos silly brother decided to rock up just as bell rang, thus distracting me...
sorry i suck at photographing food. I assure you its yummy!

Yummy Gluten Free Pizza

Please Forgive no photo, I will add one shortly. the thing with Pizza is you can do anything, but here is my fave recipie. I have modified it from a pizza i once had in Queenstown at Winniebagos.

Ingredients:

Gluten Free Pizza Base ( I use Freedom wraps)

Pesto ( I use copperpot spinach dip. i think its copperpot, its GF anyway. i always check the lid to be sure, as it says so. you could also use basil, rocket or any of your choosing!)

Roast Pumpkin Pieces

Parmesan cheese

Baby Spinach

Pine nuts

Olive oil

Optional - roast chicken, pancetta. ensure they are GF.

Method:

1/ Preheat Oven to 180 or 200

2/ Cut pumpkin into small thin pieces, about 2 cm by 1 cm and roast for about 10 mins, or until cooked (dont overcook)

3/heat 1 tspn olive oil (or less) in small fry pan and lightly cook the pine nuts, tossing so they dont burn

3/ Put base on a tray. (depending on tray, you may need to line it)

4/ Spread pesto over base.

5/ Sprinkle small amount of  Parmesan over base

6/ Lightly tear baby spinach and place over base; then pumpkin, meat, and pinenuts (if you dont want the meat, then leave off). Remember not to overload the base. GF bases are thin, and less is more.

7/ Sprinkle a little more parmesan on top, then put in the oven for 10=20 mins, depending on your ovens cooking time (i use 20 as mine is a slow oven)

8/ Remove, slice and eat!

nb. For a dairy free option, omit the cheese, and check the ingredients. You can also use feta and kalamata olives on this pizza in place of the parmesan.

Scrumptious Strawberry Cupcakes

This recipe has been modified from The Australian Womens Weekly Cupcakes, Cheesecakes, and Cookies book and originally used 1 cup dried mixed berries. You can change it back to Gluten. I have used GF flours by Ogran, which i find the best. Also, check all the other ingredients before purchasing to make sure they are definately GF. This recipe has been tried out on my Gluten loving brother (this is really really good!) and Daughter (mmmm, i love the icing mummy, its the best!)GF=Gluten Free

Ingredients
125g Butter, softened (to soften quickly, chop into thin slices, and leave in bowl while preparing)
1/2 teaspoon Vanilla Extract
2/3 cup (150g) Caster Sugar
2 eggs
1 cup chopped strawberries (tip: put on a paper towel to draw out some moisture)
1/2 cup (70g) Slivered Almonds
2/3 cup (100g) GF Plain Flour
1/3 cup (50g) GF self-raising flour
1/4 cup (60ml) milk (i use Skim...you know, cause it matters)
Cream Cheese Frosting
30g Butter, softened
80g Cream cheese, softened (i used Light)
1 1/2 cups(240g) icing sugar

Method
1/ Preheat Oven to 170/150 fanforced (i used 190 in Gas). Line Muffin Tins with paper cases
2/ beat butter, extract, sugar and eggs in a small  bowl until light and fluffy.
3/ fold in fruit and nuts, then add flours (recipe calls for sifting...I dont like to sift GF flour, so I fold to really aerate the mixture) and milk. Really make sure its well mixed. be careful...almonds look like blobs of unmixed flour.
5/divide mixture among cakes (recipe says to smooth surface, but to it I say pffft)
6/ Bake Large muffins (texas sized) for about 45 mins, and Standards at about 35 mins.
 - now, i left mine in for 40 mins, then turned gas off and kept them in the oven to help dry out the fruit a little they turned out so amazingly light and fluffy I swear my crazy method has merit.
7/Turn cakes onto wire rack to cool.....when cool, make yummy frosting, be sure to taste test,  and spread on cakes, leaving some to dip strawberries in as a treat.

Cream Cheese Frosting
Beat Butter and Cheese in small bowl with electric mixer until light and fluffy: gradually beat in sifted (pffft) icing sugar.

Tip - ensure you taste the Batter. just do it. its sooooo worth it.

My Famous Guacamole

Not sure how "famous"  it is, but many of you seem to love it, so here is my recipe!. feel free to make your own adjustments.
nb. in photos I have used Cherry Tomatos, as thats what i had in the fridge.

(to make bigger quantities, j ust double, triple, etc)

Ingredients
1 Hass Avocado,  Ripe
1-2 cloves of garlic -finely chopped (or 1-2 teaspoons - depends on ava size and your taste)
Sea Salt
Ground Pepper
Lemon (1/2)
Lime (1/2)
Tomato (1 small)

Method....
scoop avo out into bowl (reserve seed)
Add Garlic, 20 twists of pepper and 5-10 twists of salt (yes, that specific)
Mash the daylights out of it with a fork
Squeeze in Lemon and Lime to taste.....mix well
Chop tomato into small bits and pieces
Mix into Guac...put seed in to stop it going Brown (if it lasts that long)
Serve with nachos, crackers, corn chips etc!
(if you are brave, add some chili, or some red onion....YUM!)
(photos not wholly appetising...sorry, but how do you make Guac look Nummy?)