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Pumpkin Custard or Pie Filling
This is an old family favorite recipe of April’s. Use as a simple custard for breakfast or dessert or pour into your favorite type of pie shell. Ingredients - 3 cups pumpkin or squash puree
- (drain off excess water if necessary as some squash are watery)
- 4 eggs
- ½ cups maple syrup
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1/4 tsp clove
- pinch of salt
Instructions Heat oven to 425º. Mix together all ingredients. Pour into oven safe baking dish. Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean.
1.4 http://www.pulseholistichealth.com/recipes/pumpkin-custard-or-pie-filling/
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The following for Gluten Free Pie Crust is again borrowed from The Gluten Free Girl and the Chef website. Ingredients - 1 1/4 cup (5 ounces) almond flour (this is not the same as almond meal)
- 2/3 cup (2 ounces) gluten-free oat flour
- 2/3 cup (2 ounces) tapioca flour
- 1½ cup (2 ounces) teff flour
- ½ cup (3 ounces) potato starch
- 1/4 cup (2 ounces) sweet rice flour
- 2 tsp xanthan gum
- 1/4 tsp guar gum
- ½ tsp kosher salt
- 5 tbsp butter, cold (or non-dairy butter sticks)
- 4 tbsp leaf lard, cold (see website for notes)
- 1 large egg
- 6 to 8 tbsp ice-cold water
Instructions Finishing the dough. Combine the egg with 3 tablespoons of the water and whisk them together.Here’s where you can go two ways. If you want to do everything by hand, then do so. Add the eggy water to the dough. Work the dough together with your hands, or a rubber spatula, or whatever feels right. When the dough feels coherent, stop.
Or, you can do what I have reluctantly realized makes gluten-free pie dough even better than making it by hand: finish it in the food processor. Move the sandy dough to the food processor and turn it on. As the dough is running around and around, drizzle in the eggy water. Stop to feel the dough. If it still feels dry and not quite there, then drizzle in a bit more water. If you go too far, and the dough begins to feel sticky or wet, sprinkle in a bit of potato starch to dry it out. Again, after you make pies for awhile, you’ll know this by feel alone.
Making the crust. Wrap the pie dough in plastic wrap (or in a bowl) and let it rest in the refrigerator for 15 minutes or so. Take it out and roll out the dough between two pieces of parchment paper. This means you won’t work any extra flour into the dough. Roll it out as thin as you can. Thinner. Thinner. Come on, you can do it — thinner still. Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate. Rearrange until it is flat.
If the dough breaks, don’t despair. Simply lift pieces of the dough off the counter and meld it with the rest of the dough. Remember, there’s no gluten, so you can’t overwork the dough. Play with it, like you’re a kid again. Place the pie dough in the pie plate and crimp.
When you have a pie dough fully built, you are ready to make pie.
Put the pie pan in the refrigerator while you preheat the oven to 325° and make the filling 1.4 http://www.pulseholistichealth.com/recipes/gluten-free-pie-crust/
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World Vegetarian Classics, Celia Brooks Brown, Published 2005 by Pavillion Books Notes: The recipe suggests boiling the beets to cook them; I prefer to roast them in the oven to bring out their full sweetness. This is easily done by scrubbing the beats and trimming the leaves and roots down to no more than an inch. Place a beet in the center of a piece of aluminum foil, pour a small amount of olive oil over the beet to keep the foil from sticking, wrap and cook in a low oven (250) for 2-3 hours or until a skewer poked into a beet meets little resistance. Allow the beets to cool and slip off the skins and trim the ends for slicing. Roasted beets can be stored in the foil in the fridge for 3 to 4 days before using. The original proportions of the recipe are to serve 4. It is possible to increase the beets and pineapple significantly without increasing the other ingredients and still have a wonderfully balanced dish. If the flavors become too sweet, increase the white wine vinegar a ½ tbsp at a time and salt to taste until flavors balance. If using raw beet (and not roasting them), bring a saucepan of water to the boil. Scrub the beets and boil until tender, about 30-40 minutes. Drain, cool and slip off the stems, roots, and skins. Ingredients - 9 oz cooked beet
- ½ large fresh pineapple (I use canned in water when fresh is not available in my area)
- 1 small onion, sliced into thin rings (purple onion works very well here)
- ½ tsp salt
- ½ tsp suga
Instructions Slice the cooked beet thinly. Cut the pineapple into 1 inch thick round slices, then cut the skin away. Cut the tender flesh away from the core and into bite sized pieces. In a (preferably) ceramic or glass bowl, combine the beets, pineapple and onion rings. Mix the vinegar, salt and sugar together, then toss through the salad. Leave to stand for 30 minutes to allow flavors to meld, stirring occasionally. 1.4 http://www.pulseholistichealth.com/recipes/beet-and-pineapple-salad/
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The following recipe for a gluten free stuffing recipe comes from a fun site, The Gluten Free Girl and the Chef. Any gluten free bread will work, though avoiding one that is heavy on seeds and whole grains is preferable.
http://glutenfreegirl.com/this-is-the-gluten-free-stuffing-we-will-be-eating/ Ingredients  - 2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
- 2 large ribs celery, medium diced
- 1 large yellow onion, medium diced
- 2 tbsp good olive oil
- 2 tbsp garlic, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 cup chicken stock
- 1 egg yolk
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That’s a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.
Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
Serves six to eight people, depending on their appetite for stuffing. 1.4 http://www.pulseholistichealth.com/recipes/gluten-free-stuffing/
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This is a protein packed summer salad: Enjoy!!
Anne Woodhouse Ingredients  - 1 ½ cup lentils, preferably organic French green lentils
- ½ large onion diced
- 2 carrots, diagonally sliced
- ½ red pepper, finely diced
- ½ to 1 cucumber finely diced
- ¼ cup finely chopped parsley
- 2 Tbs. Hijiki
- Toasted sesame oil
- Seasoned rice vinegar
- Rice vinegar
- Grated ginger
- Salt and Pepper sauce to taste
Instructions Rinse lentils, place in a heavy sauce pan and add water to cover lentil by about an inch. (Add a half of a piece of Kombu if you have it.) Bring the lentil to a boil and then turn down and let them simmer. Test after about 45 min to an hour. When the lentils are nearly finished add salt to taste and let the lentils finish cooking.
Mix the hijiki with 1 Tbsp. toasted sesame oil, 1 Tbsp. seasoned rice vinegar, and 1 Tbsp. hot water and allow to soften while the lentils are cooking.
Sauté the onions until soft. Add the carrots and sauté with the onions.
Allow the lentils to cool slightly, add the sautéed onions, carrots, peppers, cucumbers, parsley, and hijiki with its dressing.
Make a little additional dressing with 1 Tbs. Toasted sesame oil, 2 Tbs. rice vinegar, ½ teas. Grated ginger….Add dressing as needed for taste. Adjust seasoning with salt and pepper sauce. 1.4 http://www.pulseholistichealth.com/recipes/sesame-lentil-salad/
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