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FareShare Gazette Recipes -- January 2001 - G's

 

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FareShare Gazette Recipes. 

Recipes Included On This Page

Gluten-Free Baking Powder
Gluten-Free Bread
Gluten-Free Pastry
Grilled Asparagus Salad
Grilled Potatoes and Onions
Grilled Swordfish with Avocado Hollandaise

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                      * Exported from MasterCook *
                        Gluten-Free Baking Powder
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  cream of tartar
     1/2           cup  cornstarch
     1/4           cup  baking soda
In a small processor or sifter, blend or sift together cream of tartar, 
cornstarch and baking soda until well blended.
Transfer to container with tight-fitting lid; label. Store at room 
temperature.
Makes 1 1/4 cup.
Source :   "Full of Beans, 1993, p. 211"
S(MC formatting by):  "bobbi744@acd.net"
Yield :  "1 1/4 cups"
NOTES : All gluten-free baked goods - pancakes, biscuits, muffins, quick 
breads, cookies, cakes - are made using gluten-free baking powder. It is 
smart to make up a supply of it to keep on hand. Keep handy in the 
cupboard and use within three months.
Contributed to the FareShare Gazette by Bobbie; 
30 January, 2001. <http://www.fareshare.net>
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 430 Calories (kcal); trace Total Fat; (0% calories from fat); 
trace Protein; 103g Carbohydrate; 0mg Cholesterol; 15146mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 
0 Other Carbohydrates
 
                      * Exported from MasterCook *
                            Gluten-Free Bread
Recipe By     :Violet Currie and Kay Spicer
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  granulated sugar
     1/2           cup  warm water
  1           envelope  active dry yeast
  1                cup  water
  2        tablespoons  minute tapioca
  2               cups  whole bean flour
     1/4           cup  cornmeal
  2        tablespoons  cornstarch
  2          teaspoons  gluten-free baking powder
  1           teaspoon  salt
  2                     egg whites
     1/2           cup  skim milk
  1           teaspoon  poppy seeds
Spray 8-4 inch loaf pan with non-stick cooking spray. Coat inside with 
cornmeal. Set aside.
In small bowl, dissolve sugar in warm water. Sprinkle yeast over top; set 
aside for 10 minutes or until frothy. Stir well.
In saucepan, combine water and minute tapioca; bring to boil. Cook for 1-2 
minutes or until thickened and clear.
In mixing bowl, stir together bean flour, cornmeal, cornstarch, baking 
powder and salt.
In separate bowl, whisk together egg white and milk; whisk in yeast and 
tapioca mixture. Stir into dry ingredients until smooth. Set aside for 10 
minutes.
Turn out onto surface generously dusted with cornstarch. Dust hands with 
cornstarch and sprinkle a little over dough. Knead 4-5 times; form into 
oblong. Fit into prepared pan. Brush top with milk; sprinkle with poppy 
seeds.
Bake in 400 F. oven for 45 minutes or until browned and loaf sounds hollow 
when tapped.
Makes 1 loaf of 16 slices
Variation :
1. Seed Bread: Add 1 tablespoon each sesame seeds, poppy seeds and millet 
to dry ingredients.
2. Herb Bread: Add 1 teaspoon dried basil and 1/2 teaspoon each dried 
rosemary, thyme and dillweed to dry ingredients.  (For a more fragrant 
fresher herb taste use finely chopped fresh herbs when you can. Increase 
the amount to three times the amount of dried herb called for in the 
recipe.)
3. Focaccia: On non-stick baking sheet, pat dough into a round or square 
about 1 1/2 inches thick. Sprinkle with dried or fresh rosemary, pressing 
it lightly to adhere o crust. Let stand for 10 minutes. Bake in 400 F. 
oven for 35 minutes or until crust is golden brown.
Gluten-Free Pizza Crust: Spray two pizza pans with non stick coating. Set 
aside. Divide dough in half. With hands dusted with cornstarch, flatten 
each half into disc; place one in center of each pizza pan. With 
cornstarch-dusted hands, press out to edges of pan. (Crust can be wrapped 
and frozen for up to 4 weeks; thaw for 15 minutes before proceeding.) 
Spread, as desired, with tomato paste and toppings. 
Bake in 400 F. oven for 25 minutes or until crust is golden and topping 
cooked. Makes 2 pizza crusts, 8 servings.
Source :   "Full of Beans, 1993, p. 154-155"
S(MC formatting by):   "bobbi744@acd.net"
Yield :   "1 loaf"
NOTES : Dense and delicious, that is a fair description for this bread. 
Because there is no gluten in whole bean flour, the dough made from it is 
not as strong and elastic as dough made from wheat flour. However, in this 
bread the tapioca and egg white join forces to help hold the cell 
structure of the air bubbles created by the action of yeast and gluten-
free baking powder. The bread is lightest when both leavening agents are 
used.
Contributed to the FareShare Gazette by Bobbie; 
31 January, 2001. <http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 20 Calories (kcal); trace Total Fat; (6% calories from fat); 
1g Protein; 3g Carbohydrate; trace Cholesterol; 145mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
 
                      * Exported from MasterCook *
                            Gluten-Free Pastry
Recipe By     :Violet Currie and Kay Spicer
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  whole bean flour
  1 1/4           cups  cornstarch
  1         tablespoon  cornmeal
  1           teaspoon  gluten-free baking powder
                        [recipe in cookbook and
                        FareShare Gazette Y4 v01 n30]
     1/2      teaspoon  salt
  6        tablespoons  vegetable shortening
  1                     egg white
     3/4           cup  cold water
In mixing bowl, stir together bean flour, cornstarch, cornmeal, baking 
powder and salt. With pastry blender or two knives, cut in shortening 
until mixture is crumbly.
Whisk together egg white and water. Stir into dry ingredients to make a 
soft dough. Press into ball. Divide in half; flatten each half into a 
patty.
On cornstarch dusted surface with stockinette-covered rolling pin (or 
between two sheets of waxed paper or plastic wrap) roll out dough to 1/8 
inch thick circle shape.
Carefully roll up onto rolling pin; unroll over pie plate. (Or remove 
plastic wrap from top of pastry; using remaining bottom sheet for support, 
carefully place pastry, plastic wrap up into pie plate.) Press smoothly 
into pan. (If pieces break away, press them back in place.)
For pie shell or single-crust pie:
Trim edge leaving 1/2 inch overhang. Tuck under to make double layer of 
pastry around rim; flute edge. (For straight-sided flan pan, fold the 
overhang to the inside.) Line inside of pastry shell with a pieces of 
foil. Bake in 400 F oven for 15-18 minutes or until edges are golden 
brown. Remove foil.
For double-crust pie:
Trim edge of pastry evenly. Fill as recipe directs. Roll out remaining 
pastry for top crust. Fit over filling; trim, leaving 1/2 inch overhang. 
Tuck overhang under edge of bottom crust; press firmly together. Flute 
edges to seal tightly. Cut steam vents in top crust. Bake as recipe 
directs.
Makes pastry for 1 double crust 9 inch pie or two 9 inch pie shells or 24 
medium tart shells.
Source :   "Full of Beans, 1993, p. 177"
S(MC formatting by):   "bobbi744@acd.net"
Yield :   "1 double-crust 9" pie shell"
NOTES : Since whole bean flour makes a more tender pastry than wheat flour 
not as much fat is required as is needed for pastry using whole wheat 
flour.
Contributed to the FareShare Gazette by Bobbie; 
31 January, 2001. <http://www.fareshare.net>
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 1350 Calories (kcal); 77g Total Fat; (52% calories from fat); 
5g Protein; 153g Carbohydrate; 0mg Cholesterol; 1141mg Sodium
Food Exchanges: 10 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 
1/2 Fat; 0 Other Carbohydrates

 

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                      * Exported from MasterCook *
                         Grilled Asparagus Salad
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        This delicious asparagus salad from Geoff
                        Jansz has a nut-tomato
                        and herb dressing, and is served with
                        toasted Italian bread. Bellissima!
  1              bunch  fresh asparagus
     1/2                roma (egg) tomato, flesh chopped
     1/2            tb  chives, chopped
  2                tbs  hazelnuts, split
                        Italian bread (ciabatta, a flat
                        Italian-style loaf, is best)
                        olive oil
                        nut oil (walnut or hazelnut)
                        sherry vinegar
                        parmesan cheese, shaved
                        sea salt and black pepper to taste
1. Wash the asparagus spears well. Remove the tail ends with a potato 
peeler, as they can be a bit woody. Prepare the tomato, chives and 
hazelnuts. Put a saucepan of water on the stove to boil
2. Slice the Italian ciabatta bread and brush each side with olive oil. 
Grill the slices on each side.
3. Pop the asparagus into a saucepan of boiling water for 30 seconds to 
intensify the green colour.
4. Remove asparagus to a hot grill. Splash with olive oil and grill for 
just a minute or so.
5. Place asparagus on a plate. White plates make the food look great. Top 
with the chopped tomato, chives, hazelnuts, a drizzle of walnut or 
hazelnut oil and a splash of sherry vinegar. Shave fresh parmesan cheese 
over and season with sea salt and pepper to taste. Serve with grilled 
Italian bread.
Further information:
Geoff's asparagus salad is perfect with Elise Pascoe's Seafood Feast for 
Christmas. You'll find all the recipes in the December edition of the 
Burke's Backyard Magazine, at newsagents now for $4.20.
(c) Burke's Backyard 42/1999
Burke's Backyard, PO Box 929 Willoughby, NSW 2068
Contributed to the FareShare Gazette by Sundarah; 3 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 15 Calories (kcal); trace Total Fat; (6% calories from fat); 
2g Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
                       Grilled Potatoes and Onions
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              small  potatoes
  2              small  onions, sliced
                        melted butter/margarine
                        paprika
                        salt
                        grated parmesan cheese
Cut potatoes crosswise into 4 pieces. Reassemble, placing onion slices 
between potato pieces; skewer to hold together. Drizzle potatoes with 
butter; sprinkle with  remaining ingredients. Wrap potatoes in foil. Cook 
on grill until tender, about 1 hour; turn every 10 minutes.
(Note: potatoes can be assembled at home and carried to campsite.)
Contributed to the FareShare Gazette by Sundarah; 3 January, 2001.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 96 Calories (kcal); trace Total Fat; (1% calories from fat); 
3g Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
                Grilled Swordfish with Avocado Hollandaise
Recipe By     :
Serving Size  : 6     Preparation Time :0:15
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     swordfish steaks -- 8 oz each
     1/2           cup  olive oil
     1/4           cup  Gold tequila
     1/4           cup  fresh lime juice
  1           teaspoon  minced garlic
  1                     jalapeno chile pepper
  2        tablespoons  cilantro -- minced
  1             Sliver  red pepper and cilantro
                        Avocado Hollandaise Sauce
  3                     egg yolks
  1                     lime -- squeezed
  1               dash  Tabasco sauce
  2        tablespoons  cilantro -- chopped
     1/2         pound  butter -- melted
     1/2                avocado -- cubed
                        salt and pepper
Combine all marinade ingredients and pour over swordfish. Marinate for 15 
minutes, turning once.
For best flavor, prepare grill with mesquite chips. Grill fish about 5 
minutes on each side, basting frequently.
Top with avocado mayonnaise.
Avocado Mayonnaise:  Bend egg yolks, lime juice, Tabasco and cilantro in 
blender. Slowly add hot melted butter. When thickened add avocado, salt 
and pepper, blend 30 seconds.
Contributed to the FareShare Gazette by Jennie; 
30 January, 2001.  <http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 704 Calories (kcal); 61g Total Fat; (77% calories from fat); 
36g Protein; 4g Carbohydrate; 256mg Cholesterol; 474mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 
Fat; 0 Other Carbohydrates

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