How to Make Gluten Free Brown Gravy From Scratch

INGREDIENTS

• 4 tablespoons coconut oil or real butter
• 1/3 cup bean flour or quinoa flour
• 1 1/2 cups hot water or juice from a chicken or milk (note using milk will turn this into cream gravy).
• 2 chicken bouillon cubes (omit this if you use chicken broth.)
• 1 teaspoon onion powder
• 1 tablespoon garlic
• 1/2 cup cold water
• 1 tsp Turmeric
• 1 tablespoon thyme
• 1/2 tsp sage
• salt and pepper to taste
• 4 teaspoons nutritional yeast (optional)

PREPARATION

1. In a sauce pan heat the coconut oil or real butter until melted.
2. when it is melted add the flour then stir until combined to make a roux (about 30 seconds so we don't burn the roux). Roux is typically made from equal parts of flour and oil or butter by weight. Cook on medium heat stirring for a couple continuously until a dark roux is formed.
3. Add flour until the mixture is at the desired consistency.
4. Very gradually whisk in 1 1/2 cups water or milk so no lumps form. Mix with the roux, using a whisk or wooden spoon pressing out any lumps... Add 2 chicken bouillon cubes and bring to a simmer. Turn the heat down to low and continue stirring until gravy mixture has thickened.
5. Add black pepper and salt to taste and add the other ingredients. If gravy is too thick, you can thin it by adding either more water or milk. Carefully add it one tablespoon at a time.
6. Cool a little before serving.

Why use beans?
Bean flour allows you to incorporate a high fiber food into a normal food diet. Beans are important because they slow down the transit time of whole grains and seeds. Beans can help keep you from or stop you from, having diarrhea! Beans keep foods in the body long enough for nutrients to be utilized because they contain soluble fibers that bind with other foods. You can sneak beans into everything you cook using bean flour. You can use bean flour in most recipes that are wheat-free for those allergic to gluten.
Bean Flour
Bean flour is one great way to put your beans to use. Bean flour can be used in any recipe calling for wheat flour. Typically you can replace up to 1/4 of the total amount of wheat flour with bean flour. There are many recipes you can use bean flour without using any wheat flour. In this gravy no wheat flour is needed making it gluten-free for those allergic to gluten. Using bean flour also helps form a complete protein for those cutting out or down on meat. Using bean flour can be used without anyone knowing they're eating beans! You increase the nutrition by adding bean flour to thicken gravies and sauces. You can purchase bean flour at a health food store or make your own.
Grinding Tips
To grind beans, first sort them and check for dirty beans or rock pieces. Fill the hopper of the mill with beans and mill the beans into flour. Store the flour in a plastic zip lock bag or other food storage containers and if possible refrigerate or freeze. The bean flour can be keep for about six months at room temperature. After that time, a may develop a bitter aftertaste.

Chicken Sofrito Filling

 

This is the classic Cuban filling for a tamal. The cachucha is an aromatic, but not particularly piquant chili shaped like a miniature pattypan squash. Look for it in Hispanic markets or substitute green bell pepper.

Yield: Makes enough to fill 12 tamales

INGREDIENTS

• 12 cachucha chilies (see Notes) or ½ green bell pepper, cored, seeded, and minced
• 8 cloves garlic
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground white pepper
• 2 tablespoons olive oil
• ¼ cup minced onion
• 1 tablespoon finely chopped fresh cilantro leaves
• ½ cup peeled, seeded, and diced tomato
• 10 ounces boneless, skinless chicken breast, cut into ½-inch dice
• Salt, to taste

Directions

1. Place the chilies and garlic in a mortar and pound to a coarse paste. (You can also do this in a food processor.) Pound in the cumin and white pepper.
2. Heat the oil in a nonreactive small skillet over medium heat. Add the onion and chili mixture and cook until soft but not brown, about 2 minutes. Stir in the cilantro; tomato, chicken, and salt. Cook until the chicken is done, about 5 minutes. Correct the seasonings, adding salt and while pepper to taste.

Notes

Visit a Hispanic greengrocer, not to mention the produce section of many a Miami supermarket, and you’ll find a tiny chili pepper with a scalloped crown that looks like a pattypan squash. In Cuban Spanish it’s called cachucha. Elsewhere in the Caribbean it’s known as rocotillo pepper or aji dulce.
Whatever you call it, the cachucha chili is great news for people who like the aromatic flavor of a scotch bonnet chili but can’t take the latter’s fiery bite. For the distinctively flavored cachucha has none of the hotness associated with other Caribbean chilies. It looks hot and smells hot, but actually it’s as mild as a common bell pepper.
Cachucha chiles are usually light green in color, but occasionally you’ll find a yellow or red one mixed in. When buying cachuchas, look for fresh, springy looking chilies free of shriveling or black spots.
To ready cachuchas for cooking, remove the sterns. Many Cuban cooks tear the chilies open and remove the seeds as well. If cachucha chilies are unavailable, green bell peppers or cubanelle peppers make an acceptable substitute.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information includes 1 teaspoon of added salt.

Calories 54 kcal

Calcium 1 % daily value

Vitamin C 10 % daily value

Vitamin A 0 % daily value

Potassium 128 mg

Magnesium 9 mg

Protein 5 g

Sugar 0 g

Fiber 0 g

Total Carbohydrate 2 g

Cholesterol 15 mg

Sodium 222 mg

Saturated Fat 0 g

Fat 3 g

Iron 1 % daily value 

Blackberry Galette

INGREDIENTS

For the pastry:

• 1/3 cup all-purpose flour
• 2 tablespoons polenta or fine cornmeal
• 1 scant tablespoon sugar
• ¼ teaspoon salt
• Scant ¼ cup cold butter
• 1 tablespoon vegetable shortening
• 1-3 tablespoons ice water or enough to bind

For the filling:

• ½ pint blackberries
• Approximately 3 tablespoons sugar
• 3 heaping tablespoons crème fraîche, plus more to serve

Equipment:

• 1 baking sheet, lined with parchment or wax paper

Directions

In a food processor, pulse the dry ingredients, then add the butter and shortening diced into small pieces. Pulse briefly until it resembles coarse bread crumbs, then add enough ice water to form dough, pulsing gently to mix. Form it into a disc, wrap in plastic wrap and put in the refrigerator to rest for about 30 minutes.
Preheat the oven to 375°F. Roll the pastry out into a rough circle, transfer to the baking sheet and scatter blackberries on top, leaving a good 3-inch margin round the edge. Sprinkle with 1–2 tablespoons sugar, to taste, then dollop with crème fraîche. Sprinkle a further tablespoonful of sugar over, dampen the edges with water, then wrap them over themselves to form a knobbly, ramshackle rim and put in the oven for about 20 minutes or until the pastry is cooked through.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information does not include additional crème fraîche to serve.

Calories 178 kcal

Calcium 2 % daily value

Vitamin C 8 % daily value

Vitamin A 3 % daily value

Potassium 67 mg

Magnesium 10 mg

Protein 2 g

Sugar 10 g

Fiber 2 g

Total Carbohydrate 18 g

Cholesterol 23 mg

Sodium 104 mg

Saturated Fat 6 g

Fat 11 g

Iron 3 % daily value

Yield: Serves 6

Idiyappam(String Hoppers)

Idiyappam or string hoppers are a culinary specialty in Kerala and Some part of Tamilnadu, and Coastal areas of Karnataka (Especially in Dakshin Kannada District and Udupi District). It is also popular in certain areas of Sri Lanka. It is also called noolappam or noolputtu from the word for string, nool or noolu in the major four languages in southern Part of India, but is most commonly known as Idiyappam or string hoppers. Known as Semige in Coastal areas of Karnataka. It is made of Rice Flour or Wheat Flour, salt and Water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and Coconut Chutney. It is also served with sweetened Coconut Milk in Malabar region of Kerala. It is not usually served at lunch. Using Wheat flour in preparation gives it a brownish hue.

Method of preparation

Mix rice flour with hot water, Ghee and salt. Knead it into a smooth dough Fill an 'Idiyappam' presser/sieve with the dough and press it on to Banana leaves and steam or press it directly on to an Idly steamer, and steam for 5–10 minutes. Some people add a little grated coconut on top before steaming for better taste. It can also be made using wheat flour and without added ghee as done in Sri Lanka.

Chicken 'N Dumplings

Ingredients
1 3-pound fresh, whole chicken (organic is best)
1 Tbs. kosher salt
1/2 Tbs. fresh cracked black pepper
1 Tbs. vegetable oil
1 medium yellow onion; coarsley chopped
1 handful of baby carrots; about 11
1/2 bunch fresh thyme; stems and all
3 Tbs. Better than Bouillon Organic Chicken Base
8 cups water
2 Tbs. cornstarch
1/4 cup cold water
Prepare the following before beginning:
1) wash and pat dry the chicken and cover with the salt and pepper; don't worry if some of the seasonings fall off.
2) peel and coarsley chop the onion
3) mix the chicken base into 8 cups of hot water.
Plug in your electric pressure cooker, set the timer for 50 minutes and press start.
Add the oil. When hot, use tongs and carefully place the chicken, breast up, into the pan; cook about 4 minutes and then turn over for another 3-4 minutes before returning it to the breast-up position.
Add the broth, chopped onion, carrots and the thyme. Close the lid and the exhaust valve and let cook the 50 minutes. When the cooking time has elapsed, turn the cooker off and let the pressure release naturally for 10 minutes before releasing the remaining pressure.
Remove the chicken to a cutting board to cool and remove the meat from the bones. Pull the meat into large pieces as it will naturally shed further during the final cooking stages; discard bones, skin and any cartilage.
Remove the carrots from the broth and set aside. Pour the broth first through a colander to catch the thyme stems, onions and any remaining bones before pouring through a mesh strainer to remove the majority of thyme leaves and some of the fat.
If your family likes carrots, coarsely chop and return to broth as is. But if your family is like mine...use an immersion blender to incorporate them into the broth! Return the chicken meat to the pot and turn the cooker to keep warm while you make the dumplings.
Dumplings
3 cups flour
1 tsp. salt
1 1/2 Tbs. baking powder
1/4 tsp. onion powder
1 1/2 cups plus 2 Tbs. half n half
Place all dry ingredients into a large bowl and mix to combine. Add the half n half and stir well. Use a heaping Tablespoon of the dough to form an oblong-shaped dumpling; repeat until all of the dough has been used.
Press cancel on the pressure cooker and set the cook time for 8 minutes; press start. When the mixture boils, drop the dumplings, one at a time, into the pot; stir gently. Close the lid and close the exhaust valve. Let cook unil the timer sounds and turn the cooker off. Let sit for 10 minutes before releasing pressure. Open lid and stir.
Set the cook time for 2 minutes and press start. Make a slurry of 2 Tbs. cornstarch and 1/4 cup cold water. Stir the slurry into the boiling mixture and cook 1 minute. Turn the cooker off and let rest 5 minutes before stirring and serving with cracked black pepper.

Italian Tuna Salad with Avocado and Mozzarella

Yield: Makes 2 sandwiches

INGREDIENTS

• 2 Ciabatta or store-bought Italian rolls
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• ½ small garlic clove, put through a garlic press
• ¼ teaspoon salt
• Freshly ground black pepper

• One 6-ounce can imported olive oil-packed Italian tuna, drained well
• 1 tablespoon capers, drained and rinsed
• ½ small ripe avocado, peeled, pitted, and cut into ½-inch-thick slices
• 3 ounces fresh mozzarella, sliced into ¼-inch-thick piece

Directions

Heat a panini or sandwich press according to the manufacturer’s instructions.
Split each roll in half. Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper to taste in a small bowl.
Combine the tuna and capers in a medium bowl. Drizzle the dressing over the tuna. Mix well to combine.
Arrange the avocado slices on the bottom half of each roll. Arrange the tuna on top of the avocado. Lay the mozzarella slices on top of the avocado. Top the sandwiches with the top halves of the rolls.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.

Nutritional information does not include Ciabatta Rolls. For nutritional information on Ciabatta Rolls, please follow the link above.

NUTRITIONAL INFORMATION

Nutrients per serving

Calories 557 kcal

Calcium 23 % daily value

Vitamin C 9 % daily value

Vitamin A 3 % daily value

Potassium 583 mg

Magnesium 56 mg

Protein 34 g

Sugar 1 g

Cholesterol 61 mg

Saturated Fat 11 g

Fat 44 g

Fiber 4 g

Total Carbohydrate 6 g

Sodium 1070 mg

Iron 7 % daily value 

Seafood..Croissant......

It is My Own Creation.....

Spicy Shrimp

Serve these shrimp as a first course or on the ends of long bamboo skewers as an appetizer.

Yield: 10 portions as an hors d’oeuvre; 4 to 6 as an appetizer

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon finely minced garlic
• 2 tablespoons finely minced shallots
• 1¾ pounds large raw shrimp, peeled and deveined
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh lemon juice, or more to taste
• 2 tablespoons finely chopped fresh dill

Directions

1. In a large skillet over low heat, heat the butter and olive oil. Add the garlic and shallots and sauté for 2 minutes without browning.
2. Add the shrimp, increase the heat slightly, and cook until the shrimp are just done, about 4 minutes. Add salt and pepper and toss well. Transfer to a bowl, scraping in all the sauce.
3. Add the lemon juice and dill; toss together well. Cover and refrigerate 3 to 4 hours before serving. Adjust the seasonings and serve.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information is based on 10 servings and 1/8 teaspoon of added salt per serving.

Calories 120 kcal

Calcium 4 % daily value

Vitamin C 6 % daily value

Vitamin A 2 % daily value

Potassium 162 mg

Magnesium 30 mg

Protein 16 g

Sugar 0 g

Fiber 0 g

Total Carbohydrate 2 g

Cholesterol 127 mg

Sodium 409 mg

Saturated Fat 2 g

Fat 5 g

Iron 11 % daily value 

Homemade Teriyaki Sauce

Yield: About 3 cups

INGREDIENTS

• 3 tablespoons cold-pressed peanut oil
• 1 cup minced scallions (white and 1½ inches of the green)
• ¼ cup minced fresh ginger
• 1 large shallot, minced
• 4 garlic cloves, minced
• ¼ cup minced dehydrated onions
• 1½ cups soy sauce, preferably tamari
• 1 cup water
• ¼ cup mirin (Japanese sweet wine)
• ¼ cup medium-dry sherry
• 2 generous tablespoons honey
• 1 tablespoon cornstarch
• 2 tablespoons unseasoned rice wine vinegar
• 2 tablespoons toasted sesame oil
• Up to 1 tablespoon wasabi paste (optional)

Directions

Heat a 2½-quart nonreactive heavy-bottomed saucepan over medium heat, and when hot, add the peanut oil. When the oil is hot, stir in the scallions, ginger, shallot, garlic, and dehydrated onions. Cook the vegetables, stirring occasionally, until softened and very fragrant, about 3 minutes. Stir in the soy sauce, water, mirin, sherry, and honey and bring the liquid to a brisk bubble through the center. Turn the heat down to low and simmer the sauce for 10 minutes with the cover ajar.
Meanwhile, mix the cornstarch and vinegar in a small bowl. After the sauce has simmered for 10 minutes, stir in the dissolved cornstarch. Bring it back to a bubble, then let it simmer, uncovered, for 5 minutes. Stir in the toasted sesame oil and the wasabi paste, if using. Remove from the heat and let the flavors meld until completely cool. Strain the cooled sauce through a fine-mesh sieve that’s positioned over another bowl, pressing hard on the solids. Store in the refrigerator in a clean, securely sealed jar.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information is based on 24 servings.

Calories 55 kcal

Calcium 1 % daily value

Vitamin C 2 % daily value

Vitamin A 0 % daily value

Potassium 72 mg

Magnesium 10 mg

Protein 2 g

Sugar 2 g

Fiber 0 g

Total Carbohydrate 4 g

Cholesterol 0 mg

Sodium 1007 mg

Saturated Fat 0 g

Fat 3 g

Iron 3 % daily value 

Apple and Pear Chutney

Yield: 5 Quarts (5 Liters)

INGREDIENTS

• 2¼ lb (1kg) Granny Smith or other tart apples, peeled, quartered, and cored
• 1lb (450g) Bosc or other firm pears, peeled, quartered, and cored
• 3 cups golden raisins
• 1½ cups raisins
• 1 onion, quartered
• 1 lemon, quartered and seeded
• One 2 in (5cm) piece fresh ginger, peeled and chopped
• 4 garlic cloves, chopped
• 1 hot fresh chile, seeded and minced
• 2½ cups malt vinegar
• 2¼ cups packed light brown sugar
• 1 tbsp yellow mustard seeds
• 2 tsp salt

Special equipment:

• Large non-aluminum saucepan
• Five 1 qt (1 liter) glass canning jars with lids
• Canning funnel

Directions

1. In batches, pulse the apples, pears, golden raisins, raisins, onion, lemon, ginger, garlic, and chile in a food processor until coarsely chopped. Transfer to a large saucepan and add the vinegar, brown sugar, mustard, and salt.
2. Bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring occasionally, for 40 minutes, until the juices are syrupy.
3. Have ready five hot, sterilized, 1qt (1 liter) glass canning jars and lids.
4. Using tongs or oven mitts, transfer the jars to a baking sheet. Carefully fill the hot jars with the hot chutney, then cover with the lids. Let stand to cool completely.
5. Wipe the jars clean. Store in a cool dark place for at least a few weeks before opening.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information is based on 60 servings.

Calories 80 kcal

Calcium 2 % daily value

Vitamin C 3 % daily value

Vitamin A 0 % daily value

Potassium 124 mg

Magnesium 6 mg

Protein 0 g

Sugar 17 g

Fiber 1 g

Total Carbohydrate 20 g

Cholesterol 0 mg

Sodium 82 mg

Saturated Fat 0 g

Fat 0 g

Iron 2 % daily value 

Lime Cream Dressing

INGREDIENTS

• 1 cup plain yoghurt or ¾ cup nonfat sour cream with ¼ cup skim milk whisked in
• 1 or 2 jalapeños, minced
• ¼ cup cilantro, coarsely chopped
• 2 teaspoons freshly squeezed lime juice (½ lime)
• ½ teaspoon lime zest

Directions

Combine the yoghurt, jalapeños, cilantro, lime juice, and zest. Whisk together, or place in a jar and shake. This dressing will keep at least 2 weeks covered in the refrigerator

NUTRITIONAL INFORMATION

Nutrients per serving

Calories 20 kcal

Calcium 4 % daily value

Vitamin C 3 % daily value

Vitamin A 0 % daily value

Potassium 56 mg

Magnesium 4 mg

Protein 1 g

Sugar 2 g

Cholesterol 4 mg

Saturated Fat 1 g

Fat 1 g

Fiber 0 g

Total Carbohydrate 2 g

Sodium 14 mg

Iron 0 % daily value 

Granola

2 cups of rolled oats
1 cup sliced almonds or almond slivers
1/2 cup raw sunflower seeds
1/2 cup of wheat germ
1/2 cup strained honey
1/4 packed cup of brown sugar
1-ounce unsalted butter
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup of dried fruit, chopped of your choice, such as blueberries or craisins
Directions: How to make Granola!
Butter a 9 by 9-inch glass baking dish, pre-heat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sized sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. While the oats and other ingredients are toasting, combine the honey, brown sugar, butter, extract and salt in a saucepan and place over medium heat. Cook down until the brown sugar has completely dissolved.
Once the oat mixture is done, remove from oven and reduce the heat to 300 degrees F. add the oat mixture to the hot liquid mixture, add in the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow cooling completely. Cut into 3 inch squares and store in an airtight container until eaten!
You can substitute other nuts such as walnuts or pecans, or just add them in for extra flavor!

Chicken Tenders-For Kids

Ingredients

• 1 chicken breast, cut into strips
• 1 cup flour
• 2 large eggs
• 2 cups breadcrumbs
• 1 tsp Italian seasoning
• 2 Tbsp vegetable oil

Directions

1. Whip up the 2 eggs in a small bowl so that the yolks and whites are mixed up.
2. Pour the flour into its own small bowl
3. Pour the breadcrumbs and seasoning into a separate bowl and mix them together.
4. Coat each chicken strip in flour.
5. Dip the flour-covered chicken strips into the egg, covering both sides.
6. Cover the chicken strips in breadcrumbs by dipping the flour and egg covered strips into the seasoned breadcrumbs.
7. Heat the olive oil in a frying pan over medium heat.
8. Place the breaded chicken strips into the pan and cook in the hot oil for about 5 minutes.
9. Turn the chicken strips over and cook for 5 minutes more.
10. Remove the chicken tenders from the pan and allow them to cool slightly before serving.

Serving Suggestions
Chicken tenders taste great with dips such as:

• BBQ sauce
• Ketchup
• Ranch dressing
• Honey mustard
• Steak sauce
• Thousand Island dressing
• Cheese sauce
• Gravy
• Tomato or marinara sauce
• Alfredo sauce

Serve with side dishes such as:

• Steamed vegetables
• Macaroni and cheese
• French fries
• Sweet potato fries
• Tater tots
• Mashed potatoes
• Pasta salad
• Raw vegetables (carrots, cucumbers, broccoli, etc.)
• Potato salad

Healthy Substitutions
Make your chicken tenders a little bit better for you with these healthier substitutions:

• Whole wheat flour instead of white flour
• 3 egg whites instead of 2 whole eggs
• 1/2 cup egg substitute instead of eggs
• Ground oats instead of breadcrumbs
• Extra virgin olive oil instead of vegetable oil
• Bake at 400 degrees for 15 minutes, instead of frying

Recipe Variations
Try out these yummy variations to give your chicken tenders a little extra kick!

• Mix in 1/2 cup shredded cheese with the breadcrumbs. Cheddar and parmesan work well. This will give the chicken tenders added flavor and an extra crunchy texture.
• Bread the chicken tenders with crushed crackers instead of breadcrumbs. Plain crackers, such as saltines, work best.
• Experiment with different seasonings, other than Italian seasoning. Cayenne pepper will make the chicken tenders spicy, poultry seasoning will give them a more subtle taste.
• Cut the chicken into little nuggets instead of strips. This will make it easier for little kids to eat them.
• Bread and fry other meats or vegetables in the same way. Sturdy vegetables like eggplant work well. 

Italian Sausage Bread

1/2 kg of Italian sausages
1 teaspoon, or about 5 grams, of red chili flakes
5 grams of diced parsley leaves
5 grams of diced thyme leaves
150 grams of chopped onions (1 cup)
10 grams of yellow cornmeal
5 grams of chopped garlic
350 grams of grated mozzarella cheese
1 normal egg
2 tablespoons of water
5 ml of olive oil
Salt to taste
Prepare your oven before cooking the stuffing:
Preheat the oven to 180°C.
Take an 8x12 inch baking pan and bread sheet, and dust half of the cornmeal inside it.
To prepare the stuffing:
In a non-stick pan, heat the olive oil on medium heat (you could use regular refined oil, but Italian and olive oil sort of go together).
Put the sausages in the pan and let them cook for some time so that they are cooked from the inside and brown on the top. Keep turning in between to let them cook evenly.
Add the onions and let them cook for a few minutes until they are soft and translucent.
Add chopped garlic and let it cook for a few minutes.
Add the chopped thyme and parsley leaves to the mix and let them cook for a minute.
Add some salt and mix well so that the sausages are coated with herbs.
Add the red chili flakes, mix and take the mix off the heat.
Let the mix cool before using.
For the bread loaf:
Thaw the pizza dough.
Sprinkle the remaining cornmeal on a flat surface and knead the dough over it to a 10x14 inch rectangle.
Mix the egg with water.
Use this mix to brush the sides of the dough (one inch on each side).
Sprinkle half of the mozzarella cheese on the prepared dough.
Spread the sausage and herb mix on the cheese and sprinkle the rest of the cheese over it.
Roll the dough over the mix in a jelly roll style and seal the edges well.
Brush some of the egg white on top.
Bake in the preheated oven for about 40 minutes until the top crust is glossy golden brown.
Cool on a wire rack and cut in slices to serve.
You can serve this bread with butter, salsa and even as a side dish with gravy.

How to Make Homemade Lemonade

ingredients are as follows:
 a cup of water for making simple syrup, three-quarters to 1 cup of sugar (depending on the desired level of sweetness), a cup of lemon juice and three to four cups of refreshingly-cold water. If you notice, a 1:1 ratio relates all the ingredients except cold water. This particular recipe makes 6 cups of lemonade. If you will be using Meyer lemons, be sure to reduce the amount of sugar that you use as this kind of lemon has natural sweetness in it.
Start first by making sugar syrup (simple syrup). This is to ensure perfect dispersal of the sugar throughout hot water. This also prevents sugar from settling on the bottom of the pitcher.
Your estimated time for making homemade lemonade is about ten minutes.
Preparation Steps:
1. Dissolve the sugar completely by putting it together with the cup of water on a saucepan. Bring the mixture to the desired heat. Do not overcook.
2. Extract the lemon juice with a juicer. Set aside one cup of this.
3. In a pitcher, mix the simple syrup and the lemon juice together. Add cold water. Adjust the flavor according to desired lemon concentration and sweetness.
4. To enhance the appearance, put lemon slices and cube ice.
5. Put the pitcher inside the refrigerator and let the mixture cool there for at least 5 minutes.
6. Serve in transparent glasses.

Swai Fish Recipes

Preparation Tip: For all recipes using Swai fish, thaw and rinse the frozen fillets thoroughly and pat dry.
Southern Fried Swai with Country Coleslaw
Serves 4
*These recipes offer healthy alternative preparations
4-5 oz Swai fish fillets, thawed and cleaned, as above
1/2 cup all purpose flour
3 tbsp coarse ground yellow corn meal
1 egg
¼ cup milk or milk substitute
1/8 tsp salt
pinch of cayenne
dash black pepper
Olive Oil for frying
Pour milk into shallow bowl and set aside. Beat egg thoroughly in shallow bowl and set aside. Mix flour, corn meal and seasonings thoroughly in shallow bowl.
Coat fish fillets first in milk, then in egg, then press each side of fillet into the flour mixture and set aside.
Pour oil into the bottom of a deep skillet to a depth of ¼ inch. Heat over medium high heat until a drop of water splatters in the oil. Gently place coated fish in pan and fry for one minute. Using a spatula, gently turn the fillets over and fry for one more minute. Remove fillets to serving dish and cover for one or two minutes prior to serving.
*Healthy recipes hint: eliminate the breading and oil for frying to reduce fat and carbohydrates. Sprinkle seasoning blend evenly onto each side of the fishfillets and coat the frying skillet with a non-stick spray. Heat until a drop of water dances on the surface. Place the fish into the pan and cover for 1 minute. Gently turn the fillets, cover and remove from heat. Allow fish to steam for 1 minute; remove and serve.
Coleslaw
¼ head of green cabbage, finely shredded (about 2 cups)
¼ head of red cabbage, finely shredded (about 2 cups)
2 medium carrots, washed and grated
1 stalk of celery, minced
Dressing
4 Tbsp prepared mayonnaise
2 Tbsp Rice Wine Vinegar
2 tsp sugar
Whisk ingredients together until smooth. Place prepared vegetables into large mixing bowl, cover with dressing and toss until well blended. Coleslaw recipesmay be prepared ahead of time and tossed prior to serving.salt and pepper to taste
Broiled Swai Fillets with Brown and Wild Rice and Brussels Sprouts
Serves 4
Recipes hint: Supply one or two quarters of Meyer Lemon to diners to dress their fish to taste
4-5 oz Swai fillets, cleaned and dried
1/8 tsp dried dill weed
dash sage
½ tsp salt
1/8 tsp pepper
Stir together seasoning blend and sprinkle evenly over the four fish fillets. Place prepared fillets on baking sheet that has been covered in foil and sprayed with a non-stick spray. Set aside until side dishes are ready for serving.
Heat broiler to 500 degrees Fahrenheit. Place fish fillets on broiler pan or baking sheet that has been covered in aluminum foil and sprayed with non-stick spray. Slide fish fillets under broiler for 30 seconds; remove from heat. Using a spatula, gently turn fillets and return to broiler compartment. Turn off heat and let fish rest for up to 1 minute. Remove from heat and transfer fish to serving tray.
Brown and Wild Rice with Brussels Sprouts
Serves 4
½ cup brown rice
½ cup wild rice
1 cup Brussels sprouts, washed and quartered
½ small sweet onion, minced
1 stalk celery, minced
2 cups water
1 cup chicken stock
½ tsp salt
¼ tsp garlic powder
¼ tsp sage
½ tsp dried parsley flakes
Fresh ground pepper to taste
Bring water, stock and seasonings to boil. Pour in rice, onion and celery; cover and allow to simmer over medium heat for 40-minutes, stirring once or twice. Stir in Brussels sprouts, cover and simmer for another 15 minutes or until Brussels sprouts are fork tender. Remove from heat and transfer into serving dish.

Curry Powder

The herbs and spices in curry powder may include cumin seeds, coriander seeds, curry leaves, cardamom pods, cinnamon, black pepper, chillies, fennel seeds, onion seeds, fenugreek, mustard seeds, ground turmeric, ground ginger and dried red chillies.
A very basic Indian curry mix is as follows:
6 dried red chillies
3 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp black peppercorns
1 tsp fenugreek seeds
10 fresh curry leaves
1/2 tsp ground ginger
1 tbsp ground turmeric
Adjust the heat by altering the number of chillies. Dry fry the whole spices until they smell fragrant and grind using a pestle and mortar or an electric coffee grinder (which is much easier). Mix in the other ingredients and you have the basis of your curry.
You can experiment with quantities and ingredients until you find a blend or two which you really like. I have a passion for cumin so I always double the quantity stated in any recipe for curry powder.
Roughly chop 2 tablespoons each of garlic and ginger root and three green chillies and blend with a little water in a food processor. Chop an onion and soften in vegetable oil over a medium heat. Add the paste and fry briefly. Add 1 teaspoon of turmeric, and 2 tablespoons each of toasted ground coriander and cumin and fry briefly again. Then add a 400g tin of chopped tomatoes and 2 teaspoons of tomato paste and a little hot water. Simmer uncovered until the paste thickens, then stir in ground black pepper to taste as well as garam masala 

3 Spinach Recipes

1.Spinach Omlete
Ingredients

• 3 large eggs
• 1/4 cup spinach
• 1/4 cup shredded cheese
• Salt and Pepper to taste (optional)

Directions

1. Whisk the eggs together in a medium-sized bowl until the yolks are broken up and incorporated with the whites.
2. Add the spinach and cheese and stir well to incorporate.
3. Sprinkle a few pinches of salt and pepper into the mix, if desired. About 1/24 tsp of each will do.
4. Pour the mixture into a skillet over medium heat and allow it to cook for about 15 seconds, until its firm enough to flip.
5. Fold over the omelet and allow it to finish cooking all the way through, about 30 seconds.

Notes

• You may use whatever type of cheese you'd like, but cheddar and mozzarella work best in flavor and texture.
• Frozen or fresh spinach may be used. If frozen spinach is used, make sure it is thawed and drained before incorporated into the recipe.

2. Spinach Pasta
Ingredients

• 1 Tbsp olive oil
• 1 Tbsp chopped onion
• 1 tsp chopped garlic
• 2 cups fresh spinach
• Salt (optional)
• 16 oz cooked pasta
• 1/2 cup grated parmesan cheese

Directions

1. Heat the olive oil in a pan over medium heat.
2. Sauté the onion and garlic in the oil until the onion turns clear, about 1 minute.
3. Add the spinach and salt and cook for 5 minutes, stirring occasionally.
4. Toss the spinach mixture together with the parmesan cheese and cooked pasta until the pasta is coated.

Notes

• Canola or vegetable oil may be substituted for olive oil.
• Dehydrated onion may be used, but take the amount down to 1 tsp.
• Garlic powder may be substituted for fresh garlic, but use 1/4 tsp instead.
• 1 cup thawed and drained frozen spinach may be substituted for 2 cups fresh.
• Mozzarella cheese may be substituted for parmesan.

3. Spinach Pizza
Ingredients

• Refrigerated pizza crust
• 8 oz tomato sauce
• 2 cups grated mozzarella cheese
• 5 oz chopped spinach

Directions

1. Roll out the pizza crust onto a baking sheet or pizza stone.
2. Spread the tomato sauce evenly on top of the crust.
3. Sprinkle the mozzarella cheese evenly over the tomato sauce.
4. Add the spinach in an even layer over the cheese.
5. Bake at 400 degrees for 15 minutes, or until cheese melts thoroughly.

Healthy Sausage Lentil Soup

Ingredients

·                 1 medium onion, chopped

·                 1 celery rib, chopped

·                 1/4 pound reduced-fat smoked sausage, thinly sliced

·                 1 medium carrot, thinly sliced

·                 2 garlic cloves, minced

·                 2 cans (14-1/2 ounces each) reduced-sodium chicken broth

·                 1/3 cup water

·                 1 cup dried lentils, rinsed

·                 1/2 teaspoon dried oregano

·                 1/4 teaspoon ground cumin

·                 1/4 teaspoon pepper

·                 1 can (14-1/2 ounces) stewed tomatoes, cut up

·                 1 tablespoon Worcestershire sauce

·                 1 cup fresh spinach, chopped

Directions

Coat a large saucepan with cooking spray. Cook onion and celery over medium-high heat for around 2 minutes. Add the sausage, carrot and garlic; cook for 3 minutes longer or until onion is tender. Stir in the chicken broth, water, lentils, oregano, cumin and pepper. Once boiled, lower heat then cover and simmer for 30 minutes or until vegetables are tender. Stir in the remaining 3 ingredients and cook until heated through or spinach is done.

Zesty Hamburger Soup

Ingredients

·                 1 pound ground beef

·                 2 cups celery, sliced

·                 1 cup onion, chopped

·                 2 teaspoons garlic, minced

·                 4 cups hot water

·                 2 medium potatoes, peeled and cubed

·                 2 cups frozen corn

·                 1-1/2 cups small shell pasta, uncooked

·                 3-4 pickled jalapeno slices

·                 4 cups V8 juice

·                 2 cans (10 ounces each) diced tomatoes with green chilies

·                 1 to 2 tablespoons sugar

Directions

Put beef, celery and onion in a Dutch oven and cook over medium heat until meat is no longer pink. Add garlic and cook for another minute. Drain. Stir in the water, potatoes, frozen corn, uncooked pasta and jalapeno. Bring to a boil. Lower heat, cover and simmer for 15 minutes or just enough until pasta is tender. Stir in the remaining ingredients. Bring to another boil. Once boiled, your hot soup is ready.

EASY ITALIAN-FLAVORED BREADSTICKS

1 can (8 count) refrigerated breadstick dough 
1/2 tsp dried oregano 
1/2 tsp dried basil 
1/4 cup grated Parmesan cheese 
dash of freshly ground black pepper 
1/4 tsp garlic powder 
1 egg white, beaten 
1 tbsp water (cold works best)

Preheat oven temperature to 350 degrees. 
Spray two cookie sheets with nonstick cooking spray; set aside.

In a small bowl combine the oregano, basil, Parmesan cheese, black pepper, and garlic powder; mix well and set aside.

Beat the egg white with the water; set aside.

Unroll the breadstick dough and separate at perforations. Cut each into two strips lengthwise. Brush the dough with the egg white/water mixture. Remove 1 tablespoon of the cheese mixture and reserve. Sprinkle the remaining cheese mixture over the egg white wash; fold strips in half lengthwise and twist to form a twisty breadstick. Press ends together to seal.

Brush twists with the remaining egg white wash and sprinkle with the reserved cheese mixture. Arrange on the prepared cookie sheets. Bake at 350 degrees for about 15 minutes or until golden brown.

SPICY BAKED ARTICHOKE DIP

1 cup (4-oz container) grated Parmesan cheese 
1 cup mayonnaise 
1 can (14-oz) artichoke hearts, drained and chopped 
1 can (4-oz) green chilies, drained 
1 garlic clove, minced 
2 tbsp green onion slices 
2 tbsp chopped tomatoes

Preheat oven to 350 degrees. 
Very lightly grease a 9-inch pie plate or a quiche dish; set aside.

Mix the cheese, mayonnaise, artichoke hearts, chilies, and garlic together. Spoon the mixture into the prepared dish. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Remove from oven and sprinkle the green onion slices and chopped tomatoes over the top. Serve with assorted crackers.

TRI-COLOR ROTINI SALAD

1 pkg (8-oz) tri-color rotini pasta, cooked according to pkg directions, drained 
1 cup Grated Parmesan cheese 
1 small bottle (8-oz) your favorite Italian salad dressing 
1/2 cup chopped red bell pepper 
1/2 cup diced red onion 
2 cups broccoli flowerets 
1/2 cup ripe olives

Mix all the ingredients together until well blended. Chill until serving time.