June 2009 Recipes

Homemade Hummus

1 16-oz can of chickpeas, drained (reserve liquid)

¼ C tahini (use Ziyad brand, available at Asia Market)

1 clove garlic

3T olive oil

3T lemon juice

salt to taste

Combine all ingredients in food processor and mix until smooth. Add reserved bean liquid if needed to reach a smooth consistency. Serve with veggies or GF chips.

Stuffed Cherry Tomatoes, adapted from

Southern Living Magazine by Mary Moore

2 pints cherry tomatoes

1 avocado, peeled and diced

1 teaspoon lemon juice

1/4 cup mayonnaise

crumbled GF lime snack crackers

parsley 2 green onions, finely chopped

Salt and pepper to taste

Cut a small slice from the top of each tomato; scoop out pulp with a small spoon or melon baller, and discard pulp. Place tomatoes, cut sides down, on paper towels, and let drain 15 minutes.

Meanwhile, combine avocado and lemon juice in a small bowl, stirring gently; drain. Stir together mayonnaise, crackers, and green onions; add avocado mixture, and stir gently until combined.

Spoon avocado mixture evenly into tomato shells. Cover with plastic wrap, and chill 1 hour. Sprinkle with salt and pepper to taste just before serving.

Broccoli Salad (Thelma Redmon)

Bite sized pieces of broccoli

1C raisins

1C sunflower seeds

1 med. onion, diced

1C mayonnaise

3T vinegar

sugar to taste

Combine mayonnaise, sugar, and vinegar and mix. Combine first 4 ingredients and toss with

mayo mixture.

Quinoa tabouleh

1 cup quinoa

2 cups water

1-2 medium tomatoes, cut into cubes

6 green onions, finely chopped

1 medium cucumber, peeled and cut into cubes

1 bunch parsley, finely chopped

1 cup fresh mint, Finely Chopped or 1 teaspoon dried mint

1/3 cup lemon juice

1/3 cup olive oil

salt and pepper

1. Thoroughly rinse the quinoa with hot water to remove any bitter flavor.

2. In a medium saucepan, bring the water and quinoa to a boil over high heat.

Reduce the heat to low, cover, and simmer until the quinoa is tender and

the water is absorbed, 10 to 12 minutes. Let cool completely.

3 Stir the tomatoes, green onion, cucumber and parsley into the quinoa.

4. In a small bowl, whisk together the lemon juice, oil, salt and pepper.

5 . Pour over the quinoa and toss well.

6. Cover and refrigerate for at least 30 minutes before serving.

Broccoli Apple Slaw (Mary Moore)

3 T cider vinegar

1 T plus 1t brown sugar

1 T plus 1t Dijon mustard

12 oz broccoli slaw mix

1 apple, cut in ¼ inch matchsticks

Combine first three ingredients until dissolved, toss with slaw mix and apple.

American Indian Summer Salad

6 C cooled whole kernel corn

1 ½ C chopped celery

1 ½ C diced tomato

1/3 C green bell pepper, chopped

2 sprigs fresh dill

Dressing:

¾ C extra virgin olive oil

1 t dextrose

½ t salt

½ t paprika

½ t dry mustard

¼ t red pepper powder

Key Lime Pie

2 14-oz cans of sweetened condensed milk

¾ C lime juice

½ C sour cream

Blend above ingredients and pour into pie crust (recipe below). Bake 350º for 20-25

minutes. Cool, then chill before topping with whipped cream.

GF Almond Pie Crust

1 C almond Meal (Bob’s Red Mill)

¼ C butter

1/3 C honey or agave nectar

2 t vanilla

Process butter, honey, and vanilla in blender or food processor. Add to almond meal

and mix to combine. Press into pie dish and chill before adding filling

Mystery Cake (Thelma Redmon)

1 ¼ C GF flour

1C sugar

1 t baking soda

¼ t salt

1 egg

2 C fruit cocktail, not drained

½ c brown sugar

½ c chopped nuts

Mix egg and fruit cocktail. Sift flour, sugar, baking soda, and salt, and add to wet

mixture, mix well.

Pour into greased 7 ½ x 11 inch pan and top with brown sugar and nuts.

Bake at 350º for 20-30 minutes.

Oatmeal Rhubarb Crumble (Whole Foods Magazine)

2 lb. rhubarb, cut into 1/2-inch pieces, or 2 16-oz pkgs. frozen rhubarb

1/2 cup sugar

1 Tbs. cornstarch

1/2 tsp. vanilla extract

1/3 cup GF rolled oats

1/3 cup GF cornmeal

1/3 cup sugar

1/3 cup pecan halves

2 Tbs. canola oil

1/2 tsp. minced fresh ginger

Preheat oven to 400F. Coat 9x13-inch baking dish with cooking spray. For the filling, toss

together first four ingredients in glass or other nonreactive bowl. Let stand 15 minutes to

release juices.To make oatmeal topping, place all ingredients from the rolled oats on in the

bowl of a food processor and pulse until mixture is chunky and begins to hold together.

Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in

bowl. Discard liquid. Top with oatmeal mixture. Bake 35 to 40 minutes, until top is

lightly browned. Cool on rack 10 minutes before serving.

Welcome to IGIST!

Indiana Gluten Intolerance Support Team