Hummus - Karl's Batch

 1 can - Chickpeas

1/4 cup - Roasted Tahini 

1 Garlic Clove, Minced

3 Tbsp - Olive Oil (For Low FODMAP, use garlic infused olive oil and eliminate garlic clove)

1/4 cup - Lemon Juice (best replaced with one fresh squeezed lemon)

1 Tsp - Salt

1 Tsp - Ground Cumin

1 Tsp - Ground Coriander

1/2 Tsp - Ground Black Pepper (can substitute white pepper)

1/4 Tsp - Crushed Red Pepper Flakes (Cayenne)

Start by draining the chickpeas, save the juice.

Mix all ingredients in a food processor. Add some juice back to thin to taste.

Orange Chicken - Like Panda Express

Deep Fried Chicken Cubes

2 Pounds Boneless Chicken Pieces, Skinned

1 Egg

1 ½ tsp Salt

1 tsp White Pepper

1 tbsp Cooking Oil

½ cup Corn Starch

¼ cup Flour

Preheat deep-fryer to 375 degrees. 

Cut chicken pieces into 2-inch squares and place in a large bowl.  Stir in Egg, Salt, White Pepper and oil.  Mix well.  

In a separate bowl, mix Corn Starch and Flour.  Toss small batches of chicken pieces in dry mix bowl to coat.  Cook small batches in the deep fryer for 3-4 minutes until golden and crisp. (Do not overcook as this will make the chicken tough.  Place chicken directly on paper towels to drain.  Set aside, once complete.

Orange Chicken Sauce

1 ½ tbsp Soy Sauce

1 ½ tbsp Water

5 tbsp Sugar

5 tbsp White Vinigar

Mix all ingredients and set aside.

Stir Fry

¼ cup Water

1 tbsp Corn Starch

1 tbsp Oil

1 tbsp Minced Garlic

1 tbsp Minced Ginger Root

1 dash Crushed Chillis

¼ cup Chopped Green Onions

1 tbsp Rice Wine

1 tsp Sesame Oil

1 Orange Zest

In a small bowl, whisk together Water and Corn Starch and set aside.

In a clean Wok or large frying pan, add 1tbsp to the Hot pan adding Garlic and Ginger.  Stir Fry until fragrant.  Add Crushed Chillis and Green Onions.  Add Rice Wine, continuing to stir for 3 seconds.  Add Orange Chicken Sauce, bringing to a boil.  Add water and cornstarch mix, continuing to stir and add deep fried chicken cubes.  Once all chicken is coated, add Sesame Oil and Orange Zest.  Stir for 10 seconds and serve immediately.

 

Buffalo Sauce

1 tbsp. olive

 oil

1 tbsp. 

garlic infused olive oil

1/8 tsp. Freshly ground black pepper

1/4 c. 

hot sauce (such as Frank's)

2 tbsp. Maple Syrup

4 tbsp. 

butter

"Honey" Mustard Sauce - Modified Low Fodmap

• 1/3 cup Dijon mustard
• 1/4 cup Maple Syrup
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice (or white distilled vinegar)
• 1/8 teaspoon cayenne pepper

Maple chicken (modified honey chicken)

INGREDIENTS

• 1 tablespoon brown sugar
• 2 tablespoons maple syrup
• ¼ cup coconut aminos
• 2 teaspoons chopped fresh ginger
• 2 teaspoons garlic infused olive oil
• 1 teaspoon cayenne pepper 
• Salt & pepper to taste
• 4 skinless, boneless chicken breast halves, cut into ½-inch strips
• 1 tablespoon vegetable oil
• 1 tablespoon corn starch
• 1/4 cup water

INSTRUCTIONS

1. Mix together brown sugar, maple syrup,  coconut aminos, ginger, garlic infused oil and cayenne  pepper in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips; brown chicken on both sides, about 1 minute per side. Pour the sauce over the chicken and stir to combine. Blend roux of water and corn starch and add as thickening.  Simmer uncovered until the sauce thickens, 8 to 10 minutes. 
4. Toss with the cooked broccoli, if desired, or serve the broccoli on the side.
5. Serve over rice. Top with sesame seeds and sliced green onion.

NOTES

Adjust hot sauce to taste and desired spice level or omit for no spice.

Try this with steamed broccoli. 

Honey Soy Chicken

INGREDIENTS

• 1 tablespoon brown sugar
• 2 tablespoons honey
• ¼ cup soy sauce
• 2 teaspoons chopped fresh ginger
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce*
• Salt & pepper to taste
• 4 skinless, boneless chicken breast halves, cut into ½-inch strips
• 1 tablespoon vegetable oil

INSTRUCTIONS

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips; brown chicken on both sides, about 1 minute per side. Pour the sauce over the chicken and stir to combine. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Toss with the cooked broccoli, if desired, or serve the broccoli on the side.
4. Serve over rice. Top with sesame seeds and sliced green onion.

NOTES

Adjust hot sauce to taste and desired spice level or omit for no spice.

Try this with your favorite cooked vegetable! Green beans or snap peas would also be delicious.

Slightly adapted from allrecipes.

John's Ginger Cookies

From Mary Etchison

1 c. butter (room temperature)
2 c. brown sugar (lightly packed)
1/2 c. molasses
2 eggs
4-1/2 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
4 tsp. ginger
4 dashes ground cloves

Cream butter, add sugar, molasses, then egg. Add all of the dry ingredients, mix well then chill.

Press each ball of dough with the bottom of a sugar-coated glass and bake at 350 degrees until they look just underdone. They will be soft and delicious.

ONE-BOWL CHOCOLATE CAKE

JOE SCHRADER BAKED THIS AND SENT IT ON TO BE INCLUDED IN THESE RECIPES.
HE SWAPPED OUT THE FLOUR FOR A GLUTIN-FREE FLOUR BLEND ( Red Mill )  AND THE MILK FOR A CASHEW MILK TO MAKE A GLUTIN -Free and DAIRY -Free DESSERT.

350 degrees
Bake 30 minutes

1 cup flour (or a glutin-free flour)
1 cup sugar
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. baking powder
1/4 tsp salt
3/4 cup milk ( or a dairy-free milk substitute)
1/3 cup cooking oil
1tsp. Vanilla
1 egg

Grease and lightly flour an 8x8 inch baking pan. Set pan aside.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.

Add milk, oil, and vanilla.  Beat with electric mixer on low speed until just combined.  Then beat on medium speed for 2 minutes. Add egg and beat 2 minutes more.

Pour batter into prepared pan.

Bake at 350 for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes.
Remove cake from pan. Cool thoroughly on a wire rack.

Frost with your favorite frosting. 

Cocktail Sauce

Servings - 30ish

Preparation Time: 30min

Ingredients:

2 - 14oz can of fire roasted diced tomatoes1 - 12oz can of tomato paste
1/2 cup distilled white vinegar
1/4 cup chopped horseradish root
2/3 cup natural maple syrup
1 tsp freeze dried chives (could be fresh)
1 tsp garlic infused olive oil
1 tsp salt
1/4 tsp celery flakes
1/4 tsp mustard powder
1/4 tsp finely ground black pepper

Mix all ingredients, except Tomato Paste, in large mixer or VitaMix.  Add ingredients while mixer is running on low.  Once all ingredients are added, slowly bring the mixer to high (for VitaMix, use High in the variable settings, not Max).  Blend for 5 min or until nothing larger than 1mm remains.  Transfer entire mix to large sauce pan.  Add tomato paste and simmer to thicken down to desired consistency (10-20min)

Home made ketchup

Servings - 30ish

Preparation Time: 30min

Ingredients:

1 - 28oz can of crushed tomatoes
1 - 14oz can of fire roasted diced tomatoes
1/2 cup stevia leaf extract ( I used Stevia in the Raw)
1/2 cup distilled white vinegar
1 tsp freeze dried chives (could be fresh)
1 tbsp garlic infused olive oil
1 tsp salt
1/4 tsp celery flakes
1/2 tsp mustard powder
1/4 tsp finely ground black pepper

Mix all ingredients in large mixer or VitaMix.  Add ingredients while mixer is running on low.  Once all ingredients are added, slowly bring the mixer to high (for VitaMix, use High in the variable settings, not Max).  Blend for 5 min or until nothing larger than 1mm remains.  Transfer entire mix to large sauce pan and simmer to thicken down to desired consistency (10-20min)

Chicken Nuggets

Serves: 4

Preparation Time: 20min

Ingredients:

1 lb boneless chicken breast
2 Eggs
1/4 cup White Vinegar
1/4 tsp Salt
1 cup GF flour (Krusteaz (r) used)
1/2 tbsp Baking Powder
Cooking oil to fill deep fryer

Preheat deep fryer to 350-375 degrees F

Cut chicken into 1 inch cubes.
Whisk eggs and vinegar in a bowl until frothy.
Blend flour, salt and baking powder in a separate bowl.
Add chicken cubes to the egg mixture.  Stir until all sides are coated.
Remove cubes individually from egg mixture with tongs, and toss in flower mixture until lightly coated.
Cook chicken in deep fryer until golden brown.

(Fast substitution, Gluten Free Bisquick can be substituted for Flour, Baking Powder an Salt)

Bacon Wrapped Steak Medalions

Preparation Time: 15 min
Serves: 6

Ingredients:

3 cloves garlic
3 Tbsp olive oil
1.5 lb Sirloin Steak
1/4 lb Thick Cut Bacon
1 Tbsp Black Pepper
1 Tbsp Coarse Sea Salt (Can substitute Kosher Salt)
2 Tbsp Organic Better Than Bouillon (R) Roasted Chicken Base
Toothpicks

Cut garlic cloves in half
In a frying pan, heat olive oil on medium-low and add cut cloves with the cut side down.  Simmer for 5min, then remove garlic cloves.

Cut steak into 1.5 - 2 inch diameter pieces, 3/4 inch thick.
Mix Salt, Pepper and Chicken Base in a medium (8-12" diameter) mixing bowl.  This will be thick
Add Steak pieces to the bowl and mix until all sides are covered

Wrap each piece of steak with one slice of bacon, using toothpicks to hold in place.
Place wrapped steak in the frying pan, overlapping side of the bacon down.  Using tongs, rotate pieces every few minutes until all sided are cooked.

Orange - Chocolate Fondue

This is a great Fondue recipe with a substitution for Triple-Sec that was sugar free. Gluten-Free, Dairy-Free, Low Sugar, #Awesome-sauce Serves 4-6 Preparation time, 10min (not including Triple-Sec) Ingredients: 1/4 cup Coconut Oil 1/4 cup Almond or Cashew Milk (thicker than rice or soy milk) (Sugar-Free) 1/4 cup Triple-Sec 10 oz simisweet chocolate (Guittard 48% cacao used here) Wooden skewers Options for Dunking Berries Pound Cake Small Marshmallows Slowly heat the Cocunut Oil and Milk on LOW heat for 5 minutes. Slowly stir in the chocolate until dissolved. Continue stirring in Triple-Sec. Remove from heat and serve with berries, pound cake and/or small marshmallows. Triple-Sec Substitute Preparation Time 10min Marination Time 2-10days Ingredients: 2 cups water 6 Mandarin Oranges 1 cup Stevia 1/4 cup Sugar Heat water in sauce pan on LOW for 5min Peel all six oranges. Add sugar and Stevia to water Add oranges Continue to heat on Low for 5min. Pour entire contents into tupper ware or glass jar. Store in refrigerator for minimum 36 hours before use.

CARAMEL BARS

CARAMEL BARS

From Buzzy Evans
2017

64 wrapped caramels (Kraft)
1/2 cup plus 2 Tbl. Milk
2 cups rolled oats
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 tsp. Salt
1 1/2 cups butter, softened
2 cups chocolate chips
1 cup chopped pecans

Melt caramels in milk, set aside to cool slightly.
Preheat oven to 350 degrees.
Mix oats, flour, brown sugar, soda, salt and butter together.
Press half of mixture into 15x10x1 inch pan. Bake 10 minutes.
Sprinkle chocolate chips and nuts evenly over baked crust.
Drizzle with caramel mixture
Top with remaining crust mixture.  Bake 10-15 minutes longer.

Makes 5 dozen

Very Lemon Bread-- Freezes Well

1/2 cup shortening
1 cup sugar
Grated rind of a lemon
2 eggs
1/2 cup milk
1 1/2 c flour
1 tsp baking powder
3/4 tsp salt
1/4 cup sugar
Juice of 1 lemon

Cream shortening and sugar.  Add lemon rind.  Beat in eggs.
Sift dry ingredients and add them alternately with milk and first mixture.

Bake in 9x5 loaf pan at 350 for 50-60 min.
Remove from pan while warm.

Mix sugar and lemon juice.  Spoon over the bread.  Prick the top with a fork so the bread will absorb the juice.
Cool.
Frost the top of the cake.  Let it set up before slicing.


Lemon Frosting:
1 cup plus 1 Tbl powdered sugar
2 Tbl whole milk
1/2 tsp lemon extract
Mix in small bowl at low speed.

Chocolate Scotcheroos

1 cup sugar
1 cup light corn syrup
Combine sugar and corn syrup in large saucepan.  Cook over low heat, stirring constantly to melt sugar, just until mixture comes to boil.  Remove from heat.

Blend in 1 cup peanut butter
Stir in 6 cups Rice Krispies
Press into a 9x13 pan.

Melt together:
1 6-oz pkg chocolate chips
1 6-oz pkg butterscotch chips
Spread over top of bars.

Lemon Bars

Heat oven to 350.

2 c flour
1 c butter
1 1/2 c powdered sugar
Mix together until crumbly.  Pat mixture into a 9x13 pan.
Bake for 20 minutes.

Mix the following ingredients and pour it over the cooled baked crust.
4 eggs, beaten
2 c sugar
4 Tbl flour
1 tsp baking powder
6 Tbl lemon juice

Bake for 30 minutes more. Cool.
Sprinkle with powdered sugar.

Makes 24 bars.

Snickerdoodles

1 cup soft shortening
1 1/2 c sugar
2 eggs, beaten
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3 Tbl sugar
3 tsp cinnamon

Mix shortening, 1 1/2 c sugar and eggs.  Sift flour, cream of tartar, soda, and salt.  Add to first mixture.  Chill

Mix 3 Tbl sugar and cinnamon.  Roll dough into balls the size of a small walnut.  Roll in sugar/cinnamon mixture.  Place about 2 inches apart on untreated cookie sheet.
Bake at 400 for 9-10 min.  Cookies should be lightly browned, but still soft.

Makes about 5 dozen.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 tsp baking powder
1 egg, beaten
Mix well.  Roll into balls the size of walnuts.
Bake at 325 for about 10 minutes.

Makes about 3 dozen cookies.

Rhubarb Cake

1/2 c shortening
1 1/2 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
2 c flour
1/2 tsp salt
3-4 c cut-up fresh rhubarb

Glaze:
2 Tbl butter, softened
3 Tbl milk
1 c powdered sugar

In large mixing bowl, cream shortening and sugar.   Add egg.  Stir in vanilla.

Pour buttermilk into a 2-cup container.  Add soda.  Mix.  Combine dry ingredients.
Add alternately to sugar mixture with buttermilk.  Fold in rhubarb.  Mix well.

Bake in a 9x13 greased and floured pan at 350 for 45 min.
Combine glaze ingredients and spread on cake.

(From North Country Cabin Cooking cook book)