Science > Recipes
Gluten-free Recipes
Laura:
Since I have been unable to find what I consider a good breakfast sausage anywhere in France, I decided to make my own. We purchased a meat grinder and I was off! This led to some really interesting inventions.
Breakfast Sausage
5 pounds of ground pork (shoulder will do nicely)
2 1/2 TBSP salt
2 1/2 tsp rubbed sage
1 1/2 tsp summer savory (can anybody tell me what this is called in French? I'm almost out!)
1/2 tsp and 1 pinch freshly grated nutmeg
1 1/2 tsp marjoram
1 1/2 tsp fresh ground black pepper
4 TBSP brown sugar
2 1/2 tsp dried red pepper flakes
Combine all ingredients well. You can run it back through the meat grinder again to thoroughly mix everything.
Shape into balls about 2 in in diameter. Place each ball in a small plastic baggy. Flatten into patty and fold bag over just to close lightly. Stack bags in freezer. Take out as many as you want at a time to cook.
ADDED MUCH LATER: Do NOT use the red pepper flakes. Leave out the sugar also. In fact, I have a whole new recipe that I use that is much better, hang on, I'll get it posted.
Laura:
Lamb Burgers with tsatsiki
Again, using the meat grinder, grind up 5 pounds of lamb shoulder. (I get it whole and bone it and cube it before putting through the grinder. Remove all but the very soft fat.)
Add 4 tsp ground coriander
4 tsp ground cumin
1 1/2 TBSP salt
2 tsp freshly ground black pepper.
Mix thoroughly. Form into balls, put balls in freezer bags and flatten into patties, freeze (or cook whatever you want and freeze the rest.)
This is best served with Tsatsiki.
Tsatsiki
Two cucumbers peeled and grated or diced very small. (I grate them with a large hole grater.) Put in a sieve, sprinkle with salt and allow to drain for about 30 minutes. Press now and again to encourage the draining of the water.
Put the cucumber into a bowl and mix with:
4 cloves crushed garlic
1 1/2 pint of plain yogurt (we use brebis, or sheep's milk yogurt)
6 TBSP whipping cream
2 TBSP freshly chopped mint
1 tsp white wine vinegar or cider vinegar
About a TBSP of sugar (more or less) to taste
Salt and freshly ground pepper to taste
Serve with the Lamb Burgers.
Laura:
Shrimp Pasta Salad
This is a real favorite in our house! You can divide the recipe in half for smaller families.
4 cups gluten free rice elbow macaroni.
1 pound (1/2 kilo) cooked salad shrimp
2 cups thinly sliced celery with a bit of the celery leaves chopped(not too much)
1/2 cup chopped onion
1 clove garlic crushed
Salt and pepper to taste.
Dress with:
1 cup mayonnaise
1/2 cup sour cream or yogurt
Laura:
Zuppa Toscana
In a large pot place enough olive oil to cover the bottom.
Add:
Two medium onions, chopped
Saute gently until transparent.
Add:
4 cups white beans already cooked
3 chopped celery stalks
5 medium carrots diced
1 medium Savoy cabbage cut into small pieces or two cups of cooked collard greens (that's what I prefer).
2 medium leeks, chopped
5 cloves garlic, minced
4 gluten free, MSG free, bouillon cubes (vegetable, beef or chicken)
2 TBSP fresh chopped basil
Add enough water to cover the ingredients and a bit more.
Simmer on low heat for about 45 minutes. If the water gets low, add hot water.
Add a handful of fresh, chopped parsley and simmer for ten more minutes.
Salt and pepper to taste.
You can vary the proportion of vegetables to beans according to preference.
Laura:
Tomato Salad
6 Ripe tomatoes
1 1/2 cup crumbled Feta cheese
Slice the tomatoes and arrange in a bowl.
Sprinkle the Feta over the tomatoes.
Sprinkle 2 TBSP oregano over the tomatoes and Feta cheese.
Dressing:
1/2 cup olive oil
3 TBSP white wine vinegar (or cider vinegar)
2 cloves minced garlic
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dijon mustard
couple dashes of pepper (or more, to taste)
Mix dressing thoroughly and drizzle over the tomatoes and feta.
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