Special diet recipes

[sister herb]

Gluten-Free Mac and Cheese

Ingredients

• 3 tablespoons unsalted butter, plus more for dish
• 1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed
• 1 ounce Parmesan, grated (1/4 cup)
• 1 small yellow onion, diced small
• 2 tablespoons potato starch
• 2 cups whole milk, warmed
• 3/4 pound cheddar, shredded (3 cups)
• 1 teaspoon Dijon mustard
• 3/4 pound gluten-free penne, cooked until al dente* and drained
• unsalted butter
• Coarse salt and ground pepper

Directions

Preheat oven to 350 degreesF/175C. Butter six 8-ounce ramekins or a 2-quart baking dish. Microwave 1 tablespoon butter until melted, then toss with cereal and Parmesan.

In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15 to 20 minutes.

* Note:
In cooking, al dente describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. Keeping the pasta firm is especially important in baked or "al forno" pasta dishes, where the pasta is cooked twice. The term "al dente" comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness.
Pasta that is cooked al dente has a lower glycemix index than pasta that is cooked soft.

 

[Fashionista]

thank u so much sister herb this will help me a lot thankz

 

[sister herb]

Flourless Peanut-Chocolate Cookies

• prep: 10 mins
  total time: 30 mins
• yield: Makes 24

Ingredients

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 1 large egg (lightly beaten)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup roasted salted peanuts

Directions

Preheat oven to 350 degrees F/175C, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.

With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.

Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

 

[sister herb]

Flourless Chocolate-Macadamia Cookies

• prep: 15 mins
  total time: 1 hour 10 mins
• yield: Makes 14

• 
  
  

Ingredients

• 3 cups confectioners' sugar
• 3/4 cup Dutch-process cocoa powder
• 1/2 teaspoon coarse salt
• 5 ounces bittersweet chocolate, chopped
• 1 1/2 cups chopped salted macadamia nuts
• 4 large egg whites, room temperature

Cook's Note
Cookies can stored in an airtight container 3 days.

Directions

Preheat oven to 325 degrees F/160C. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.

Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.

 

[Fashionista]

wow i love these thakz alot

 

[sister herb]

Gluten-Free Strawberry Ginger Pie
makes 1 9-inch pie

For the Crust:
3 cups Gluten-Free Flour, plus more for rolling out
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1 large egg
1/2 cup cold buttermilk

For the Filling:
5 cups fresh strawberries, hulled and sliced in half
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
pinch of salt
heaping 1/4 teaspoon freshly grated nutmeg
2 teaspoon freshly grated ginger (I peeled the ginger and used the small end of a box grater to grate fine.)
1 large egg, beaten and granulated sugar for topping the unbaked pie

To make the Crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. That’s perfect. Shape dough into two disks and wrap in plastic wrap. Allow dough to rest in the fridge for 1 hour. Dough is easiest to roll out when it’s cold and rested.

To make the Filling:
Toss together strawberries, sugar, cornstarch, lemon juice, salt, nutmeg, and ginger. Toss until all ingredients are well coated. Allow mixture to rest in the fridge while you roll out the pie crust.

To assemble to Pie:
Place a rack in the upper third of the oven and preheat oven to 425 degrees F/225C. Line a baking sheet with parchment paper and set aside.

When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fill pie plate with strawberry filling. Brush edges of the pie dough with a bit of water. Repeat the dough rolling process and carefully place second crust on top of filled pie dough. Trim edges to 1/2-inch overhang. Fold the excess dough under and crimp with fingers, pressing together.

Brush top of pie with beaten egg. Sprinkle generously with granulated sugar. Cut 4 small vent holes in the top of the pie. Place pie on prepared baking pan and place in the oven. Bake on 425 degrees F/225C for 10 minutes. Reduce oven temperature to 350 degrees F/175C and bake for 30-35 minutes or until crust is a gorgeous golden brown, and the juices are bubbling from the pie.

Remove from the oven and allow pie to cool to room temperature before slicing. Serve with vanilla ice cream.

Source: http://joythebaker.com/2012/07/gluten-free-strawberry-ginger-pie/

 

[sister herb]

Gluten Free Lemon, Almond and Polenta Cake

2 1/4 cups unsalted butter, softened plus extra for greasing pans
2 1/4 cups sugar
grated zest of four lemons
juice of 1 lemon
1 teaspoon vanilla extract
6 eggs
5 1/2 cups ground almonds
2 cups polenta
1/2 cup rice or corn flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar for dusting


Preheat the oven to 325 degrees F/160C.

Butter eight mini bread tins and line the bottoms with parchment paper, or line 3 cupcake pans with foil cupcake liners.

Measure out the sugar and lemon zest. With the back of a spoon or a plastic bench knife, rub the lemon zest into the sugar, creating a lemony and fragrant sugar. Beat the butter and sugar until very light and creamy. Add the lemon juice and the vanilla extract. Add the eggs, one by one, beating well after each addition.

Mix together the flour, ground almonds, polenta, rice or corn flour, baking powder and salt and fold into the butter mixture.

Spoon the mixture into the prepared tins and bake for 35-40 minutes (20-25 minutes for cupcakes) or until a knife inserted in the center of one of the cakes comes out clean.

Remove from the oven and cool the cakes in their tins before taking them out.

Sift some powdered sugar over the cooled cakes for decoration.


Source: http://joythebaker.com/2009/03/gluten-free-lemon-almond-and-polenta-cake/

 

[sister herb]

Flourless Peanut Butter Cookies





makes about two dozen cookies
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda

Preheat oven to 350 degrees F/175C. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Roll into walnut sized balls and create a cris-cross pattern with a fork. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to… your mouth.






Source: http://joythebaker.com/2009/04/flourless-peanut-butter-cookies/

 

[Fashionista]

Gluten-Free Strawberry Ginger Pie
makes 1 9-inch pie

For the Crust:
3 cups Gluten-Free Flour, plus more for rolling out
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1 large egg
1/2 cup cold buttermilk

For the Filling:
5 cups fresh strawberries, hulled and sliced in half
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
pinch of salt
heaping 1/4 teaspoon freshly grated nutmeg
2 teaspoon freshly grated ginger (I peeled the ginger and used the small end of a box grater to grate fine.)
1 large egg, beaten and granulated sugar for topping the unbaked pie

To make the Crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. That’s perfect. Shape dough into two disks and wrap in plastic wrap. Allow dough to rest in the fridge for 1 hour. Dough is easiest to roll out when it’s cold and rested.

To make the Filling:
Toss together strawberries, sugar, cornstarch, lemon juice, salt, nutmeg, and ginger. Toss until all ingredients are well coated. Allow mixture to rest in the fridge while you roll out the pie crust.

To assemble to Pie:
Place a rack in the upper third of the oven and preheat oven to 425 degrees F/225C. Line a baking sheet with parchment paper and set aside.

When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fill pie plate with strawberry filling. Brush edges of the pie dough with a bit of water. Repeat the dough rolling process and carefully place second crust on top of filled pie dough. Trim edges to 1/2-inch overhang. Fold the excess dough under and crimp with fingers, pressing together.

Brush top of pie with beaten egg. Sprinkle generously with granulated sugar. Cut 4 small vent holes in the top of the pie. Place pie on prepared baking pan and place in the oven. Bake on 425 degrees F/225C for 10 minutes. Reduce oven temperature to 350 degrees F/175C and bake for 30-35 minutes or until crust is a gorgeous golden brown, and the juices are bubbling from the pie.

Remove from the oven and allow pie to cool to room temperature before slicing. Serve with vanilla ice cream.

Source: http://joythebaker.com/2012/07/gluten-free-strawberry-ginger-pie/

oh my gosh this is the best way for me to learn thanks so much, I've always wanted step by step tutorials on how to make desserts and dishes thanks a lot may allah swt bless u sister

 

[sister herb]

^^ In your service dear. (My task here seems to make you all fat.) Nice if you like it.

 

[Fashionista]

^^ In your service dear. (My task here seems to make you all fat.) Nice if you like it.

do u mind if u did like step by step tutorials on dishes like biryani and other types of delicious dishes pls i just need someone to teach me and ur the best one so far thank u

 

[sister herb]

I afraid I am not the best for teaching anyone making biryani as I have made it only few times before (by the advices of someone from Bangladesh). Maybe here is some other members from the countries where biryani is more familiar to them than to me.

Anyways; if someone here makes biryani first... I can wash the dishes (after taking part for eating of course).

 

[sister herb]

^^ Anyways; here is some tutorial sites about biryani:

http://myhometastes.wordpress.com/photo-tutorial-hyderabadi-chicken-dhum-biryani/
http://www.pickles-and-spices.com/biryani.html
http://zenithtutorials12.blogspot.fi/2013/08/how-to-make-chicken-biryani.html

 

[sister herb]

Gluten-Free Asparagus Quiche
makes one 9-inch quiche

For the Crust:
1 1/2 cups all-purpose gluten-free flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 large egg yolk
1/4 cup buttermilk


For the Filling:
1 1/2 cups diced asparagus
1/2 cup sliced green onions
1/2 tablespoon unsalted butter
salt and pepper to taste
6 large eggs
1 cup milk
1/2 cup plus 2 tablespoons heavy cream
pinch of salt and coarse ground pepper
1 cup grated sharp cheddar cheese or Gruyere cheese

To Make the Crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg yolk and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. That’s perfect. Shape dough into a disk and wrap in plastic wrap. Allow dough to rest in the fridge while you assemble the filling. Dough is easiest to roll out when it’s cold and rested.

When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fold the excess dough under and crimp with fingers.

To Make the Filling:
Place a rack in the center of the oven and preheat oven to 375 degrees F/190C.

In a medium saucepan, over medium heat, melt butter. Add the sliced vegetables and saute until bright green and slightly tender, about 4 minutes. Season with a bit of salt and pepper, remove from heat, and set aside.

In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper. Whisk until well blended.

Add the cooked vegetables to the unbaked pie crust. Sprinkle half of the cheese over the vegetables. Pour egg mixture over vegetables and top with more cheese.

Carefully place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.

Remove from the oven and allow to cool for at least an hour. Serve warm or cool. Quiche will last, well wrapped in the refrigerator, for up to three days.







Gluten-free flour is whisked with sugar, salt, and cold cold butter, too!
Shaggy is good when it comes to pie dough.



I added an egg yolk to the cold buttermilk for this crust. The yolk helps the whole crust bind like a champ.



Give this dough a good sprinkling of flour, and we’re in business. The business of pie dough… clearly.






Any cracks in the crust can easily be mended by pressing the area together with fingers.
It’s not heart surgery. Just get in there and mend.











The quiche filling is simple.
Asparagus to start. Small rounds are sauteed in just a bit of butter, and treated with salt and pepper.



Green onions…



Eggs, milk, and cream.



Sharp cheddar cheese.





Source: http://joythebaker.com/2012/03/gluten-free-asparagus-quiche/

 

[sister herb]

Gluten-Free No-Bake Crispy Chocolate Peanut Butter Bites

Yield: 24 bars or 60+ bite size pieces

1 cup peanut butter
1/2 cup honey
1/2 cup butter
1 1/2 cups dark or semi-sweet chocolate chips
3 cups corn flakes cereal
3 cups crisp rice cereal

Melt the peanut butter, honey and butter in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. (You can also melt this in the microwave in one minute intervals, stirring in between.) When it has melted, remove from the heat. Add the chocolate chips and stir until smooth. Add the cereal about 2 cups at a time, stirring well to coat in between additions.

Transfer to an 8x8 pan and press the mixture to fill the pan out evenly. A larger pan will work as well, the pieces will just be thinner. Refrigerate until the chocolate hardens, at least 2-3 hours. Slice into 1"-2" square pieces. Store in the refrigerator.

 

[sister herb]

Flourless Chocolate Cake

Yield: 16-30 servings
3/4 cup sugar
1/4 teaspoon fine sea salt
1/2 cup water
18 ounces bittersweet dark chocolate
1 cup butter
6 eggs


Preheat oven to 300 degrees F/ 150 C. Generously grease a 10” round springform pan and set side. In a small saucepan over medium heat, whisk together the sugar, salt and water. Simmer, stirring frequently, until completely clear and the sugar is dissolved. Remove from the heat and set aside.

In a glass bowl over a pan of simmering water (or in a microwave at 50% power for 20 second intervals), melt the chocolate. Pour the melted chocolate into a large bowl or the bowl of a stand mixer.

Cut the butter into 1 inch pieces and slowly beat the butter into the melted chocolate one piece at a time.

Pour the hot sugar and water mixture into the chocolate. Beat to combine.

Slowly add the eggs, one at a time, beating thoroughly after each egg is added to the mixture.

Pour the batter into the well-greased springform pan. Prepare a pan larger than the springform pan and set the springform inside it. (I use the broiler pan from my oven. I have also used those huge foil catering pans with a baking sheet underneath.) Pour about 4 cups of boiling water into the bigger pan, or enough water to fill the pan about halfway up the sides of the springform pan.

Carefully set the pans in the oven and bake the cake in the water bath. Bake at 300 degrees F/150 C for 45-50 minutes. The center of the cake will still look wet when it is finished baking. Chill the cake overnight in the pan. Remove the springform ring prior to serving.

Slice into very thin pieces and serve topped with fresh whipped cream or fresh berries.

 

[Um Ibrahim]

Flourless Peanut Butter Cookies







makes about two dozen cookies
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda

Preheat oven to 350 degrees F/175C. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Roll into walnut sized balls and create a cris-cross pattern with a fork. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to… your mouth.






Source: http://joythebaker.com/2009/04/flourless-peanut-butter-cookies/

I'll be trying these tonight, inshaaAllah! Thanks sister herb

 

[sister herb]

Salam alaykum

I am glad if some of recipes will help someone - by tasty way. Don´t forget to tell how it tasted.

 

[ketnoimang]

So delicious ! i like cake and milk...coffee

 

[sister herb]

Cauliflower Crust Pizza... Gluten-Free, Grain-Free

Crust: makes 2(6 inch) pizzas

1 head of cauliflower, cut in florets
1 ex-large egg
1/2 scant lightly packed shredded mozzarella
1 tsp Italian seasoning (you could also use oregano only)
1/4 cup Parmesan cheese, shredded
salt and pepper to taste
olive oil


Toppings of choice:
mozzarella cheese, fontina, or mixed cheeses, shredded
thinly sliced onion
chopped bell peppers
sliced mushrooms
sliced olives
cooked chicken or meat
pizza sauce or barbecue sauce
shredded basil
dried pepper flakes


Directions:

• Preheat oven to 400 deg F/200 C.
• Line a baking sheet with parchment paper, then brush parchment paper with oil

1. Bring a pot of water to a rolling boil and add a pinch of salt.

2. In the meantime, cut cauliflower in florets and place florets in a food processor bowl. Pulse raw cauliflower florets until you achieve a rice-like texture.

3. Add the rice-like cauliflower to the boiling water. Cook for 3-4 minutes.... you don't want to over cook it and get mushy.

4. Get a large colander and place a clean, thin dish cloth inside.

5. When the cauliflower "rice" has cooked a bit, pour the hot water and cauliflower over the dish cloth. Allow to drain and cool somewhat.

6. Twist cloth around the cauliflower rice to remove as much of the liquid as possible... mine was still hot to handle with bare hands, so I used my tongs. When you think there's no more liquid, squeeze again. This is essential... and key to a non-soggy crust!




7. In a large bowl, mix the strained rice, egg, mozzarella cheese, and spices.... season with a bit of salt and pepper. Go light on the salt as the toppings can get to be salty later on. Divide mixture in 2.

8. Place about 1 TBS of the shredded Parmesan on the left side of the baking sheet( that has been lined with parchment paper and oiled lightly)... sprinkling the cheese to form a rough circle about 6 inch in diameter. Add another 1 TBS of shredded Parmesan cheese on the right side of the baking sheet and repeat another circle of Parmesan cheese. You are basically making the base for 2 cauliflower crusts.... it will help with crisping up the crust and give it extra flavor.

9. Add half the mixture of cauliflower on top of one of the Parmesan cheese circles. Using your hands, spread out the cauliflower mixture to form a round circle... roughly 6 inches in diameter and 1/2 inch thick. You can form a "lip around the crust, if you like... really, not necessary. Sprinkle crust with additional 1 TBS Parmesan cheese on top of crust. Repeat with the second half.




10. Place crust to bake in a preheated oven for about 40 minutes.... or until nicely browned.

11. Remove crust, add sauce and toppings of choice. Bake for another 10 minutes or so... or until cheese is bubbly.



Source: http://homecookinginmontana.blogspot.fi/2013/04/cauliflower-crust-pizza-gluten-free.html