 |
||||||
|
|
|
|
|
RECIPES OF THE MONTH
◊Banana Roll-Ups 6 bananas 1 cup peanut butter or Nutella 1⁄2 cup raisins 1⁄2 cup gluten-free granola 1⁄2 cup chocolate chips 1) Peel bananas and cut in half lengthwise. 2) Spread either peanut butter or Nutella all over banana pieces. 3) Combine raisins, granola and chocolate chips in bowl. 4) Sprinkle mixture on top of bananas. 5) Chill before serving. Goes great with a glass of milk. ◊Risotto 1 cup risotto Italian style rice 2 Tablespoon olive oil 1⁄2 cup chopped onion 1⁄2 cup sliced mushrooms 3 cups (approximately) of chicken or vegetable broth 1 pkg frozen chopped spinach, thawed 1⁄4 cup grated freshly grated parmesan cheese 1) Place onion, mushrooms, and olive oil in a saucepan. 2) Sauté on medium heat until onion is clear. 3) Add the rice and sauté, stirring until all grains are coated with oil, and the rice starts to turn golden, about 2 minutes. 4) Add 1 cup of the broth. Stir until liquid is absorbed. 5) Gradually stir remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup. When rice is almost soft, add the chopped spinach and freshly grated parmesan cheese. 6) Stir a few minutes longer, then turn out into a serving bowl. 7) Top with extra parmesan cheese. Good as a side dish, or as a vegetarian main dish served with a salad. Microwave instructions. Combine 1 cup rice, 2 Tablespoon butter or oil, and 3 cups warm broth in a microwave-safe round casserole. Cover; microwave on high about 18 minutes. Stir 2 or 3 times during process. Add drained, thawed chopped spinach and freshly grated parmesan cheese. Remove from microwave, stir. Let stand covered 5 minutes. ◊Berry Whip 1 pkg fresh or frozen blueberries 1 pkg fresh or frozen strawberries 1 pkg fresh or frozen raspberries 1 Tablespoon Cool Whip per serving prepared 1) In medium bowl, gently stir together berries. 2) Spoon into four small bowls. 3) Top each with 1 Tablespoon of Cool Whip. ◊Chocolate Dipped Macaroons 1 (14 oz) pkg shredded coconut 2/3 cup sugar 6 Tablespoon all purpose gluten-free flour 4 egg whites 1 teaspoon almond extract 1 pkg semi-sweet chocolate chips 1) Preheat oven to 325 degrees. 2) Mix coconut, sugar, and flour in a bowl. 3) Blend in almond extract and egg whites. 4) Drop by spoonfuls onto greased and floured cookie sheets. 5) Bake for 20 minutes. 6) In separate bowl melt chocolate chips. 7) Partially dip macaroons in melted chocolate. 8) Refrigerate until chocolate solidifies. |
|
|
||||||
 |
|
Copyright © 2008 National Foundation for Celiac Awareness. All rights reserved. Created by NetReach ®
The information found on this website is not intended to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical condition. We urge you to always seek the advice of your physician. There is no replacement for personal medical treatment and advice from your personal physician. This site was last updated on September 3, 2008. If you have questions, please contact webmaster@celiaccentral.org | View Site Map Privacy Policy: NFCA does not share or otherwise disclose any personal information, including your name, address, or email addresses with other organizations. Only NFCA staff has access to personally identifiable information provided by visitors to our site. NFCA will never share information with third parties. |