Marinated Pork Medallions

Delicious for any occasion & so easy to plate & take. Medallions may be cut in half for appetizer portions.

1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh thyme, or 1/2 tsp. dried thyme
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 tablespoons brown sugar firmly packed
2 cloves Garlic, finely minced
1 2-pound pork tenderloin, trimmed of fat

1. For marinade, combine all ingredients except pork tenderloin. Place pork tenderloin in marinade. Seal & place in refrigerator for 24-hours. Allow to come to room temperature prior to cooking.

2. Preheat oven to 375 degrees Fahrenheit. Bake, uncovered, in marinade for 15 minutes. Remove from oven & discard marinade. Return to oven & continue to bake for 10 to 12 minutes or until internal temperature reaches 145 degrees Fahrenheit. Remove from oven & allow to rest for 10 minutes. Slice into 3/8-inch slices. To serve, arrange on platter. Garnish with curly leaf parsley & cherry tomatoes.

Servings: 4

Total Time: 24 hours and 55 minutes

Oven Temperature: 375°F

Nutrition (per serving): 117 calories, 46 calories from fat, 5.2g total fat, 20mg cholesterol, 165.3mg sodium, 133.6mg potassium, 10.5g carbohydrates, <1g fiber, 9.1g sugar, 6.6g protein.

Recipe Type: Entree, Gluten Free

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Google+

4-U-Gluten-Free Facebook Fan Page

Confetti Rice Salad

Beautiful, perfect for the holidays!

1 1/2 cups Arborio rice, cooked
1/2 English cucumber
1 cup carrot sticks
1 cup frozen English peas
1/2 cup red bell pepper cut into 1/4-inch cubes
4 ounces pimento, drained & chopped
1/2 cup Italian dressing
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
Leaf lettuce, washed & drained
Carrot curls (optional)

1. Combine all ingredients except the lettuce. Allow to chill for at least 2 hours or longer.

2. To serve, fluff salad with salad tongs, and spoon onto salad plates lined with lettuce leaves. Garnish with carrot curls, if desired.

Servings: 8

Total Time: 2 hours and 30 minutes

Nutrition (per serving): 227 calories, 38 calories from fat, 4.4g total fat, 0mg cholesterol, 319.9mg sodium, 247.3mg potassium, 45g carbohydrates, <1g fiber, 13.4g sugar, 3.1g protein

Join my Google+Circle

4 U Gluten Free Fan Page

Winter Squash Bisque

Any winter squash may be used in this recipe, and the amount squash used can vary slightly to within a half of a pound. 

This recipe should come with a warning--very, very rich, making a terrific first course.

2 pounds winter squash

1 tablespoon extra virgin olive oil
1 cup onion, finely chopped
1/4 teaspoon cumin
1 tablespoon fresh garlic minced
1 1/2 teaspoons fresh ginger root, minced
1/4 teaspoon nutmeg
2 tablespoons maple syrup (pure, not maple flavored)
1 1/2 tablespoons La Choy soy sauce, gluten free
3 tablespoons bourbon
1/4 cup dry cooking sherry
2 1/2 cups homemade chicken stock
3/4 cup heavy cream
3/4 teaspoon kosher salt
2 tablespoons cornstarch dissolved in 2 tablespoons water
sour cream, (optional)
Parsley for garnish

1. Preheat oven to 350 degrees Fahrenheit.

2. Using a sharp knife, cut squash in half, remove seeds and strings from cavity. Line baking sheet with foil sprayed with cooking spray. Lay squash halves cut side down. Place in oven for 60 to 90 minutes, or until very soft. Remove from oven and allow to cool about 20 to 30 minutes. Remove skin from flesh; set aside.

3. Place olive oil in large sauce pan over low heat. Add onion and cook until onions are translucent and starting to brown slightly. Add cumin, garlic, ginger and nutmeg. Cook for 3 to 5 minutes or until the aroma of the spices is prominent. Add syrup, soy sauce, bourbon, cooking sherry, squash and chicken stock. Puree mixture using a hand mixer. Turn heat to medium-low and bring mixture to a low simmer. Add heavy cream, salt and cornstarch mixture. Cook for 10 to 15 minutes or until thickened.

4. To serve, pour into individual soup bowls. Garnish with a dollop of sour cream and a sprig of curly parsley.

Servings: 4      Yield: @ 1 quart

Total Time: 2 hours and 35 minutes

Oven Temperature: 350°F

Nutrition (per serving): 451 calories, 195 calories from fat, 22.1g total fat, 65.6mg cholesterol, 798mg sodium, 1109.7mg potassium, 50g carbohydrates, 5.4g fiber, 15.3g sugar, 8g protein.

Recipe Type: Gluten Free, Side Dish, Soups, Vegetables, Vegetarian

Author's Notes:

1. If serving as a first course, reduce serving size from 1 cup to about 1/2 cup, otherwise no one can finish their meal.

2. The key to making this bisque is to not get in hurry. I cook my squash and chop all the ingredients one day, refrigerator ingredients and then cook the bisque the next day, using very low heat.

3. I also keep homemade chicken stock divided into 2 cup portions in my freezer

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Join my Google+ Circle
4-U-Gluten-Free Facebook Fan Page

Italian Sausage and Mushroom Quiche

Coming up with new and different gluten free dishes is never boring with the sky being the limit. This wonderful quiche is great for breakfast or may be served at a brunch. To round our for a complete meal, simply add a compote of fresh fruit and a mimosa! Enjoy!

12 ounces bulk Italian sausage, broken into small pieces
2 tablespoons red sweet red onion, minced
1/2 cup  mushrooms, finely chopped
5 eggs , lightly beaten
1/4 cup heavy cream
2 cups Asiago cheese, grated
1/2 cup Italian four-cheese  blend
2 teaspoons  fresh oregano, chopped or 4 teaspoons dried oregano
2 teaspoons  fresh thyme, finely chopped, or 4 teaspoons dried thyme
1 tablespoon fresh basil leaves, finely chopped, or 2 tablespoons dried basil
1 teaspoon kosher salt

1. Preheat oven to 400 degrees Fahrenheit. Spray 8- to 9-inch quiche pan with non-stick cooking spray; set aside.

2. In a medium skillet, cook sausage stirring frequently, until browned, about 6 to 8 minutes. Add onions and mushrooms; continue to cook until heated. Drain thoroughly.

3. In a medium bowl, combine beaten eggs, cream, cheeses, spices, salt and parsley. Add sausage mixture to  egg mixture and combine thoroughtly. Pour mixture into prepared baking dish and bake 35 to 30 minutes or until the mixture has set and the top is golden brown. Cool quiche for 10 to 15 minutes before moving it to a serving platter.

4. Cut the quiche into wedges. Serve warm.

Servings: 10

Total Time: 1 hour and 5 minutes

Oven Temperature: 400°F

Nutrition (per serving): 571 calories, 447 calories from fat, 49.7g total fat, 215.6mg cholesterol, 1463.2mg sodium, 380.4mg potassium, 2.6g carbohydrates, <1g fiber, <1g sugar, 27.6g protein.

Recipe Type: Breakfast, Breakfast Foods, Brunch, Gluten Free, Main Dish, Casserole/Quiche

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Fan me on Facebook @ 4-U-Gluten-Free
Join my Google+ Circle

Chicken and Cheese Soufflé

4 tablespoons butter, softened to room temperature
1/4 cup Jackie's Quick Bread Flour Blend (recipe follows)
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups sharp cheddar cheese, grated
1/2 cup Asiago cheese, grated
2 cups frozen spinach, thawed & squeezed dry
2 cups cook chicken breast, cubed
1 cup bread crumbs made from Ener-G Gluten White Rice Bread
6 eggs yolks and whites divided

1. Place rack in center of oven. Preheat oven to 400 degrees Fahrenheit. Spray bottom and sides of 2-quart soufflé dish with non-stick cooking spray. Set aside.

2. Place butter in medium saucepan over medium-low heat. Add flour and cook, stirring constantly for about 1 to minutes or until flour begins to brown slightly. Very slowly add milk, whisking until the mixture is smooth and creamy. Turn temperature to medium and bring mixture to a simmer. Continue to stir constantly until mixture begins to thicken. Add nutmeg and salt; stir to combine and remove from heat. Add the cheeses, spinach, chicken, egg yolks and bread crumbs. Stir to combine; set aside.

3. Place egg whites in a large mixing bowl and using an electric mixer beat on high until egg white hold stiff peaks. Stir about 1/4 of egg whites into the chicken mixture. Gently folk in remaining egg whites and spoon mixture into prepared soufflé dish. Bake 55 to 60 minutes or until the top is puffed, firm and golden. Serve immediately.

Servings: 8

Total Time: 1 hour and 10 minutes

Oven Temperature: 400°F

Nutrition (per serving): 370 calories, 185 calories from fat, 20.7g total fat, 75.8mg cholesterol, 798.3mg sodium, 386.3mg potassium, 18.3g carbohydrates, 1.2g fiber, 8g sugar, 26.6g protein.

Recipe Type: Breakfast, Brunch, Casseroles, Entree, Gluten Free, Main Dish, Meat, Poultry

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons   Xanthan Gum
1 teaspoon cream of tartar

1. In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25
Yield: 6 1/4 cups

Total Time: 20 minutes

Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.

Recipe Type: Gluten Free, Custom Flour Blend

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Chicken and Cheese Souffle

Creamed Asparagus Soup

1 cup fresh asparagus, minced
2 tablespoons onion finely chopped
1 clove garlic, minced
1/4 cup  butter
1/2 teaspoon salt
3 tablespoons cornstarch dissolved in 2 tablespoons water
1 1/4 cup chicken stock
1 tablespoon fresh flat-leaf parsley, finely minced
1/4 cup dry white wine, such as Chardonay or Sauvignon Blanc

1. Place asparagus, green onions, and garlic in food processor. Process until very fine; set aside. Melt butter in large sauce pan. Add processed vegetables, seasoning and salt and sauté until tender, about 5 minutes.

2. Dissolve corn starch in water, stirring until smooth. Pour dissolved cornstarch into mixture; cook over medium heat for 1 minute. Gradually add chicken broth to pan. Cook mixture, stirring constantly until mixture is thick and bubbly.

3. Remove from heat, and divide mixture into two equal parts. Process each half again until pureed. Combine before adding whipping cream and parsley. Return to sauce pan and continue to cook until thoroughly heated, stirring often. Stir in wine just before serving. Garnish with a dollop of sour cream and a sprig parsley.

Servings: 6
Yield: 1 quart

Total Time: 1 hour

Nutrition (per serving): 106 calories, 71 calories from fat, 8g total fat, 20.3mg cholesterol, 350.6mg sodium, 109.4mg potassium, 5.4g carbohydrates, <1g fiber, <1g sugar, 1.8g protein.

Recipe Type: Gluten Free, Side Dish, Soups, Vegetables, Vegetarian

Author's Note:

If preparing to freeze for use later, prepare as directed, BUT do not add the parsley or white. Freeze individual portions. When ready to use, thaw frozen soup in refrigerator over night. Place over medium heat & bring to simmer. Add 2/4 cup additional whipping cream per serving. Then, add parsley & wine & garnish with sour cream & a parsley sprig.

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Become a Facebook fan of 4 U Gluten Free

Follow & tweet with 4 U Gluten Free on Twitter

Join my Circle on Google+