Gail’s Favorite Gluten-Free Recipes

Gail no longer needs to worry about being gluten-free. But these recipes are delicious!

DANIEL PLAN (GLUTEN AND SHELLFISH FREE RECIPES TO MAINTAIN A HEALTHY WEIGHT AND GOOD NUTRITION)

TACOS with ground beef

2 tablespoons canola oil (omit)
3/4 cup chopped onion
1 pound ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt (omit)
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce

1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether, although I think the meat really needs a little kick and adding the jalapeno without seeds didn’t make the dish overly spicy)

Taco shells
Additional taco garnishes

Directions: In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.

Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.

SOCCA (GLUTEN FREE FLATBREAD)

1 C (4.5 oz.) chickpea flour
1 C (8 oz.) water
1 ½ tbsp. extra virgin olive oil, plus more for the pan
½ tsp. salt (may want to omit)

Optional seasonings: 1 tbsp. chopped fresh herbs (rosemary, thyme, oregano), 1-2 cloves minced garlic, 1/8 to ½ tsp. spice (chili powder, cumin, smoked paprika, za’atar)

Equipment: 10 in. cast iron skillet, pie tin or other metal baking dish

Makes thick 10 in. pancake or 2 thin 10 in. pancakes (recipe can be multiplied)

1. Prepare the Chickpea Batter – Whisk together the chickpea flour, water, olive oil, salt in a small bowl. Let rest for 1/2 hour to 2 hours to give flour time to absorb the water.
2. Heat the Broiler and the Pan – Set an oven rack six inches below your broiler and turn on the broiler. Set a cast iron skillet or other baking dish on rack to warm for 5 minutes.
3. Pour the Batter – Remove skillet from oven with mitts. Add tsp. of olive oil and swirl to coat bottom of pan. Whisk the chickpea batter quickly then pour half into the hot skillet, more if you want a thick pancake, thinner for 2 thin pancakes. Tilt pan so batter coats bottom.
4. Broil the Socca – Broil for 3 to 5 minutes until top begins to blisters and browns. If you find the top browning before the batter is fully set, move the skillet to a lower oven rack until done. The socca should be fairly flexible in the middle but crispy on the edges.
5. Slice and Serve – Use a spatula to work your way under the socca and ease it from the pan. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with a little good olive oil. Repeat with any remaining batter.

Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to a week.

Additional Notes:
• To Bake in the Oven: Heat the oven to 450°F and pre-heat the baking dish for 5 minutes. Bake the socca for 8-10 minutes, until it’s cooked through, then run it under the broiler to blister the top.
• To Bake on the Stove Top: Film a pan with oil and set over medium-high heat. Pour in the socca batter. After about 3 minutes when the edges are firm, gently lift the pancake and flip it. Cook on the other side for another 2 to 3 minutes, until both surfaces are dry and beginning to brown.
• Finding Chickpea Flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob’s Red Mill also sells it in packages. Look for it under the name “garbanzo bean flour” if you’re having trouble finding it. They are the same product.

HEALTHY HUMMUS

3 garlic cloves, more if you like
¼ C plain low-fat yogurt
1 tbsp. lemon juice
1 tsp. olive oil
¼ tsp. salt
¼ tsp. paprika
1/8 tsp. pepper
1 19 oz. can chick peas, drained and rinsed
1 tbsp. fresh parsley chopped

Combine everything in blender or food processor and process until smooth. The blender gives the best result. If you need more liquid to make a nice consistency, add a bit more yogurt. Chill. Serve with pitas or as a veggie dip.

FREEZING AVOCADOS

Freeze ripe avocados two ways: one peeled and quartered, and the other mashed with a little bit of lemon juice. Both versions were placed in plastic freezer bags and frozen for several days. When she was ready to use them she simple defrosted them in a bowl of cold water and “they returned to their rich and creamy state”.

QUINOA AND BLACK BEANS

1 tsp. vegetable oil
1 onion chopped
3 cloves garlic, peeled and chopped
¾ C uncooked quinoa
1½ C vegetable broth
1 tsp. ground cumin
¼ tsp. cayenne pepper
Salt and pepper to taste
1 C frozen corn kernels
2 15 oz. cans black beans, rinsed and drained
½ C chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

BERRY SMOOTHIE (can throw in your flax oil here)

Almond milk (1/4 full on blender)
Frozen berries of choice, blueberries preferred (1 C)
Small banana
Protein (tofu?) about ½ C

Blend all together. BREAKFAST!

FAST AND EASY MILK (can throw in your flax oil here)

2 tbsp. almond or pecan butter
2 C WATER

Blend for 10 seconds or less and you’re good to go.

Now with this base, you’re good to go.

Fruit of your choice (what’s in season, try blueberries)
She used fresh peaches (2 or 3 from farmer’s market)
1 banana
2 or 3 kale leaves (also a protein source)
Heaping tbsp. of Hemp seed

Blend for about a minute.

BROWN RICE PASTA SPAGHETTI (Italian style)

Brown rice spaghetti pasta
Fresh diced Roma Tomatoes
Fresh chopped basil
Drizzle with a little olive oil

Toss with your hands over hot pasta

Just a little bit of parmesan cheese (grate over the pasta)

Season with salt and pepper. Can add a little bit of diced chicken to add protein

 

BROWN RICE SPAGHETTI (vegetable style)

Brown rice spaghetti pasta
Finely shredded zucchini or yellow squash added over hot pasta
Little bit of fresh chopped carrots over hot pasta
Finish off with little drizzle of extra virgin olive oil
Little bit of salt and pepper
Can add a bit of fresh basil
Can add a bit of Italian parsley
Can add a bit of diced chicken (for protein)

WRAPS (gluten free wrap, like 7 grain? Can use a soft corn tortilla, if can’t find wheat free wrap, make falafel patties
Avocado pureed with Greek Yogurt, spread out on wrap
Layer on your choice of greens (leftover from salad, try spinach)
Some fresh sliced Roma tomatoes next
Organic, thinly sliced turkey next
Slice up a little bit of avocado (healthy fat)
Roll it up like a sushi. Great food to take out with. Great for a couple days, as long as wrap doesn’t get soggy

 

NAPPA CABBAGE WRAP

Nappa leaf
Layer with a hummus or pumpkin seed spread (1 to 2 tbsp.)
Press spread with a tablespoon
Sprinkle in grated carrots, layer in julienne yellow squash, fresh vibrant tomatoes (sliced in half),
some sliced avocado
top with fresh cilantro

 

CHICKEN BREAST

Boneless, skinless chicken breast
Cut in half, right down the middle, to make two thin slices
Season with salt and pepper and granulated garlic
Heat up pan, add little bit of olive oil
Want to hear a sizzle when the chicken hits the pan
Cook until nice and golden brown
Turn it over, splash with chicken broth.
Turn over, turn heat down, add lid, steam to finish in 5 minutes.
Don’t let pan get dry, add more broth if necessary

Dice or chop for salads, pasta, etc. Or use as a sandwich.

 

LEMON BAKED CHICKEN

1 frying chicken (2.5 to 3 lbs.)
2 T oil or melted margarine
3 tbsps. Lemon juice
1 clove garlic, crushed
Freshly ground black pepper

In a bowl, combine lemon juice, oil, garlic and pepper. Arrange chicken in a shallow casserole or baking pan, and pour over it the lemon and oil mixture. Cover and bake at 350 degrees F until tender, about 40 minutes, basting occasionally. Uncover casserole and bake 10 minutes longer to allow chicken to brown.

CHILI CON CARNE

2 tbsp. oil
½ C chopped green pepper
½ C chopped onion
1 lb. lean ground beef
2 C canned tomatoes
1 10.5 oz. can tomato soup (may want to substitute pureed tomatoes)
½ tsp. paprika
1/8 tsp. cayenne pepper
1 bay leaf
1 tbsp. chili powder
1 clove garlic
1 16 oz. can red kidney beans with liquid

Heat oil in a 10-inch skillet, then brown the green pepper, onion and ground beef in the oil, stirring occasionally. Add the tomatoes, tomato puree, paprika, cayenne pepper, bay leaf and chili powder. Cover, simmer over low heat for about 1 hour, stirring occasionally. (Add more water if the mixture becomes too thick). Then add the garlic and kidney beans with liquid and heat thoroughly.

CUBED STEAKS PAPRIKA

1 tbsp. butter or margarine
4 4 to 6 oz. beef cubed steaks
1 C sliced fresh mushrooms
½ C chopped onion (1 medium)
1 clove garlic, minced
2 tsps. Paprika
1/4 tsp. black pepper
1 C beef broth
½ C dairy sour cream (use Greek yogurt instead)
2 tbsps. (use brown rice flour)
2 C hot cooked brown rice noodles

In 12 in. skillet melt butter over medium-high heat until butter sizzles. Add steaks, reduce heat to medium and cook for 5 to 8 minutes or until done (160 degrees F), turning once. Remove meat, reserving drippings in skillet. For sauce, cook mushrooms, onion, garlic, paprika, and pepper in reserved drippings in skillet until mushrooms are tender. Stir in broth. Stir together yogurt and flour, stir into skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Return steaks to skillet with sauce; heat through. Serve with brown rice or brown rice pasta.

 

MARINARA SAUCE

1/2 cup extra-virgin olive oil (cut oil to about ¼ C)
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt (omit salt)
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

 

SPAGHETTI WITH BLACK BEANS AND OLIVES

7 ounces black beans, canned or fresh (rinsed)
6 ounces of small black olives
1 1/2 cups marinara sauce, homemade or jar
1/4 cup basil, parsley or spinach; finely chopped (optional)
8 ounces whole grain GLUTEN FREE spaghetti, approx. half a box

Directions
In a medium sauce pan boil your spaghetti until al dente (tender, yet a little firm)
In a small sauce pan while the spaghetti is cooking, warm the marinara sauce together with the black beans and olives. If using, add 1/4 finely chopped basil, parsley or spinach for added flavor and nutrients during the last five minutes.

FALAFEL PATTIES

1 C garbanzo bean flour
¼ tsp. sea salt
¼ tsp. baking soda
1 tsp. parsley flakes
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. garlic powder
¼ tsp. onion powder
2 tsp. fresh lemon juice
½ C hot water
2 tbsp. olive oil (for frying)

Combine all the dry ingredients in a bowl and blend thoroughly. Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes.

In a frying pan, heat oil on medium-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, batter will need to be cooked in a couple batches. Makes 12 falafel patties. Serve inside pitas with tomato, lettuce and tahini sauce.

 

Try grapefruit, avocado and kale salad

Spinach and blueberries very good for you

Kale in the oven at 115 degrees makes a great snack

 

BARBECUED HAMBURGER with mushrooms

1 lb. lean ground beef
1 C mushrooms sliced
1 onion, diced
½ C Tomato puree
1 1/2 tsp. chili powder
1 tsp. prepared mustard
2 tsp. rice vinegar (which has some sweetness to it, so it works)

Brown meat, onions in a large skillet. Pour off the fat that accumulates.
Add all other ingredients, mixing well, and simmer 20 to 30 minutes, uncovered.
Spoon into falafel patties or wraps with nappa cabbage or other veggies

 

CHINESE GREENS WITH CHICKEN (Chinese)

½ lb. chicken
2 t cornstarch
2 t tamari sauce
1 ½ lb. bok choy
3 T oil
½ C soup stock
¼ t salt (may want to omit)
2 t cornstarch dissolved in 1 T water

Other vegetables may be substituted. Adjust steaming time and soup stock. Dense vegetables such as broccoli require longer cooking, more soup stock required.

1. Slice chicken ¼ in. thick against the grain. Marinate chicken in cornstarch, tamari sauce.
2. Cut bok choy in ½ in. diagonal slices.
3. Heat 2 T oil in wok and stir-fry chicken on high heat until done; remove from wok and set aside.
4. Add 1 T oil and stir-fry bok choy on high heat for ½ min. Add soup stock, salt, cover bring to boil and steam 1 min.
5. Return chicken to wok and mix, add enough conrstarch mixture to thicken. Serve with brown rice.

 

BROCCOLI WITH BEEF (Chinese)

½ lb. flank steak, sliced thin against the grain
2 t cornstarch
2 t tamari sauce
1 ½ lb. broccoli
2 T oil
½ t salt (may want to omit)
½ C soup stock
Some cornstarch for thickening

This recipe is good for dense vegetables such as cauliflower, green beans and asparagus (see your Chinese cook book)

1. Combine beef with cornstarch, tamari sauce. Set aside. Cut broccoli flowerets into 2 in. lengths, separating into small clusters. Peel stem and cut in ½ in. thick diagonal slices.
2. Heat wok, add oil and stir-fry beef slices on high heat until done. Remove and set aside.
3. Add broccoli to wok. Add salt and soup stock. Cover wok, bring to a boil and cook 2-3 min. Then return beef to wok and thicken with cornstarch mixture. Stir to combine all ingredients.

STIR-FRIED RICE VERMICELLI (Japanese)

1 ½ to 3 oz. brown rice spaghetti or angel hair
7 oz. skinned and boned chicken breast
A=1/4 t salt, 2 t sake (try white wine)
3 green peppers
3 dried shiitake mushrooms
2 stalks celery
5 ¼ oz. cabbage
B=1 T sake, 1 t mirin, 1 ½ t salt
C=1/2 t sesame oil, dash of pepper
3 T vegetable oil

1. Cook pasta.
2. Cut the pasta for easy handling.
3. Marinate chicken pieces in A. Trim stems of mushrooms; slice thinly. Cut cabbage into serving size; cut green peppers into quarters lengthwise, remove seeds, and cut celery into diagonal slices.
4. Heat 3T oil in wok or 12 in. skillet; add chicken pieces and saute until done over high heat.
5. Add vegetables and stir-fry over high heat; add rice pasta and ingredients B and stir-fry until all vegetables are tender.
6. Add ingredients C just before turning heat off. Toss lightly.

 

SIMMERED CABBAGE AND SHIITAKE MUSHROOMS (Japanese)

8 dried shiitake mushrooms, softened. (reserve soaking liquid)
½ head cabbage
Simmering stock: 1 ¼ C reserved liquid from shiitake mushrooms, 1/3 C mirin (rice vinegar), 3 ½ T tamari sauce

 

SUKIYAKI (Japanese)

1 lb. thinly sliced beef, tenderloin or boneless sirloin steak
4 leeks, cut diagonally
1 onion, cut into wedges
10 oz. Chinese cabbage, cut into 1 ½ in. squares
4 oz. spinach leaves
Carrots or celery stalks
2 dried shiitake mushrooms, softened
14 – 16 oz. grilled or regular tofu
10 oz. shirataki (konjac flour, not yam flour)
Wari-Shita (cooking broth): 2/3 C dashi stock (2/3 C dashi stock, ¼ C tamari sauce, 1/3 C mirin, 1 T sake) or buy sukiyaki sauce

1. Slice beef
2. Cut tofu into 1 in. cubes. Parboil shirataki; chop roughly. Place all prepared ingredients on a large platter attractively.
3. Heat 12 in. skillet to moderate heat. Grease skillet well.
4. Add a few slices of beef to be cooked.
5. Push to one side and add other ingredients separately; add enough cooking broth to cover 1/3 of ingredients, not too much. Cook more later. Add more broth or water while cooking, adjusting flavor to your taste.

STEAMED WHITE FISH (Japanese)

4-5 oz. each white meat fish fillets (flounder, cod, red snapper, sea bass or mackerel)
12-16 oz. tofu
4 dried shiitake mushrooms
1 scallion
4 pieces 2 in kombu (kelp)
2 T sake
2/3 C dashi stock

Condiments: Ponzu Sauce or lemon or lime juice with tamari sauce

1. Cut tofu into quarters. Soften dried shiitake in lukewarm water; cut into halves. In individual heat proof bowls, place kombu on bottom; arrange tofu, shiitake mushrooms and fish fillets. Pour over ½ t sake and ¼ C dashi stock. Steam uncovered in hot steamer, for 20 minutes over high heat.
2. Use heat proof glass ware, 7 X 5 X 1 ½ in (18X13X6.5 cm) for steaming 4 pieces of fish fillets. Warm individual bowls in hot water before serving. Garnish with chopped scallion.

BROWN RICE WITH ADZUKI BEANS (Japanese)

2 C brown rice, washed
1 C adzuki beans, washed and soaked 6 to 8 hours
Kelp
4 ½ C water, including water used to soak beans
Small pinch of sea salt

Drain water from soaked beans and set aside. Place beans and brown rice and kelp in pressure cooker. Add water used to soak beans plus fresh water, according to amount suggested above. Mix rice and beans. Place uncovered pressure cooker over low flame until water just begins to boil. Add sea salt, cover, turn flame to high. Reduce to medium low when pressure is up. Cook 45 to 50 minutes. Remove from heat, allow pressure to come down, and remove cover. Allow rice and beans to sit 4-5 minutes. Serve.

CREAMED CHICKEN LIVERS

2 large onions, sliced (about 1 ½ lbs.)
1 ½ C chicken stock
¼ tsp. dried thyme
1 lb. chicken livers (from free-range chickens)
1 tbsp. oil
1 large green pepper sliced (optional)
½ lb. mushrooms, sliced (optional)
1 C cherry tomatoes, halved (optional)

Simmer the onions and stock in a large covered frying pan or Dutch oven for 20 minutes, or until very soft. With a slotted spoon, transfer the onions to a blender or food processor, and liquefy them. Gradually add enough Stock to make the onions the consistency of a light sauce or medium thick gravy. Add the thyme.

Using the same pan, saute the chicken livers in the oil for 7 or 8 minutes, until lightly brown. Remove from the pan, and cut into bite-size pieces.

Saute the peppers, mushrooms and tomatoes in the same pan. Return the livers to the pan, and cook just until the pink disappears. Don’t overcook or they’ll toughen.

Pour the onion sauce over the livers, and heat through.

GINGER VINAIGRETTE

1/3 C olive oil
1/3 C white or red wine vinegar, rice vinegar, or white vinegar
2 tsp. honey
1 tsp. grated fresh ginger
¼ tsp. dry mustard or 1 tsp. Dijon-style mustard
1 clove garlic, minced
1/8 tsp. black pepper

In a screw-top jar combine oil, vinegar, honey, ginger, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator for up to 1 week. Shake before serving.

BASIC CHICKEN STOCK (Chinese stock from bones or whole chicken)

1 chicken or 3 C bones
8 C water
2 slices ginger root
1 scallion

1. Place the chicken or bones, ginger, scallion and the water in a pot and bring to a full boil on high heat. The proper proportion of water to bones is just enough water to cover the bones, if enough bones have been accumulated. Skim froth and fat, turn temperature to simmer, cover and simmer stock for 1 hour or until chicken is cooked.
2. Remove chicken or bones and strain soup stock with a fine mesh strainer. Cheese cloth may be used if desired. Skinm soup of excess fat. Allow soup to cool, then refrigerate. Fat will harden on the surface and can be easily removed with a strainer.

Freeze stock in ice cube trays, then store in plastic bags and use as needed.

SPICY BEEF (modified Chinese)

½ lb. beef steak
2 t tamari sauce
1 t sugar (omit)
2 t cornstarch
2 T oil
1 T oil
1 clove garlic, minced
1 t minced ginger root
1 ½ t hummus
1 green pepper or carrots cut into shreds
1 t rice wine
½ t sugar (omit)
½ t salt (omit)
1 t sesame oil
¼ C shredded green onions

Serve this dish with lettuce cups, use the small inside leaves of a head of lettuce as a cup. Scoop some beef into the cup and eat like a sandwich.

1. Slice beef thin against the grain. Then cut into shreds to resemble bean sprouts. Coat beef with tamari sauce, sugar and cornstarch.
2. Heat wok, add 2T oil and stir-fry beef until done. Remove from wok and set aside.
3. Add 1 T oil to wok, fry garlic, ginger and hummus for a few seconds. Add shredded green pepper and stir to combine ingredients. Add rice wine, sugar, salt and sesame seed oil. Return beef to wok, mix in green onions and cook ½ min. to thoroughly combine ingredients.

BROILED GINGER STEAK (modified Chinese)

1 ½-2 lbs. tender steak
1/3 C tamari sauce
¼ C mirin or sweet rice vinegar
2 cloves garlic
1/6 oz. ginger

1. Chop ginger and mince garlic.
2. Marinate steaks for one hour in the sauce.
3. Broil steaks until done. Slice in to ½ in. (1 ½ cm) thick slices to serve. Bring remaining sauce to a boil, pour sauce over slices of steak.

 

GINGER BEEF (modified Chinese)

1 lb. flank steak sliced thin against the grain
2 t tamari sauce
2 t cornstarch
1 t sugar (omit)
2 t rice wine
2 T oil
8 slices ginger root
½ C soup stock
½ t sugar
½ t salt or to taste (omit)
Some cornstarch and water for thickening

Other cuts of beef may be used instead of flank steak.

1. Mix meat with tamari sauce, cornstarch and sugar and wine. Set aside.
2. Heat wok and add the oil. Add ginger slices, fry about 1`/2 minute on high heat. Add beef, cook about 1 in or until done. Push meat up the side of the wok.
3. Add soup stock, sugar and salt. Bring to a boil, thicken with cornstarch mixture.

STEAMED FISH WITH GINGER (Chinese)

1 ½ lbs. white fish fillets
1/8 t white pepper
2 T sesame seed oil
¼ C tamari sauce
1 T slivered fresh ginger root
¼ C slivered green onions
¼ C oil (heated until hot)

If fish is thin, shape into rolls.

1. Clean and thoroughly dry fish with paper towel. Place fish in heatproof plate and place in a steamer. Steam fish about 10 min for 1 in (2.5 cm) of thickness.
2. Remove fish from steamer, pour out excess liquid.
3. Sprinkle with pepper, sesame seed oil, tamari sauce, ginger root and green onion. Pour hot oil over fish to sizzle ingredients.

FISH WITH SOY BEAN PASTE (Chinese)

1 ½ lbs. fish steaks or fillets
¼ C red miso (soy bean paste)
1 T slivered ginger root
1 T sesame seed oil
2 green onions, chopped
2T oil (heated until hot)

This recipe is good to use with any kind of fish steaks or fillets. Omit the hot oil to reduce calories.

1. Clean fish and dry with paper towels. Place in a heatproof plate with a rim. Spread a thin layer of miso over the top of the pieces of fish. Sprinkle with ginger and sesame seed oil.
2. Place on a steamer and steam for 15 to 20 min.
3. Toss green onions over fish and sizzle with hot oil.

FROM AROUND THE WORLD COOKBOOK

Greek Cuisine:
HERBED BRAISED BEEF WITH TOMATOES
SAUTEED SUMMER SQUASH
FISH SAUTEED WITH TOMATOES AND CINNAMON
Mexican Cuisine:
CORN, ZUCCHINI AND TOMATOES

Cuban Cuisine:
“OLD CLOTHES” STEW

Chinese Cuisine:
FOREST MUSHROOM SOUP
SHREDDED BEEF WITH BOK CHOY AND CARROTS
VEGETARIAN FRIED RICE

Italian Cuisine:
TOMATO-MOZZARELLA SALAD (Can substitute baby peppers for the tomatoes)
BAKED FISH STEAK WITH CAPERS
CHICKEN PICCATA
POT ROAST STYLE STEAK WITH TOMATOES
PASTA PRIMAVERA (USE BROWN RICE PASTA)

French Cuisine:
CHICKEN WITH 40 CLOVES OF GARLIC (use brown rice flour for gravy)
BEEF BURGUNDY
ROASTED ASPARAGUS WITH DIJON VINAIGRETTE

German Cuisine:
CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING (substitute yogurt for sour cream and almond milk for skim milk)
BUNDLED TROUT AND VEGETABLES