Glutten free Recipes

[coug]

OVEN BAKEN SALMON

  

Ingredients

  

   
• 12 ounce salmon fillet, cut into 4 pieces
   
• Coarse-grained salt
   
• Freshly ground black pepper
  

  

Directions

  

   

Preheat the oven to 450 degrees F.

   

Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.

   

SERVES: 4

   

Calories: 177

   

Total Fat: 11 grams

   

Saturated Fat: 2.5 grams

   

Protein: 17 grams

   

Total carbohydrates: 0 grams

   

Sugar: 0 grams

   

Fiber: 0 grams

   

Cholesterol: 47 milligrams

   

Sodium: 170 milligrams

  

[coug]

KALE SLAW

  
• 1 head kale, stems removed and thinly sliced
  
• 1 large carrot, grated
  
• 1/2 an orange, juiced
  
• 1/2 a lemon, juiced
  
• Salt and freshly ground black pepper
  
• 1 tablespoon olive oil
  
• 1/2 red onion, sliced very thinly
  
• 1 slice bacon, cooked crisp and chopped
  
• 1 rounded tablespoon mayonnaise

Directions

  

Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

  

Serves 4

  

Calories: 136

  

Total Fat: 8 grams

  

Saturated Fat: 1 gram

  

Protein: 4 grams

  

Total carbohydrates: 15 grams

  

Sugar: 2 grams

  

Fiber: 3 grams

  

Cholesterol: 3 milligrams

  

Sodium: 245 milligrams

  

[coug]

FLOURLESS CHOCOLATE CUP CAKES

Cooking notes: Be certain to add the chocolate chunks while the cakes are still quite hot from the oven otherwise the crust will form and you will damage the appearance. The mayonnaise is here to add moisture to the cake. You could omit it with out adjusting the recipe but it is has an amazing effect. Serve this as a plated dessert by removing them from the paper and adding warm bananas.

Directions

  

Vegetable spray, for greasing liners

  

8 ounces bittersweet chocolate, preferably Scharffen Berger

  

1 stick unsalted butter

  

1 cup heavy cream

  

4 large eggs, room temperature

  

1 1/3 cups sugar

  

1/2 cup mayonnaise

  

1/2 cup cornstarch

  

1/2 teaspoon ground cinnamon

  

1/2 teaspoon gray salt

     

Preheat the oven to 300 degrees F.

[coug]

SPICY BROCCOLI SAUTE

  

   
• 1/4 cup olive oil
   
• 3 tablespoons minced garlic
   
• 1 teaspoon red pepper flakes, or to taste
   
• 2 heads broccoli, cut in small florets
   
• Salt and freshly cracked black pepper
   
• Splash chicken stock
  

  

Directions

  

   

In a large saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve.

   

SERVES 4

   

Calories: 178

   

Total Fat: 15 grams

   

Saturated Fat: 2 grams

   

Protein: 2 grams

   

Total carbohydrates: 7 grams

   

Sugar: 0 grams

   

Fiber: 2 grams

   

Cholesterol: 0 milligrams

   

Sodium: 176 milligrams

  

[coug]

ROASTED BALSAMIC ONIONS

  

   
• 3 large white onions, peeled and quartered
   
• 3 tablespoons olive oil
   
• Kosher salt and freshly ground black pepper
   
• 1/4 cup balsamic vinegar
   
• 1/2 teaspoon sugar
  

  

Directions

  

   

Preheat the oven to 350 degrees F.

   

In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

   

Serves: 4

   

Calories: 151

   

Total Fat: 10 grams

   

Saturated Fat: 1.5 grams

   

Protein: 1 gram

   

Total carbohydrates: 14 grams

   

Sugar: 8 grams

   

Fiber: 2 grams

   

Cholesterol: 0 milligrams

   

Sodium: 128 milligrams