Salads and Vegetables

[jcc]

Green Bean Casserole
Progresso Cream of Mushroom Soup
1 Tbls cornstarch blended in small amount of water and added to soup
Add french-cut style green beans (2 large cans; 4 reg cans)

Mix together and pour into casserole. Top with Frito-Lay Funyons. Bake at 350 for 30 minutes ~

The Progresso soup and Funyons are gluten free, but not free of everything (like soy)...but for once a year... this approximates an old classic and my family loves it. This year I bought some Fried Onions in the Indian section of the store, ingredients were just onions and corn oil... no wheat. They worked well, and I will use them again next year.
http://store.indianfoodsco.com/grocery/ProdDesc.cfm?itemid=AJSP002&Description=Fried%20on ions&countryid=&countryname=&countryorderid=that (http://store.indianfoodsco.com/grocery/ProdDesc.cfm?itemid=AJSP002&Description=Fried%20on ions&countryid=&countryname=&countryorderid=that)


Waldorf Chicken Salad
2 cups cubed chicken
1/2 cup chopped apple
1/3 cup chopped celery
1/4 cup chopped walnuts
1/3 cup mayo
1 t. lemon juice
1/8 t salt

Serve on bed of shredded Romaine.


Chicken Salad
3 cups cubed chicken
2 cups grapes, halved
1 cup chopped celery
1/2 cup chopped onion
Fresh or canned pineapple chunks
Fresh or canned mandarin orange chunks
1/2 cup toasted nuts (walnuts or almonds) as garnish
1 cup brown or basmati rice

Cook rice (or substitue gf pasta or poha) and combine with other salad ingredients.

Dressing:
1/4 cup brown sugar
1/2 cup pineapple liquid (or orange juice, if not using canned fruit)
1/3 cup rice vinegar
2 T oil
1 T gf soy sauce

Shake together and pour over salad. Mix well. Refrigerate until served.


Mandarin Orange Chicken
1-2 cups chopped or shredded chicken
1 can mandarin oranges (11 oz)
1/2 cup chopped celery
1/4 cup nuts of choice (almonds, walnuts)
2 green onions, sliced thinly
3 T mayo
salt/pepper
alfalfa sprouts


Broccoli Salad
Prepare salad:
Pineapple bits (15 oz can or 1 cup fresh pineapple)
1 medium red onion, diced
½ cup raisins
½ lb crumbled bacon
1 small head broccoli in small bits
sunflower seeds (1/2 cup)
green and /or red grapes, sliced

Dressing:
1 cup gf mayo
¼ cup sugar
2 tsp rice vinegar

Combine dressing ingredients in a jar and shake vigorously. Let stand at least 30 minutes. Shake again and pour over salad about hour before serving.

[annelb]

Baked Apples and Sweet Potato
I love sweet potatos but have tired of having them baked whole. I don't do well with a sugar overload so brown sugar and marshmallows are out. This is what I came up with tonight.

3 sweet potatos cut into 1/2" pieces
2 large apples - I used Fuji - cut into 1" pieces. I left the peel on.

~1-2 tablespoons of olive oil in a 9x13 pan, throw in the sweet potatos and stir to coat with olive oil.
a little salt
pepper to taste - adds a bite to the dish
cinnamon to taste - it was not very much
nutmeg to taste - probably just a pinch

I cooked this for about 30-40min stirring occasionally. When the sweet potato was almost done, I added the apples and cooked until done. The apples were not mushy but they added a nice sweetness to the dish.

I thought this was wonderful and will make great leftovers for lunches at work. DH would not even taste it. He wants marshmallows and I refuse to feed him all that sugar - he has DM.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chipotle Sweet Potatoes
Add a little heat to your sweet potatos. I liked this but my "has to have marshmallows on my sweet potatoes" DH did not. This if from Alton Brown of the Food Network. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24966,00.html
Chipotle Smashed Sweet Potatoes Recipe courtesy Alton Brown
Show: Good Eats
Episode: Potato, My Sweet

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

[David Hosobuchi]

I suppose this is gluten-free...

http://brain.hastypastry.net/forums/showpost.php?p=43790&postcount=4

David

[howdydave]

I love Thai food. Here is a recipe for Som Tom

BTW: Don't forget to wash your hands after handling the peppers!
(Nasty things might happen if you rub your eyes!)


Ingredients:

2 cups shredded fresh green papaya.
3 medium roma tomatoes, or use a few more if you can find cherry tomatoes
2 tablespoons dried shrimp
4-6 fresh Thai chiles, remove stems
3-4 cloves garlic
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice


Note: Thai chiles are very hot!

I love fish sauce so I always have extra fish sauce available at the table.

Method

Peel fresh green papaya, rinse the white milk off, pat dry, then shred the whole papaya.
Sprinkle with a bit of salt then rinse it off and drain.
Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use.
Slice tomatoes thinly.
In a mortar & pestle, coarsely pound the fresh chiles (whole) and garlic.
Add sliced tomato, and pound it lightly (do not over-crush).
Add dried shrimp, fish sauce, sugar and lime juice.
Add these items spoon-by-spoon, and taste as you go.
If you want to add peanuts, add now and lightly
pound (optional).
Add shredded papaya and pound together until mixed well.

Serve on a dish with fresh shreaded cabbage on the side. Enjoy!

To watch somebody make it see the clip from
The Center for Lao Studies: Making Green Papaya Salad (http://www.dailymotion.com/swf/14IkpyMNzwboPQzd) (a safe flash video.)

The recipe is a bit different than mine but you'll get the general idea.



Notes & pointers:

Green papaya has a very mild, almost bland, taste, but it is the medium through which robust flavor ingredients take body and form. It picks up the hot, sour, sweet and salty flavors, giving them a unique crisp and chewy texture unlike that of any other vegetable. When made into salad, you wouldn't know that it was mild and timid; you remember it only as bold and spicy.

Unripe papayas are readily available in various sizes and shapes at many Asian markets. Select one that is very firm with shiny green peel suggesting that it is as freshly picked as possible. Any very firm unripe green papaya can be used for the recipe, ranging from the small Hawaiian papaya to the huge Mexican variety. The important thing is that it should be unripe - the flesh still light green, almost white, in color after it is peeled. Select the firmest one you can find. Even green fruits will eventually ripen and turn soft if allowed to sit around for some time.

There are many ways to make green papaya salads, with varying degrees of hotness, sourness and sweetness. This recipe, from northeastern Thailand and Laos, is probably the hottest one (depending on how many and what kind of peppers you add) and is a staple food of the populace.

FYI: "Tom" (tum) is the Thai word for HOT.

[tic chick]

i love sweet potatoes!

i rub the outside skin with a little oil or spray with a butter-flavored spray and bake. when they are done, the insides are so creamy and smooth, you don't need any butter on them! i just sprinkle on a bit of lite salt and cinnamom.