rats-are-cute-recipes
Gluten Free Recipes
many are based on books, and most are low-spoon friendly for those of us who like to cook but cant find the energy to do anything huge
https://ratsarecute4.carrd.co/
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In my house, there are two types of food
Gluten Free
and Gluten Expensive
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Matzo Ball Soup
This is the only soup everyone in my family will eat (several of my family members are soup haters, unfortunately). It is nice and easy to make, and since the recipe is so basic, you can easily add more ingredients to your tastes.
Ingredients
Dumplings
♡ 2 cups gluten free matzo meal (my recipe for that can be found here)
♡ 1 tsp baking powder
♡ 1/2 tsp salt
♡ 2 tsp dill
♡ 4 eggs
♡ 4 Tblsp olive oil
♡ 1/4 cup + 2 Tblsp water
Soup
♡ 1 Tblsp olive oil
♡ 2 cloves minced garlic
♡ 10 oz can of chicken
♡ 3/4 cup sliced carrots. You can also use baby carrots if you don't feel like cutting anything
♡ 6 cups chicken or vegetable broth
♡ 1 bay leaf
♡ 1/2 tsp onion powder
♡ Salt and pepper to taste
♡ Dill to taste
Instructions
Matzo Balls
☆ In large bowl, mix all ingredients
☆ Cover the bowl and leave in the fridge for at least 30 minutes
Soup
☆ Heat oil in a large pot
☆ Cook the garlic, chicken, and carrots until carrots have softened. If you are using raw chicken instead of canned chicken, cook it separately to avoid risk of food poisoning. I like to shred the chicken
☆ Add broth, bay leaf, onion powder, salt, pepper, and dill
☆ Bring soup to a boil, then cover and let simmer at low heat for at least 20 minutes.
☆ When matzo dough is done chilling in fridge, take it out.
☆ Using a small icecream scoop, scoop out balls and put into soup.
☆ Once again bring soup to a simmer and cover the pot. Let cook for 5-10 minutes
#my recipe#my recipes#gluten free#gluten free recipe#gluten free recipes#celiac#dairy free#matzo ball soup
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Gluten Free Matzo Meal
Matzo ball soup is the only soup my family will all eat, so I tend to make it quite often. Unfortunately, the gluten free matzo from the store is 1. Not very good 2. Very expensive and 3. Made by an Israeli company I am boycotting. I experimented a bit to make a matzo meal that is tasty and holds up well in dumplings. You can also eat these as crackers
Ingredients
♡ 3/4 cup gluten free all-purpose flour
♡ 1/4 cup fine ground almond meal
♡ 1/4 tsp salt
♡ 2 Tblsp olive oil
♡ 1/2 cup water
Instructions
☆ Preheat oven to 340°F
☆ Mix together all dry ingredients in a large bowl.
☆ Pour wet ingredients into the bowl and mix until a dough forms. If it is too wet, add some more flour. If it is too dry, add more water
☆ Roll out the dough on some parchment paper until it is about 1/4 inch thick. Using a fork, poke holes in the dough to prevent it from rising
☆ Bake for 20 minutes or until dry. It will harden as it cools
☆ Let the matzo cool. When it has cooled, break it into smaller pieces and place in a blender or food processor. Blend until it is mostly powdered.
☆ Now enjoy using your matzo meal in whatever recipe calls for it!
#my recipe#my recipes#gluten free#gluten free recipe#gluten free recipes#celiac#egg free#vegetarian#vegan#dairy free#matzo recipe#matzo meal
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I luckily haven't had to deal with much chronic pain or hand pain yet, especially with regards to baking (crochet is another story). That said, these look like some pretty solid tips! There's also some in the comments section.
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Grandma Ellis's Pumpkin Bread
Technically this pumpkin bread comes from my great grandma, but this is how it is named in my mom's recipe book. The recipe wasn't originally gluten free, but my mom and I spent many years when I was a child turning the old family recipes into something I could eat. We have these during Christmas day with breakfast. Traditionally, my family bakes these in 4 old coffee cans to achieve the round shape, but 2-4 loaf pans work just fine
Ingredients
♡ 4 eggs, beaten
♡ 3 cups sugar
♡ 2 cups canned pumpkin (1 can)
♡ 1 cup oil
♡ 2/3 cup cold water
♡ 3 cups gluten free all purpose flour
♡ 1/2 cup almond flour
♡ 1/2 tsp baking powder
♡ 2 tsp baking soda
♡ 1 1/2 tsp salt
♡ 1 tsp nutmeg
♡ 1 tsp cinnamon
♡ 1 tsp cloves
Instructions
☆ Heat oven to 325°F
☆ If using loaf pans: grease pans. If using coffee cans: cut a circle of parchment paper to cover the bottom of the pan as well as a strip of parchment to go around the sides.
☆ In a large bowl, mix eggs and sugar
☆ Add the rest of the wet ingredients
☆ In a seperate bowl, mix dry ingredients
☆ Slowly add dry ingredients into the wet ingredients, whisking as you go.
☆ Once it is completely mixed and without clumps, pour batter into the loaf pans or coffee cans
☆ Bake for 1 hour to 1 hour 30 minutes
☆ Let cool on wire rack. Take out of pans or cans and slice. I recommend serving with salted butter
#my recipe#my recipes#gluten free#gluten free recipe#gluten free recipes#celiac#dessert#vegetarian#dairy free#pumpkin bread#christmas recipe#gluten free pumpkin bread#family recipe
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Turkey Brine
I once had some baby rats who hadn't been properly socialised before I adopted them so they were scared of EVERYTHING. One day, I let them eat pieces of turkey (which they unfortunately dragged into my shirt- the shirt I was still wearing- before eating). They loved the turkey so much they warmed up to me immediately. This brine will make a turkey that rats and humans will love you for. Or maybe just rats...
Ingredients
♡ 3 cups apple juice
♡ 2 gallons water
♡ 2 Tblsp tamari sauce
♡ 1 lemon peel
♡ 3 Tblsp tricolour peppercorns
♡ 3 Tblsp rosemary
♡ 2 Tblsp thyme
♡ 5 cloves minced garlic
♡ 5 bay leaves
♡ 3 Tblsp crushed sage
♡ 1 1/2 cup salt
♡ 1 cup brown sugar
Instructions
☆ Fill pot with all ingredients and boil
☆ After boil is achieved, take pot off heat. Cover with a lid and allow brine to cool completely before putting a turkey in it.
☆ Brine the turkey for 24-48 hours
#my recipe#my recipes#gluten free#gluten free recipe#gluten free recipes#celiac#egg free#nut free#dairy free#turkey brine#thanksgiving
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Strawberry Crumble
My mom has tasked me with clearing up some freezer space before Thanksgiving. I have to come up with a way to use up a huge bag of strawberries within the week. So, I made this recipe for a very simple dessert.
Ingredients
Filling
♡ 5 cups thawed frozen strawberries (fresh ones work too), quartered
♡ 1/4 cup white sugar
♡ 2 tsp lemon juice
♡ 3 tsp cornstarch
Streusel Topping
♡ 1 cup flour
♡ 3/4 cup oats
♡ 2/3 cup white sugar
♡ 2/3 cup brown sugar
♡ 1/2 tsp salt
♡ 1 tsp cinnamon
♡ 1/4 tsp cardamon
♡ 1/2 cup (1 stick) butter, melted
Instructions
☆ Heat oven to 350. Oil a medium sized casserole dish and set aside.
☆ In large bowl, mix together the strawberries and sugar until sugar is mostly soaked up. Then add lemon juice and cornstarch and mix until the strawberries are coated evenly. Pour into the casserole dish.
☆ In another bowl, combine the flour, oats, sugar, and spices. Pour in the butter and mix until a crumbly topping forms.
☆ Pour the streusel evenly over the strawberries.
☆ Bake for 35-40 minutes
#my recipe#my recipes#gluten free#gluten free recipe#gluten free recipes#celiac#egg free#nut free#vegetarian#desserts#gluten free dessert#dessert#strawberries#streusel
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Paneer and Vegetable Korma
Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!
Ingredients
♡ 1/4 cup olive or coconut oil
♡ 1 large onion, diced
♡ 4 cloves garlic, minced
♡ 1 tsp ginger paste
♡ 1 small tomato, diced (optional)
♡ 3/4 cup greek yogurt
♡ Bay leaf
♡ 1 tsp ground cumin
♡ 1/4 tsp ground coriander
♡ 1/4 tsp ground cardamon
♡ 1/8 tsp black pepper
♡ 1/8 tsp ground cloves
♡ 1/8 tsp ground cinnamon
♡ 1/2 tsp chili powder
♡ 1/2 tsp turmeric
♡ 1/2 tsp paprika
♡ 1 tsp garam masala
♡ salt, to taste
♡ 1/2 cup carrots, diced
♡ 1 cup potatoes, diced
♡ 1 large zucchini, sliced
♡ Paneer or tofu
♡ 1/2 cup to 3/4 cup water
♡ Cilantro to top
Inatructions
☆ Heat oil in large pan at medium heat. Add onions and stir
☆ Heat onions until almost translucent, then add garlic and ginger paste
☆ Once all items from pan are cooked, transfer them to a food processor or blender
☆ Add tomato and yogurt to the food processor and blend until smooth
☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer
☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes
☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.
☆ Serve topped with cilantro
#gluten free#my recipe#my recipes#gluten free recipe#gluten free recipes#vegetarian#gluten free indian food#indian food#nut free#egg free#celiac#curry
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Gender rolls? Oh, no thank you. I'm gluten free
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As soon as I read this article I ordered a copy for myself. I prefer physical books for cookbooks so I am waiting for it to arrive next Monday. (I enjoy flipping through, discovering interesting recipes and seeing the pictures without being online.)
This is the book I've been dying to read, as I told Jules when I found him on twitter. He's very kind and says he looks forward to hearing what I think after I've had a chance to read and use it.
Before this the only thing I found was a guide to baking with brain fog on the King Arthur's flour site. Useful but I needed so much more.
I look forward to more volumes, such as Cripping Your Outdoor Kitchen. I'm guessing this first book will start many conversations and that will lead to a mass sharing of tips and tricks throughout the Disability Universe. We Spoonies already discuss getting calories in on days when it seems impossible. But this makes me think that cooking more often may be doable with a bit of guidance.
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"Lasagna"
Yep, that is what I call this recipe. It's all the flavours of lasagna without the work and time that goes into making it! It also uses penne noodles instead of lasagna noodles because you have to idk make a deal with the devil or something to find gluten free lasagna noodles.
Ingredients
♡ 1 tsp olive oil
♡ 2 cloves minced garlic
♡ 1 zucchini
♡ 1 cup ricotta cheese
♡ 1 Tblsp balsamic vinegar
♡ 1 Tblsp fresh chopped parsley
♡ 24 oz can of your favourite pasta sauce
♡ A sprinkle of salt
♡ 12 oz gluten free penne noodles
♡ Shredded mozzarella cheese, to taste
♡ Shredded parmeson cheese, to taste
Instructions
☆ Heat oil and garlic on medium temp in a large skillet on the stove
☆ Chop zucchini and add to the skillet, cooking until softened slightly
☆ Stir in ricotta cheese, vinegar, parsley, and pasta sauce
☆ Add noddles, making sure to cover them completly in the sauce while stirring
☆ Cover the skillet and increase temperature to a boil. When boil is reached, turn it down to simmer for 30 minutes
☆ After 30 minutes, remove the skillet from heat and top it with cheeses, covering it again and waiting 5-10 minutes or until cheese has melted
#gluten free#my recipe#my recipes#gluten free recipe#gluten free recipes#recipe#recipes#celiac#gluten free pasta#gluten free lasagna#egg free#vegetarian#nut free
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my new favourite breakfast: microwave muffins
in a mug add pancake mix (the just add water kind) (you can also add protien powder, cocoa or any other dry mix ins you want at this stage) and milk or water, mixed til its kind of chunky like muffin batter, and then fold in whatever extras you want (i like to crush up frozen raspberries and mix them in, chocolate chips are also good, or crushed nuts or fruit or anything you want rlly) and microwave for 1-3 minutes depending on mug size and microwave power (i do 3 for a big mug)
theyre suuuper yummy and easy and pretty decently filling and i like to top them with syrup or icing :-) hope this is helpful for somebody
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Chicken Tikka Masala
This is probably the best thing I have ever eaten. Seriously. As I live in a very white area, there are not many grocery stores with access to certain Indian spices, so many of the ingredients have alternatives. Kashmiri chili is traditionally used in this dish, but I couldn't find any, so I used some of the chilis my family uses for tamales. They are unlabelled, but I think they are anaheim peppers?
Ingredients
Marinade
♡ 2 lbs chicken breasts, cut into cubes
♡ 1/2 cup sour cream or plain greek yogurt
♡ 5 cloves minced garlic
♡ 1 Tblsp lime juice
♡ 2 Tblsp olive oil
♡ 1 tsp garam masala or allspice
♡ 1/2 tsp paprika
♡ 1 tsp ginger, grated
♡ 1/2 tsp cayenne pepper
♡ 1 tsp salt
Sauce
♡ 2 Tblsp olive oil
♡ 1 onion, chopped
♡ 3 cloves garlic, minced
♡ 14 oz dice tomatoes
♡ 1/2 cup tomato sauce
♡ 1 kashmiri chili or anaheim chili
♡ 4 black peppercorns
♡ 1/4 tsp ground clove
♡ 1 bay leaf
♡ 1 cinnamon stick or 1/2 tsp ground cinnamon
♡ 1 tsp ginger, grated
♡ 1/2 tsp ground cumin
♡ 1/2 tsp turmeric
♡ 1/2 tsp salt
♡ 2 tsp garam masala or allspice
♡ 1 cup coconut milk
Instructions
☆ In large bowl, mix all marinade ingredients. Make sure chicken is thoroughly covered at set aside for at least 30 minutes.
☆ While waiting for chicken to marinate, heat olive oil and onion in a large pan until onion is soft, add tomato and tomato sauce, pepper, and spices. Let sauce simmer for 10 minutes
☆ Take out bay leaf, cinnamon stick, and cloves. Let sauce cool completely
☆ While sauce cools, heat oil in a large pan and fry chicken in small batches, making sure it is cooked thoroughly and turning occassionally. Set aside when finished
☆ Transfer cooled sauce into a blender and blend until smooth
☆ Mix together sauce and chicken in large pan, stirring in coconut milk. Let simmer for 10 minutes
☆ Serve with basmati rice
#gluten free#my recipe#my recipes#gluten free recipe#gluten free recipes#recipe#recipes#celiac#chicken tikka masala#indian food#gluten free indian food#rice#curry#chicken#egg free#nut free
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Vegetables: Pickles, black olives, brocolli, snap peas, garlic-stuffed green olives, zucchini
Fruits: Cherry tomatoes, dried apricot, dried cranberry
Nuts: pistachios, candied almonds
Cheeses: colby, havarti with dill, asiago with rosemary and olive oil
Meats: ham wrapped around pickles and cream cheese (these are called lutheran sushi in the midwest)
Crackers: Gluten free Snack Factory Pretzel Crisps, Good Thins rice crackers, Schär gluten free table crackers
Dips: dill and parmeson in sour cream, Garlic Festival dill and garlic mustard
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Krumkaker
Krumkaker are Norwegian cookies that my family makes each year during Christmas. They taste amazing and my best friend once ate at least seven in one sitting. You will need a krumkake iron for this recipe, or you can use a flat waffle iron, but the designs will not be as pretty. Pizzelle makers work too. You will also need a wooden cone to shape the cookies. Krumkaker are usually stuffed with cream, berries, jam, or chocolate, but you could also use them as icecream cones during the summer!
Ingredients
♡ 1 cup white sugar
♡ 1/2 cup butter, room temperature
♡ 2 eggs
♡ 1 tsp vanilla or almond extract
♡ 1 cup milk (or milk substitute)
♡ 1 1/2 cups gluten free flour
Instructions
☆ In large bowl, cream together sugar and butter
☆ Add eggs and extracts and beat until fluffy. Then add milk
☆ Slowly stir in flour until everything is properly mixed
☆ Brush a small amount of vegetable oil on the krumkake iron, then heat it to medium heat. The oil should last a long time and does not need to be reapplied often
☆ Put about a tablespoon of batter onto the iron, closer to the backside and middle so it will spead out evenly. Let cook for around a minute. Irons are different so the time and heat might be different for you, use the first few krumkaker as tests to get the optimum temp and cooking time.
☆ When the batter has cooked, remove from iron with a spatula and wrap cookie around cone. It should be soft, but will harden in a few minutes. When cookie hardens, remove cone.
☆ Fill krumkaker with desired filling just before serving
#my recipe#my recipes#gluten free#gluten free recipe#gluten free recipes#recipe#recipes#celiac#dessert#christmas cookies#norwegian food#krumkaker#krumkake#oppskrift#gluten free dessert#scandinavian recipe#norwegian recipe#christmas recipe#christmas recipes#winter recipes
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Apple Pie
Ingredients
♡Pie crust, pre-made or using this recipe: link
♡2 Tbsp unsalted butter
♡4 cup apples (about 8 apples), peeled and sliced
♡1 Tbsp lemon juice
♡½ cup (100 g) brown sugar, packed
♡¼ cup (50 g) granulated sugar
♡1 to 1 ½ tsp cinnamon
♡¼ tsp nutmeg
♡¼ tsp table salt
♡¾ cup water or apple cider
♡2 Tbsp cornstarch
♡2 Tbsp water
Topping
♡½ cup (68 g) gluten-free all purpose flour
♡½ cup (45 g) rolled oats
♡½ cup (100 g) brown sugar, packed
♡8 Tbsp salted butter, softened
Instructions
☆In large pot, melt butter on medium-low heat
☆Add apples, lemon juice, sugars, cinnamon, nutmeg, salt, and cider or water. Turn heat up to medium and cook apples until soft (about 10 min), stirring occasionally
☆Whisk together cornstarch and 2 Tbsp water into a slurry
☆Pour cornstarch slurry into apples until dissolved. Continue to cook mixture as it thickens (about 2-3 min)
☆Preheat the oven to 400°F (200°C)
☆Scoop filling into the center of the pie pan and spread evenly. Depending on the dish depth of your pan, you may have filling left over
☆Combine the topping ingredients using a fork or pastry blender until crumbly, then spread topping over the pie
☆Bake for 40-45 min, let cool before serving
#gluten free#my recipe#my recipes#gluten free recipe#gluten free recipes#recipe#recipes#dessert#celiac#apple pie#gluten free pie#fall recipe#fall recipes#thanksgiving
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Hayashi Rice
Ingredients
Sauce
♡½ tsp dried thyme
♡½ tsp fresh parsley
♡½ Tbsp salted butter
♡½ Tbsp flour
♡1 cup (236 mL) beef broth, warmed
♡½ tsp onion powder
♡A pinch of pepper
♡1 bay leaf
Beef
♡1 lb (0.5 kg) beef, thinly sliced
♡¼ tsp table salt
♡A pinch of ground pepper
♡2 Tbsp + ½ cup red wine, divided
♡1 ½ tsp onion powder
♡2 cloves garlic
♡3 ½ oz (99 g) shimeji mushrooms
♡1 Tbsp olive oil
♡1 Tbsp unsalted butter
♡1 Tbsp tomato paste
♡4 Tbsp Worcestershire sauce
♡1 Tbsp soy sauce
♡3 Tbsp ketchup
♡1 ¼ cup (296 mL) tomato juice
Instructions
Sauce
☆Wrap thyme and parsley in a cheese cloth with a string tied to it (kind of like a tea bag!)
☆Cream together butter and flour. Add to pot on low heat, then add ½ cup warmed beef broth, whisking so it does not clump
☆Hang the seasoning tea bag from the handle of the pot to flavor the sauce
☆Add pepper and onion powder, let thicken, stirring occasionally
☆Add the rest of the beef broth, whisking so it does not clump
☆Take off heat and place bay leaf on top to infuse, remove the bay leaf before serving
Beef
☆Season beef with 2 Tbsp wine, pepper, and salt
☆Heat oil in pot on medium heat and add beef
☆Cook until no longer red but still a bit pink, about 5 min, remove beef from pot and set aside in bowl
☆Melt butter in pot with heat on low, then add onion powder, garlic, mushrooms, and the rest of the wine, letting the mushrooms soften a bit
☆Add tomato paste, Worcestershire sauce, soy sauce, ketchup, and tomato juice
☆Put the beef back in the pot, bring to a boil, then remove from heat
☆Serve with steamed rice on one side of the plate and the hayashi beef on the other
#my recipe#my recipes#gluten free#gluten free recipe#gluten free recipes#recipe#recipes#celiac#hayashi rice#japanese food#rice#beef#mushrooms#egg free#nut free
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