Appetizers:
Directions:
Gluten-Free Crab Cakes
1/2 (8oz) pound crab meat (we used Dungeness crab meat), picked over for any hidden shells
1 whole red bell pepper, roasted
3 cloves of garlic, minced or 3 tbsp of garlic powder
1/2 sweet onion, minced
1/4 cup basil leaves, minced or sliced thin
3/4 cup precooked quinoa
1 teaspoon dill
1/2 teaspoon paprika
1 squirt of lemon juice
1 egg
Salt
1 cup of quinoa flakes (you can use GF Bread Crumbs or Cracker Crumbs, process in a food processor until fine)
1 whole red bell pepper, roasted
3 cloves of garlic, minced or 3 tbsp of garlic powder
1/2 sweet onion, minced
1/4 cup basil leaves, minced or sliced thin
3/4 cup precooked quinoa
1 teaspoon dill
1/2 teaspoon paprika
1 squirt of lemon juice
1 egg
Salt
1 cup of quinoa flakes (you can use GF Bread Crumbs or Cracker Crumbs, process in a food processor until fine)
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Mix together crab through egg well.
- Season with salt
- Form each crab cake by dividing the mix into six equal balls and flattening to a 1/2 inch or 1 inch thick crab cake.
- Gently place each crab cake into the bread crumb mix and cover with crumbs. Slide the cakes out and place on to a parchment paper lined cookie sheet.
- Bake crab cakes until golden and set (about 12-16 minutes depending on your oven).
- Serve hot with cocktail sauce (ketchup + horseradish + lemon juice) and a salad. You can’t go wrong.
Gluten-Free Dairy-Free Soy-Free
Cream of Tarragon Sauce
1 ½ cups of Blue Diamond original unsweetened Almond milk
½ cup of water
1 cup of vegetable broth (gluten-free)
¼ cup of cashew or almonds ground to a fine powder
2 tbsp. Of olive oil
¼ cup of potato starch flower
2 tsp. Salt
1 tbsp. Garlic powder
2 tbsp of chopped dried tarragon
Add ingredients into pot stir to mix together. Cook until the mixture has thickened. If the sauce becomes to thick add almond milk until you get the desired thickness. Bonus add: sauteed mushrooms.
Mango Salsa
3 ripe mangoes, peeled and diced
¼ cup chopped pineapple
¼ cup finely chopped red onion
1 jalapeno seeded and finely chopped
¼ cup red bell pepper
¼ cup green bell pepper
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
1 teaspoon cayenne pepper (optional)
Thai BBQ Sauce:
1/2-cup Organicville Ketchup
2 tbsp Honey
1/8 cup brown sugar
1 pinch of cayenne pepper or red curry powder (I used 1/2 tsp)
1/2 tsp of paprika
pinch of salt
Thai dipping sauce:
1 Roma tomato finely chopped
2 tbsp fine chopped red onion or scallion
1/4 cup red win vinegar
1/4 cup molasses
1 tsp dried cilantro flakes
1 tsp sea salt
Spanish Rice
1 cup brown jasmine rice
1 16oz can of organic peeled diced tomatoes
2 tbsp EVOO (extra virgin olive oil)
2 tbsp of Butter ( I use earth balance)
2 tbsp Cumin
2 tsp salt
1 tbsp oregano
1 16oz can of organic peeled diced tomatoes
2 tbsp EVOO (extra virgin olive oil)
2 tbsp of Butter ( I use earth balance)
2 tbsp Cumin
2 tsp salt
1 tbsp oregano
Pre heat a medium sauce pan add in oil and butter and cook until butter is melted. Turn heat up to med-high then add rice, cook until most of the rice is lightly golden brown. Once rice is golden brown add cumin, oregano and diced tomatoes. Pour 1 1/4 cup of water and cook in boil for 1-2 min. Then turn heat down to low-med. Cook for additional 15-20 minutes or until all liquid has been soaked into rice. Once done season with salt stir and ready to serve.
Main Course:
Orange Chicken
4 boneless/skinless chicken breasts
½ yellow onion chopped
1 orange zest
½ cup fresh orange juice
½ of an orange peeled and chopped
4 sprigs of fresh Thyme chopped
1 tsp garlic powder
2 tbsp brown sugar
2 tbsp honey
2 tbsp of safflower oil
Fill a pot with water and bring to a boil. Put the four chicken breasts in the pot of boiling water and cook until done 10-12 minutes. In a sauce pan add the oil heat over med-high, add the onions,zest garlic powder. Cook until onions are translucent. Lower the heat to medium and add the remaining ingredients.
Drain the pot with chicken cut into small strips and place into sauce pan. Cook until most of the juice has evaporated over low-med heat. Serve over white jasmine rice.
Tacos
1lb. organic ground beef
4 whole green chilies (diced)
1/2 white onion (diced)
4oz diced olives
1/2 head iceberg lettuce (chopped)
1 roma tomato (diced)
1tsp garlic powder
1tsp paprika
1tbsp cumin
1tsp cayenne pepper
pinch of salt
1/4 cup of shredded cheese (optional)
6 corn taco shells (make sure to read the ingredients and for cross contamination)
In a large pan pre heat to medium and add ground beef. Cook until brown and then drain excess liquid (fat, oils) add diced onions, diced green chilies, garlic powder, paprika, cumin and cayenne pepper. Add 3/4 cup of water and stir ingredients together. Turn heat to low and let cook for 10-12 minutes or until water is gone. Heat up shells in oven. Stuff 1/4 of shell with meat then top with lettuce, tomato, olives and cheese (optional)
