Lemon Shrimp and Asparagus Stir Fry

1 lb. shrimp, peeled and deveined

1 lb. asparagus, cut into 2 -3 inch pieces

1 clove garlic, minced

2/3 c chicken stock

1 tbsp soy sauce

1 tbsp sugar

1 tsp grated ginger

1/4 c lemon juice

zest of 1 lemon

salt & pepper

olive oil

 

1. Heat up a tablespoon of olive oil in a saucepan and place shrimp in a single layer, sprinkle salt on shrimp and cook for three minutes on each side. Remove shrimp and place on a platter.

 

2. Return the pan to the heat, add another tablespoon of olive oil, and asparagus and garlic and saute until cooked but still crisp.

 

3. While asparagus is cooking, whisk chicken stock, soy sauce, sugar, lemon juice and zest and ginger in a bowl, and set aside.

 

4. Add chicken stock mixture to asparagus and cook until thickened. Add shrimp to pan and heat through. Season with salt and pepper.

 

5. Serve over steamed rice. Makes 4 servings.



GF Chocolate Fudge Cake/Cupcakes

Couldn't believe it when hubby took a bite of these cupcakes and said he couldn't tell that this was gluten free! These are chocolatey and light and fluffy and there is no need for another chocolate cupcake made with wheat.

4oz. unsweetened chocolate, chopped

1 3/4 c Brown Rice Flour Mix

1/4 c unsweetened cocoa powder

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 tsp xanthan gum

1/2 c canola oil

1 1/2 c fat-free milk

2 c granulated sugar

2 large eggs

2 tsp pure vanilla extract

1. Preheat oven to 350 degrees. Line two 9-inch round layer cake pans with parchment or wax paper and spray lightly with cooking spray. If making cupcakes, line 24 cupcake pans, set aside.

2. Melt chocolate in a heatproof bowl over a pan of simmering water, until completely melted. Set aside to cool to lukewarm.

3. Put flour, cocoa powder, baking powder, baking soda, salt and xanthan gum in medium bowl and whisk to mix. Set aside.

4. Place canola oil and milk in a measuring cup and whisk thoroughly. Set aside.

5. Beat sugar and eggs in a large bowl of electric mixer at medium speed until light and fluffy. Blend in melted chocolate and vanilla. Add dry and wet ingredients in two additions at low speed, and then mix at medium speed for 1 more minute.

6. Pour batter into prepared pans. Place in center of oven and bake for 30 - 35 minutes or until a toothpick inserted in center comes out clean. Bake 18 - 20 minutes for cupcakes.

7. Cool cake layers in the pans on a rack for five minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel of paper and cool completely.

8. Frost with buttercream or chocolate fudge.

Chocolate Fudge Frosting

3 oz unsweetened chocolate, chopped, melted and cooled

1/2 c (1 stick) butter, softened

2 c powdered sugar

1 tsp pure vanilla extract

1. Beat butter until light and fluffy. Add melted chocolate and mix well.

2. Fold in powdered sugar gradually, beating until sugar is completely incorporated. Add vanilla and beat well. Frosting should be soft and spreadable. Frosting will stiffen slightly at room temperature.



Cheese and Spinach Tart

 

Crust:

8 tbsp. cold butter

2 cups all-purpose flour

1/2 tsp English mustard powder

1/2 tsp paprika

large pinch of salt

4 oz. Cheddar cheese, grated

1 egg, beaten, to glaze

 

Filling:

1 lb frozen spinach, squeezed dry

1 onion, chopped

pinch of grated nutmeg

6 oz (1 cup) cottage cheese

2 large eggs, beaten

1/2 cup fresh grated Parmesan cheese

2/3 c light cream

salt & pepper

 

 

1. In a medium bowl mix flour, mustard powder, paprika and large pinch of salt. Cut butter into flour mixture until it resembles fine breadcrumbs. Mix in the grated cheese.

2. Using one tablespoon at a time, add cold water to flour mixture, until dough just holds together.

3. Wrap in plastic wrap and store in the fridge for at least 30 minutes or overnight.

4. Put the spinach and onion in a pan, cover and cook slowly. Season with salt, pepper and nutmeg. Set aside to cool slightly.

5. Add the remaining filling ingredients.

6. Roll out two-thirds of dough on floured board and use it to line a 9-inch tart or pie plate.

7. Roll out the other one-third of pastry and cut into strips.

8. Spoon the spinach filling into the pastry line plate. Using the pastry strips, create a lattice top on filling. Brush with beaten egg glaze.

9. Place pie plate on sheet pan and place in a 400 degree preheated oven for 35 - 40 minutes. Serve hot or cold.

 

Note: This pie freezes well. Slice pie, wrap individually and freeze.