GF Fried Zucchini...Yes, this means it's Battered!

This recipe discovery came about as a result of a sudden craving. I had remembered how good the tempura veggies were at our local Japanese restaurant and I began in search of a recipe that I could easily do at home. This one (http://www.cooks.com/rec/view/0,1750,157176-224207,00.html) found on Cooks.com was simple and I quickly set to work within moments of finding this recipe. Aside from being easy, it took care of my craving. Yum!!!

GF BATTER-FRIED ZUCCHINI STICKS  

1 cup of your preferred Gluten Free flour

1 tsp. baking powder

1/2 tsp. salt

1 egg, lightly beaten

1 cup milk
2 tbsp. oil (I used Canola)
1 lb. zucchini, cut into 3 or 4 inch sticks (small zucchini work better)
Additional Gluten Free flour (optional)
Oil for deep frying

In a medium sized bowl, mix your gf flour with the baking powder and salt- I get fancy here and use a fork to do this...  ;)  . Then in a small bowl, now combine the egg, milk, and 2 tablespoons oil- a fork can be used here too but a whisk makes it easier. Now slowly add your liquid ingredients to the dry ingredients, beating until smooth- this is where the whisk is key (a hand blender might do the trick too!). Begin heating your oil at this point- set on about medium high depending on the stove power you have- about 375'F. I used a medium to large sauce pan and poured in about an inch of canola oil- add more if necessary. I also added a bit of olive oil, having run out of canola, to top up the oil levels. Next, pat the zucchini sticks very dry (if desired, dredge lightly in gf flour- but I skipped this step since I was running low on flour). Test your oil temp by drizzling a drop or two into the oil- if it begins to sizzle and rise to the top, it is good to go. Dip the zucchini in batter, coating well, and carefully place in hot oil. You can cook a few at a time, but don't overcrowd your pan. Fry until golden brown, about 1-2 minutes. Drain on paper towels and place in warm oven until you have finished cooking the whole batch so they don't get soggy on you (about 170'F). Sprinkle with more salt, if you like- and serve.

Note: This tends to make a fair amount of batter. I refrigerated it overnight to use the following day and left my oil in the pan covered to reuse. In doing this, I discovered that the batter is better chilled. It sticks better and also has a heavier coating when fried, which I prefer. It was also easier to work with when transferring the battered zucchini to the oil.

Another suggestion recommended by the author of the original recipe, is to substitute with artichoke hearts, carrot sticks, cauliflower florets, sliced parsnips, or sweet potato/yam sticks. I will be sure to try this too!

Though I did not make the accompanying sauce as of yet, I am still including it for you to try out if you like. (See below.) Let me know how it turns out!!


HOLLANDAISE SAUCE:
4 egg yolks
1 tbsp. water or dry white wine
1/2 c. butter, softened
1/4 tsp. salt
Dash of black pepper
1 tsp. lemon juice

To make sauce, beat egg yolks until thick and light colored. Mix in water and transfer to top of double boiler set over barely simmering water. Heat and stir 2-3 minutes until warm, not hot, and eggs have begun to thicken. Add butter, 2 tablespoons at a time, beating continuously until well blended. Cook, beating 2-3 minutes until sauce thickens enough to coat back of spoon. Remove from heat and stir in 1/4 teaspoon salt, pepper and lemon juice. Serve immediately with zucchini sticks.

Mouthwatering Meatloaf

Sometimes as a Celiac it feels as though you can't be "naughty" in the kitchen anymore... that all the bad things are off limits, or that you have to modify the recipe so much that it is unrecognizable as being sinful and satisfying. Well this meatloaf proves that you can eat gluten free while enjoying a truly satisfying comfort food. I found the original recipe on allrecipes.com (http://allrecipes.com/recipe/bbq-oatmeal-meatloaf/detail.aspx) and modified it to suit my gf daughter's needs. It is simple to make, moist, and mouthwatering. What more can you ask for?!... it makes two loaves so that you can freeze the second for a rushed mealtime or surprise dinner guest, and it freezes well! Woohooo!!!

GF BBQ Oatmeal Meatloaf *

*(this recipe assumes you are tolerant of oats)

Ingredients

• 2 pounds ground beef
• 3/4 pound mild sage-flavored (Gluten Free) breakfast sausage 
• 1 medium/large onion, chopped
• 2 medium/large carrots, shredded
• 5 tablespoons dry onion soup mix (I used Safeway brand- 1 envelope- but read your labels!)
• 2 tablespoons brown sugar
• 3 eggs
• 1 1/2 cups barbeque sauce (I used CattleBoyz- it is labelled gf and has good tang- but use your favorite gf bbq sauce)
• 1 cup Only Oats quick rolled oats, or more if desired
• 6 slices bacon, divided  

Note: I omitted the breakfast sausage since I didn't have any on hand and just increased the amount of ground meat- then added about a half teaspoon of dried sage to replace the sage flavor in the sausage. I also used half ground beef and half ground deer with success. Feel free to try a ground beef and pork combo too!

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix the ground beef, sausage(if using), onion, carrots, gf onion soup mix, brown sugar, eggs, and gf barbeque sauce together in a large mixing bowl until thoroughly combined. Stir in enough gf oats to make the mixture hold together- you can use up to 2 cups of oats. Divide the mixture in half, and spoon into two 9x5-inch loaf pans*. Place 3 strips of bacon the long way onto each loaf. *(If you only have one loaf pan like me, use a 9x9 square pan for one of the loaves and add more bacon to cover the top.)
3. Bake in the preheated oven until the meatloaf is no longer pink in the middle and the juices run clear, about 1 hour.

Freezing

To freeze the second loaf, put in the fridge overnight to cool completely. It will come out easily with a spatula when cold and the can be placed in a large ziploc freezer bag. Remove all the air to help protect against freezer burn. To reheat, pop frozen loaf into loaf pan again and thaw. Just before placing in oven I brushed bbq sauce over the top to prevent the top from drying out. Reheat in a 350'F oven till hot- about 30min.