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    goes surprisingly well with noodles

    Recipe #184074

    This is one of my kids real favourites. I'll often throw in more apricots and almonds than the recipe calls for. This is a large loaf and can be reduced in size by multiplying all ingredients by 2/3 and reducing the cooking time by 10 minutes.

    Recipe #122237

    great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos. I pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. It will keep up to a week in the fridge and can be frozen. Cooking the beans and corn together insures that the kids get the right balance of amino acids (bean+corn or rice=protein, bean without corn or rice=gas).

    Recipe #145879

    The upside of juicing is that you get maximum nutrition with minimum food prep. The downside is that you have all this pulp that is too good to just throw away. What's a Mom to do?? Black Bean Burgers to the rescue, ta da!

    Recipe #481647

    I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks.

    Recipe #251131

    This is a rather odd recipe I got of fitnessandfreebies.com. I thought it tasted pretty good, it's a new tiwst on the old favourite and low gi

    Recipe #191571

    This is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!

    Recipe #115153

    This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra!

    Recipe #201579

    Had heard so much about shawarma having traveled to the Middle East, but not a big fan of red meats. Saw this recipe on theshiksa.com and have it here for safekeeping.

    Recipe #486390

    This is my adaptation of a recipe from Cooking Light Magazine (03/07). These black bean burgers are a delicious vegetarian entree and reheat very well in a toaster oven or in a pan. I recommend serving them with rice, greens, salsa and sour cream. Be careful to fully drain the beans and cook the patties long enough so that they will stay together.

    Recipe #213765

    This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion.

    Recipe #200195

    This recipe was posted for a request for gluten&lactose free bread. Quoting the website that this recipe was taken from, "This recipe comes from Glenna Vance at Red Star who was looking for a moist and tasty gluten-free bread that reduces the cholesterol (no egg yolks) and is also lactose-free. This is a real gift for gluten-free bread bakers!" I'm not really sure of the prep time

    Recipe #57170

    This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta', using 'Joanne's Creamy Brushetta' recipe(#108383).You can make it from start to finish in about one hour!!

    Recipe #180306

    For those that can't eat wheat, this is a nice alternative.

    Recipe #59011

    A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.

    Recipe #192406

    This is a recipe for gluten-free, cane-sugar-free hamantaschen. They don't have a hard sugar-cookie consistency; Rather, they are more like soft, cakey pastries. Delicious! I filled half of my hamantaschen with no-sugar-added apricot preserves. The other half I filled with lekvar, a puree of dried prunes that have been softened in boiling water. You can buy canned lekvar, which has sugar or corn syrup in it, or you can try making it yourself using a traditional recipe but omitting or replacing the sugar. This recipe has no refined sugars. It uses agave nectar, which is one of the least refined sweeteners available. Though it naturally contains fructose, it is much lower on the glycemic index (GI) than other natural sweeteners, which can makes it more suitable for some diabetics, sugar-sensitive people, low-carbers, and hypoglycemics.

    Recipe #213789

    A rich, moist gluten-free honey cake infused with the essence of orange. This recipe uses Pamela's Ultimate Baking & Pancake Mix, a widely available kosher gluten-free mix that contains no added sugar. If you use a different GF flour mix, you will need to add additional baking powder and xanthan gum. For this recipe, a 9" round cake pan is ideal but a 9x13" square pan can be used if necessary. Kosher: Dairy.

    Recipe #187690

    While nothing will ever be quite as delicious as the "real thing", these gluten-free kneidlach come closer to capturing the texture I was looking for than any other recipe I've tried. Choose a very finely ground blanched almond meal for the best texure. If you aren't vegetarian, you'll find it well worth using chicken fat (such as the fat that you skim off the top of the chicken soup, allowed to cool and solidify) instead of oil. These are very dense - If you'd like to try to get them lighter, I'd recommend whipping the egg whites into stiff peaks and gently folding them into the batter at the last minute. A note about flax seeds: These are considered kosher for Passover by some, and kitniyot by others. If you use them, be sure to use finely ground flax meal. If you consider flax seed to be kitniyot, try omitting this ingredient.

    Recipe #219039

    It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much "flaxy" taste.

    Recipe #217139

    Potato kneidlach are light, fluffy potato dumplings for Passover that are a wonderful gluten-free substitute for matzo balls. I have loved these ever since I first made them for a gluten-free friend in 2005. I based this recipe off of one from The Passover Gourmet by Nira Rousso. My dad e-mailed me Rousso's recipe for potato dumplings a few years ago and I used that as the basis for these. Leftover batter can also be fried into chewy potato pancakes, as well.

    Recipe #219041

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