Prime Rib Roast

A tradition for Christmas Eve Dinner.

1 Prime Rib Roast
Kosher salt
3 cloves garlic
1 tsp. rosemary
1 tsp. sage
3 tsp. thyme
2 T. freshly ground pepper
2 T. olive oil
2 T. Earth Balance Soy Free Natural Buttery Spread

Bring roast to room temperature 1 hour prior to cooking.
Preheat oven to 425° F.
Place roast in a shallow roasting pan.  Sprinkle with kosther salt.
Combine remaining ingredients in a small food processor and pulse until a paste is formed.  Alternatively, finely mince the garlic, rosemary and thyme, mash together with remaining ingredients into a paste.  Spread the paste all over the roast.
Place roast in oven and roast for 15 min.
Reduce temperature to 325° F. Roast 40-50 min. until internal temperature reached 130° F.  Removed from oven and allow roast to rest 15 min. prior to slicing and serving.

Broiled or Grilled Marinated Salmon

I served this at our Family Christmas Party.  Everybody loved it and wanted the recipe, so I put in this cookbook.  Sorry, no picture :(  I will next time, if I remember.

1/4 cup olive oil
1/4 cup canola oil
1/2 cup Coconut Aminos
1 clove garlic, minced
1/2 tsp. ground ginger
2 T. lemon juice, freshly squeezed preferable
3 T. Seafood Seasoning
Salmon, fillets or steaks

Combine oils and seasonings in a zippered gallon bag.  Add salmon.  Squeeze out as much air as possible and seal the bag.  Place bag in refrigerator for 3 to 12 hours, turning over occasionally.  Remove salmon from marinade.  Discard the bag and marinade.  Broil or grill salmon accordingly for fillets or steaks until flaky and tender.

Cooking Chart Guideline
Broiled fillets - 8-10 min.
Broiled steaks- 8 min. each side.

Seafood Seasoning

I use this in the Broiled or Grilled Salmon marinade.

6 T. plus 1 tsp. Salt
3 T. plus 2 tsp. celery seed
2 1/2 tsp. dry mustard
1 tsp. chili powder
1 1/2 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. ground ginger
3/4 tsp. ground cardamom
1/2 tsp. ground cinnamon

Combine all ingredients and store in an airtight container.  Makes approx. 1 cup.

Mountain Mambo® Crunch- from Enjoy Life®

Like a Chocolate Granola bar!  I got this recipe off a Crunchy Flax® with Chia Cereal box first, then I also saw it in the Enjoy Life® cookbook I downloaded from Facebook.

1 pkg Enjoy Life® Mountain Mambo® Seed & Fruit Mix
1 1/2 cups Enjoy Life® Crunchy Flax® with Chia Cereal
1 1/2 cups Enjoy Life® Semi-Sweet Chocolate Mini Chips or Mega Chunks
1 1/2 tsp. oil

In a large bowl, combine Seed & Fruit Mix, and Cereal.

Melt the chocolate chips over a double burner or in the microwave.  Add oil to the chocolate.  Stir until smooth.  Pour chocolate in the See & Fruit Mix/Cereal mixture and immediately spread thin on a parchment lined baking sheet.

Cool in the freezer or refrigerator.  When completely cool and hard, break into pieces and serve immediately.  Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

Chicken Macaroni

This tastes like chicken pot pie in a macaroni casserole.

1 T. potato starch

1/2 cup coconut or rice milk
1/2 cup Pacific Foods Chicken Broth
1 T. dried chopped onion
1/4 tsp. salt
dash pepper
1/4 tsp. dried sage

1 cup gluten free Macaroni, we use Andean Dream Quinoa Pasta, cooked

1 cup cooked diced chicken
1 cup mixed frozen peas and carrots

In a medium saucepan, slowly stir milk into potato starch with a wisk.  Add chicken broth, dried onion, salt, pepper, and sage.  Bring to boil over med-high heat.  Reduce heat and simmer until sauce is thick creamy about 2 min.  Stir in cooked macaroni, chicken and peas and carrots.  Heat through.  Serve immediately.

This makes about 4 servings.

French Toast

In Hannah's food world, french toast would seem to be an impossible allowance, as it is traditionally made with glutenous bread, milk and eggs.  However, I seem to have come up with a winner using dairy free, egg free, thinned pancake batter and Ener-G Yeast Free Brown Rice Loaf.

1/3 cup Bob's Red Mill Gluten Free Pancake Mix, or other gluten free pancake mix
1/2 T. oil
1 egg replacement whipped using Ener-G egg replacer
1/2 cup coconut or rice milk, or orange juice or apple juice for flavored toast
1/8 tsp. vanilla flavor (optional)
1/8 tsp. cinnamon (optional)
3-4 slices gluten free bread, we used Ener-G Yeast Free Brown Rice Loaf
oil or palm oil for the pan/griddle.

Heat a non-stick griddle to 300 degrees.
Mix pancake mix, oil, whipped Egg Replacer and coconut milk until you have a smooth runny batter.  Pour the batter into a shallow pie plate.  Push 1 slice of the bread down into the batter, covering it with the batter.  Allow the bread to soak in the batter for 30-45 seconds until it is completely saturated.
Drizzle a bit of oil, or grease a spot with palm oil on the heated griddle.  Place a battered bread on top of oil.  Cook 1-2 min. until golden brown underneath.  Flip the french toast and cook another 1-2 min. If needed, keep warm in an oven heated to 325 degrees. Serve hot with Earth Balance Soy Free Natural Buttery Spread and powdered sugar.

TIP: This batter also makes good Crepes!

Rosemary Roasted Potatoes

This is a very easy way to make flavorful potatoes and a nice change from baked or mashed potatoes.

Potatoes of any kind, russet, white or red, as many as you need to feed who are going to feed
Olive oil
Dried rosemary
Kosher or sea salt
Freshly ground pepper

Preheat the oven to 400 degrees.
Wash and scrub the potatoes clean.

If you are using russet potatoes, dice them.  Here is a pictorial guide- how to dice potatoes:

 On a cutting board, with a large sharp knife, slice the potato in half lengthwise.

Keeping the two halves together, roll the potato 1/4 of turn so the halves are one on top of the other.  Cut down through each half, cutting them each in half, creating a 4 part potato.

Keeping the four parts together, rotate the potato so your knife is at one end.  Cut about 1/2 in. from the end down through all four parts.  This will cut of 4 diced pieces of potato.

Continue moving your knife in 1/2 inch from the cut end of the potato, cutting down through all 4 parts.

This will continue to cut of 4 diced potatoes with each cut of the knife.

Until you are at the end of the potato, when you will end up with 8 diced pieces of potato if you have spaced your piece to allow a decently sized end section.

One regular sized russet makes about 1 serving of diced potatoes.

If you are using smaller red or white potatoes, depending on their size, you can leave them whole, cut them each in half or in 4th's if the the potatoes are on the larger size.

Place potatoes in a large enough bowl to allow room to toss the potatoes without having them fly out of the bowl.

Drizzle olive oil over the potatoes, and toss or stir the potatoes.  Sprinkle the oiled potatoes with rosemary, salt and pepper.  Toss again to distribute the seasonings among all the potatoes.

Spread the potatoes out onto a cookie sheet, tray or large casserole dish large enough to hold all the potatoes in a single layer. 

Place the tray in the preheated oven.  Roast the potatoes for 10-15 min.  Pull the tray out and stir up and flip the potatoes over.  Return to oven and continue to roast for another 10 min. or until potatoes are soft and somewhat golden brown.

Remove potatoes from the tray and place in a serving dish and serve immediately.   Yum!