Archive for October, 2009
We have a winner! Andrea (comment #60) is the winner of the Betty Crocker Simple Joys prize pack. She will be receiving two boxes of fruit-flavored snacks from Betty Crocker along with a light-up yo-yo, a game of Pick Up Sticks, and a frisbee. Thanks to everyone who participated in the giveaway. Congratulations to Andrea!
This became a favorite recipe of ours over the summer. It makes a nice, light and refreshing lunch or dinner. It’s quick and easy to prepare and is naturally gluten-free. I modified the recipe slightly from one that my mom and dad make.
Cilantro Lime Shrimp Recipe
30-40 medium-size raw shrimp (1 lb.)
1 TBSP olive oil
2-3 cloves garlic, minced
juice from one or two fresh limes (about 3 TBSP)
1/2 Cup cilantro leaves, chopped
2 TBSP butter
- Prepare the shrimp, if needed. If frozen, thaw the shrimp. Remove the shell and tail, and devein the shrimp.
- Place a large skillet over medium heat and pour in the olive oil. Carefully place the thawed shrimp into the hot skillet and cook for a few minutes on each side. Then remove them from the pan.
- Reduce the heat slightly and put the minced garlic in the skillet. Cook the garlic for about 30 seconds, or until aromatic, and then add the lime juice. (If the garlic starts to brown too quickly, add the lime juice immediately to reduce the heat.) Cook for another minute and then take the skillet off the heat.
- Add the cilantro and butter to the skillet and stir until it’s melted. Now add the shrimp back into the skillet and toss to coat.
- Serve over rice or noodles.
- I use a quick-thaw method for thawing the shrimp: Place the shrimp in a colander placed in a bowl of cold water. Put it in the sink and let a constant trickle of cold water stream into the bowl for about 15 minutes.
- I have also used frozen pre-cooked shrimp for this recipe. It turns out good, but needs less time on the skillet. It’s already cooked, so really you just need to heat it through for a couple minutes.
- In the picture above, I’ve served the shrimp on rice, but I also enjoy it on wide flat rice noodles.
For more gluten-free meals, check out this week’s edition of What Can I Eat That’s Gluten Free? at The Gluten-Free Homemaker.
I’ve been intrigued by the blog carnival Slightly Indulgent Mondays at Simply Sugar and Gluten Free. I love the idea of changing your recipes to be a little healthier than they were before. Especially if they still taste as wonderful as they did before. So, I decided to try changing my recipe for Banana Coffee Cake.
For starters, I reduced the sugar in the cake by a 1/4 cup. I didn’t even miss it. Next, I removed the dairy from the recipe. Although I’m lactose intolerant, I usually cook with whole milk. I take any opportunity to get more calories into my son. Since my son doesn’t eat the coffee cake (don’t ask me why), I figured I’d try replacing the cow’s milk with almond milk. I also replaced the butter in the recipe, but I didn’t have a good, low-fat alternative. I used shortening with butter flavor. I’m not sure that’s a healthier option. However, I did meet my goal of reducing sugar and eliminating the lactose.
The results: it was even better. The texture was perfect — moist and soft, but not gummy. And I was pleasantly surprised that I didn’t miss the sugar. I loved the coffee cake. Just like the original cake, it lasted on the counter for a few days without drying out or getting crumbly. Here’s the revised recipe:
Banana Coffee Cake – Revised Recipe
1/2 Cup brown sugar, packed
1 TBSP shortening, melted
1 tsp ground cinnamon
1/2 Cup shortening, softened
3/4 Cup sugar
3/4 Cup brown rice flour
1/2 Cup cornstarch
1/4 Cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1 tsp salt
1 or 2 very ripe bananas, mashed (about 2/3 Cup)
1/3 Cup almond milk
- Preheat oven to 350° F. Prepare a 9″ cake pan or 8 x 8 baking pan by spraying with oil.
- Mix together the filling ingredients and set aside.
- In a large bowl, cream together shortening and sugar. Add egg and beat well.
- In a medium bowl, mix together the dry ingredients (brown rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt) and then mix into the shortening/sugar/egg mixture.
- Add bananas and almond milk. Stir well.
- Pour all but about a cup of the batter into the cake pan.
- Spoon in the filling and gently spread it over the top. It doesn’t need to be smooth and even.
- Pour or spoon on the remaining batter over the filling. It doesn’t need to cover the filling completely.
- Bake at 350° F for 40-45 minutes.
- You can also add chopped nuts to the filling.
- This cake also freezes well. I have wrapped and frozen individual portions, so that we can take out one at a time and heat it in the microwave. Great morning treat to grab-and-go on the way to the office.
- Celiac Family’s original recipe for Banana Coffee Cake with dairy.
- For more gluten-free recipes with cinnamon, visit Friday Foodie Fix at The W.H.O.L.E. Gang.