A plea for recipes

[Guest guest]

Hi guys,Things are going fairly well for sprued, but I desperately need more recipes. Sprued suffers from a sort of catch-22: people don't want to use it unless there's lots of content, but it's hard to get content without people using it. Therefore, I need to seed the site with recipes. Unfortunately, being a new cook, I don't have many recipes of my own. So I'm calling on my fellow celiacs in the bay area to lend a hand. If you guys could add a few recipes, I would be very grateful. Thanks for the help.

[Guest guest]

, I'm new to the list and am not sure what " sprued " is. Help me

out. In the meantime, here's a recipe that I just posted on

Celiacicors (DOT) ..... You can have it.

LENTIL SOUP

This is thick and quite good. It's what I call a chop and dump

soup. Have everything chopped, diced, etc. before you begin the

cooking.

1-2 tablespoons of olive oil

2 medium, (1 large) onion, chopped

2-3 cloves garlic, chopped fine

7-10 cups of chicken or vegetable stock (can also use 1/2 water)

1 cup of dried lentils

2-3 carrots, chopped

3-4 ribs celery, with tops, chopped

1-2 small potatoes, diced

1/2 cup of chopped parsley

1 bay leaf

2 tablespoons fresh basil or 1 tablespoon dried

1/4 to 1/2 tsp of cayenne pepper

1/2 tsp salt

1/4 tsp pepper

1 tsp oregano

Optional: 1/2 pound of sausage (links or loose) of your choice

1-2 tablespoons of olive oil

1. If you are using sausage (Cut the links in 1/2 inch sections.),

you may need a bit more oil to cook it in. Use the same soup pan

that you will fix the rest of the soup in. Heat oil. Cut up the

sausage and brown. Lower heat to cook through. Set aside in paper

towels to catch the oil.

2. If you have cooked sausage you will have a little oil left in the

pan. Dump in the onions and garlic. Add oil if needed. Scrap the

bottom and pull up the sausage bits. Cook onions/garlic until color

changes.

3. Add liquid (start with 7-8 cups of stock/water and add remainder

as needed), carrots, celery, potatoes, half of the parsley. Wash and

pick over the lentils. Remove any debris and hard lentils. Add the

lentils to the soup.

4. Add all the spices, starting with 1/4 tsp of cayenne pepper.

Add more (cayenne or black pepper, salt) as desired after cooking for

1 1/4 hours (see below).

5. Bring to a boil. Cover and simmer. Cook for 1 1/4 hours. Check

the lentils. They should be expanding and softening. Add sausage,

rest of parsley. Check for seasonings. Cook for another 20-30

minutes or longer depending on the lentils.

6. Serves 6-8 people.

Alternate for non-oil users::::::

Use liquid to steam sausage. (Will need to add more water as

directed in the liquid step above.)

Put water in soup pan to cover sausages. Bring to a high-simmer.

Add sausages and cook by dropping temperature. Add to soup as

above. Cooking in this way might give the sausages a taste that you

won't like in the soup. It will certainly change the taste of the

meat and it will be blander.

OR

Eliminate the meat completely and start with Step 2 using oil to cook

the onions and garlic. Cook and serve.

>

> Hi guys,

>

> Things are going fairly well for sprued, but I desperately need more

> recipes. Sprued suffers from a sort of catch-22: people don't want

to use

> it unless there's lots of content, but it's hard to get content

without

> people using it. Therefore, I need to seed the site with recipes.

> Unfortunately, being a new cook, I don't have many recipes of my

own. So

> I'm calling on my fellow celiacs in the bay area to lend a hand.

If you

> guys could add a few recipes, I would be very grateful. Thanks for

the

> help.

>

>

>

[Guest guest]

Wonderful! I've just added it to Sprued: http://www.sprued.com/recipe_database/show/59Sprued is intended to help Celiacs share information about living gluten free. In particular, it helps people swap information about buying gluten free groceries, cooking gluten free foods, and eating gluten free at restaurants (restaurant reviews are actually a work in progress, and not yet released). The emphasis is on community, so all the content is completely user generated. Over time, my hope is that sprued will become a large archive of this type of information, so you don't have to spend hours perusing forums to find a gluten free cookie, a safe fish recipe, or a Celiac friendly Italian restaurant in San Francisco.

On 7/28/07, musipivoi <musipivoi@...> wrote:

, I'm new to the list and am not sure what " sprued " is. Help me

out. In the meantime, here's a recipe that I just posted on

Celiacicors (DOT) ..... You can have it.

LENTIL SOUP

This is thick and quite good. It's what I call a chop and dump

soup. Have everything chopped, diced, etc. before you begin the

cooking.

1-2 tablespoons of olive oil

2 medium, (1 large) onion, chopped

2-3 cloves garlic, chopped fine

7-10 cups of chicken or vegetable stock (can also use 1/2 water)

1 cup of dried lentils

2-3 carrots, chopped

3-4 ribs celery, with tops, chopped

1-2 small potatoes, diced

1/2 cup of chopped parsley

1 bay leaf

2 tablespoons fresh basil or 1 tablespoon dried

1/4 to 1/2 tsp of cayenne pepper

1/2 tsp salt

1/4 tsp pepper

1 tsp oregano

Optional: 1/2 pound of sausage (links or loose) of your choice

1-2 tablespoons of olive oil

1. If you are using sausage (Cut the links in 1/2 inch sections.),

you may need a bit more oil to cook it in. Use the same soup pan

that you will fix the rest of the soup in. Heat oil. Cut up the

sausage and brown. Lower heat to cook through. Set aside in paper

towels to catch the oil.

2. If you have cooked sausage you will have a little oil left in the

pan. Dump in the onions and garlic. Add oil if needed. Scrap the

bottom and pull up the sausage bits. Cook onions/garlic until color

changes.

3. Add liquid (start with 7-8 cups of stock/water and add remainder

as needed), carrots, celery, potatoes, half of the parsley. Wash and

pick over the lentils. Remove any debris and hard lentils. Add the

lentils to the soup.

4. Add all the spices, starting with 1/4 tsp of cayenne pepper.

Add more (cayenne or black pepper, salt) as desired after cooking for

1 1/4 hours (see below).

5. Bring to a boil. Cover and simmer. Cook for 1 1/4 hours. Check

the lentils. They should be expanding and softening. Add sausage,

rest of parsley. Check for seasonings. Cook for another 20-30

minutes or longer depending on the lentils.

6. Serves 6-8 people.

Alternate for non-oil users::::::

Use liquid to steam sausage. (Will need to add more water as

directed in the liquid step above.)

Put water in soup pan to cover sausages. Bring to a high-simmer.

Add sausages and cook by dropping temperature. Add to soup as

above. Cooking in this way might give the sausages a taste that you

won't like in the soup. It will certainly change the taste of the

meat and it will be blander.

OR

Eliminate the meat completely and start with Step 2 using oil to cook

the onions and garlic. Cook and serve.

>

> Hi guys,

>

> Things are going fairly well for sprued, but I desperately need more

> recipes. Sprued suffers from a sort of catch-22: people don't want

to use

> it unless there's lots of content, but it's hard to get content

without

> people using it. Therefore, I need to seed the site with recipes.

> Unfortunately, being a new cook, I don't have many recipes of my

own. So

> I'm calling on my fellow celiacs in the bay area to lend a hand.

If you

> guys could add a few recipes, I would be very grateful. Thanks for

the

> help.

>

>

>