SC - An impossible mission!

[margali]

The list is:    Meat (Fish and Seafood ok)
                Gluten (No Wheat, oats, barley, etc)
                Tomatoe (yes I know it's not period...)
                Broccoli
                Cod
                Tuna
                Milk (small amounts ok...)
                Soy (yes I know it's not period...)

Oy!

OK,
Shrimp Scampi, cajun style - rough cooking time 20 minutes [you can prep veggies
and shrimp ahead of time and just cook them at dinnertime.]
2 lbs peeled, deveined shrimp, raw. 22/lb size, try to get drypack rather than
wetpack, wet will shrink in cooking.
6 cloves peeled minced fresh garlic
1/2  bell pepper, deseeded, coarsly chopped [red green, yellow or purple, doesn't
matter]
2 ribs celery chopped coarsley
1/4 cup chicken broth
2 tbsp butter
sa;t and pepper to taste
juice of 1/2 lemon
dash tabasco

Saute the veggies in 2 tbsp butter until almost fork tender. Add  the broth and the
shrimp, cover to poach the shrimp and finish off the veggies. A few minutes before
serving add the lemon juice and a dash of tabasco [if you want to]

Rice as a side dish - a nice pilaf or cajun dirty rice would be nice, or something
like risi-bisi[rice with peas] or a soubise of rice [rice and onions] Rice dishes
can be cooked ahead of time and reheated easily.

veggie sides - steamed sugar snap peas with almonds and herbed butter [mix varous
herbs into softened butter the night before and put in fridge, scoop little balls
out and put on the veggies just before serving so it can melt at the table]
carrots simmered in beer with dill is a good choice
steamed cauliflower with herbed butter and balsamic vinegar is also a good choice

[with a little preparation ahead of time, you can beat the gluten problem - they
make gluten free noodles out of quinoa and corn that look and taste just like
regular noodles!]

If you feel the need for bread, here is a rice bread recipe but it does take some
time and effort but I do think the result is quite good.
Rice Bread Made From Whole Grain Rice

Ingredients:

     3 cups medium or short grain brown rice (Long grain brown rice may be used,
but it will produce a much drier bread that looses its moisture within a day or
     two.)
     3 cups cold water (Most recipes require the use of a dry cup measure for dry
ingredients and a liquid cup measure for water or other liquids. This recipe will
     work best if you use the same measure for both the rice and the water. It does
not matter whether the measure is intended for liquid or dry ingredients, what
     matters is that the rice and water are equal in volume.)
     3/4 teaspoon salt
     1 1/2 teaspoon gluten-free baking powder (optional, see recipe instructions)
     Ideally baked in a well-seasoned ten-inch iron skillet with a heavy glass
cover (makes a flat round loaf you can slice horizantally for sandwiches). A
covered
     casserole dish of similar size will also work, but the dish needs to be
well-oiled, preferably with an oil/soy lecithin mixture or a gluten-free non-stick
spray.

Instructions:

   1.Place the rice and the water in a large bowl, cover with a light cloth or
napkin, and allow the rice to soak in the water for 8-12 hours (overnight or all
day).
     This step allows the grains of rice to absorb the moisture. Since rice grains
are seeds waiting for germination they are very efficient absorbers of water.
   2.To grind the rice into a batter use either a blender or a food processor:
          If using a blender, place half the water and rice mixture in the blender
and blend on high speed for 1-2 minutes. To see if the rice is sufficiently ground,

          rub a small bit of the batter between your fingers. The liquid should
fall away leaving small bits of rice with the texture of table salt. Pour the
batter into a
          large mixing bowl. Repeat the grinding procedure with the other half of
the rice and water mixture. If you regularly use a blender for grinding, you may
          want to soak the rice and water in two half-batches (1 = cups each of
rice and water in each batch).
          If using a food processor with a four or more cup capacity, place the
entire rice and water mixture in the processor and grind on high for 8-12 minutes.
          To see if the rice is sufficiently ground, rub a small bit of the batter
between your fingers. When the liquid falls away, it should leave a small bit of
ground
          rice with the texture of a coarse salt. Food processors do not grind the
rice as quickly nor as finely as a blender, but their larger capacity makes it
          possible to grind more rice at once and it requires less hands-on
attention during the grinding process.
   3.After grinding place the batter in a large mixing bowl and cover with a light
cloth or napkin. The cover must allow air to reach the batter so that it can
ferment
     naturally with the help of yeasts it collects from the air. At a room
temperature of 68 to 72 degrees, you can allow the batter to set anywhere from 4 to
24
     hours, depending upon your taste in bread. The chart below gives an indication
of the bread qualities at various setting times. At a room temperature of 80
     degrees or more, the set ting time will be speeded up by one-quarter to
one-half the amount of time.
          4-6 hours:very mild yeast flavor, add baking powder right before baking
          8-12 hours: mild yeast flavor, add baking powder right before baking
          18-24 hours:strong yeast flavor comparable to wheat breads, batter
expands because of carbon dioxide bubbles below surface, baking powder is
          optional
          After the dough sets more than 24 hours it will begin to develop a
distinct sourdough flavor.
   4.After the batter has set for the desired amount of time, mix in the salt and
the baking powder (if using). Place the batter in a well-oiled pan, cover and bake
for
     50-55 minutes at 350 degrees.

margali