February 9th, 2011 by Teri Gruss, MS
Gluten Free Hugs and Kisses Pepperoni Pizza
Kids will love this recipe for heart-shaped Gluten-Free Pepperoni Pizza. Pepperoni “hugs and kisses” spread delicious gluten-free love!
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes (more…)
February 7th, 2011 by Amy Fothergill
Amy's Chili...mmmmm! :)
This is a variation of a “veggies on the verge” soup. When you make chili, it’s a good way to use up some of those vegetables in the fridge you are not sure what to do with. Go ahead and throw in carrots, sweet potatoes and celery if you have it. It will all taste good once it’s cooked. The extra vegetables are not necessary but certainly add nutrients to the mix. You can also use this recipe to make tamale pie.
Read through the recipe first; it’s easier to chop the onion and while that cooks, chop the other vegetables, hardest vegetables first to softest last. Serve it by itself, over brown rice, or even polenta for a complete (more…)
January 25th, 2011 by Teri Gruss, MS
Gluten-Free Black Bean Nachos. 2010 © Teri Lee Gruss
Serve this cheesy, flavor-packed dish as a hearty gluten-free appetizer, snack or even as an entree- kids love them.
January 17th, 2011 by Allison Hecht
When looking for a new gluten-free recipe, I stumbled across this one for Goat Cheese and Arugula Ravioli on the Whole Foods website, I knew this was a must. Not only is goat cheese one of my favorite cheeses, I love ravioli (the gluten free kind of course).
Follow this basic recipe for a delicious gluten-free dinner that will make you feel as if you have been transported back to Italy (playing Italian music and drinking a glass of Chianti while dining will also help to set the mood). (more…)
January 3rd, 2011 by Allison Hecht
What better way to spend those wintry days than curled up with a delicious bowl of Gluten-free Butternut Squash Soup?
This recipe, courtesy of Emeril Lagasse, has a twist on the traditional Butternut Squash soup by adding in peanut oil and jalapeno. While this soup may not be the lightest fare, it’s sure to warm you up and fill you up on those cool fall evenings.
The recipe below is easy to make and takes about 40 minutes. (more…)
January 3rd, 2011 by Teri Gruss, MS
Wings are quintessential half-time finger food. No wonder! Wings are economical, easy to make appetizers that everyone enjoys. Find a recipe in this collection of our best wing recipes from About.com Food and Drink Guides.
When a recipe calls for soy sauce, be sure to use a gluten-free product. Same goes for hot sauce. I use Frank’s Red Hot Original sauce in my wing recipes.
A fast, easy and out-of-the-ordinary wing recipe from John Mitzewich, About.com Guide to American Food. The sweet and spicy no-cook sauce is delicious and as John says, “is addictive.” (more…)
December 21st, 2010 by Kimberly Bouldin
Do you ever put certain foods together that other people would cringe at? I used to have all kind of interesting combos when I was a kid: my Grandmas meat loaf, mashed potatoes, gravy & peas all mixed up and chili and mashed potatoes topped with cheese are just a couple that stand out in my head. My sister still eats one of her childhood favorite combinations – Doritos and applesauce. I don’t think I have ever tried that, or not that I recall. I may have blocked it out. LOL! Anyway, I don’t judge, as to each his own.
The other day I was craving a tuna melt. I meandered into the kitchen and started to pull out the ingredients to create my meal and realized I had no base for the melt. I had run out of my Food for Life English Muffins and Trader Joe’s French Rolls. Clearly I was slacking in the gluten-free grocery department or eating too many carbs – maybe a little of both. I began to brainstorm about what I could use for the base. Did I want to bake? Not really. I just wanted to eat. I spotted my corn tortillas in the refrigerator and a light bulb went on – tuna melt tostadas! This turned out so good that I may be using this as a new standby in my lunch line up!
This turned out even better than I thought it would! I would absolutely (more…)
September 28th, 2010 by Christie Bessinger
INGREDIENTS:
September 20th, 2010 by Jen Cafferty
Fall is the time of year when we need quick and easy, nutritious comfort foods to get us through our hectic lives. Picadillo is a traditional Cuban chili. You can make it with less spice (cut back on the cumin, chili powder and garlic) and the children will love it.
Picadillos have some spice but also sweetness. This can be served over (more…)
September 9th, 2010 by Amy Fothergill
Recipes shouldn’t just be a list of ingredients with obscure directions. A recipe needs to teach the recipient how to recreate the dish the writer has made.
Gnocchi can be intimidating to many people but with a good set of instructions and the consistency of dough, you’ll want to make it all of the time.
Although the base for gnocchi (pronounced nywak-ee) is potato, regular all-purpose flour is usually also added. When eating gluten free, you may feel like you’ll never be able to enjoy these tender dumplings again. But, there is hope. (more…)
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