Archive for the ‘Recipes’ Category

 

Laura Hanley

Homemade Corn Salsa Recipe

January 31st, 2013 by Laura Hanley


I already apologize for giving you this recipe, because it is so good, you literally won’t be able to stop eating it. It’s also super easy to make, and will help you to impress any guests that may enjoy it as well (that’s if you are willing to share, of course).

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Teri Gruss, MS

Gluten-Free Macho Nachos

January 29th, 2013 by Teri Gruss, MS

Our gluten-free macho nacho makes a hefty appetizer for a crowd or  a crunchy good entree for smaller gatherings.

Loaded with 3 layers of gluten-free corn tortilla chips, gluten-free seasoned ground beef, lots of veggies, cheese, fresh cilantro and spicy jalapeno this dish is always a half-time hit.

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The Joy of Cooking: Gerri’s “Sour Cream” Pound Cake

January 28th, 2013 by Candice Rose Clifford

I get so much joy when I cook for others, so last Saturday I threw a little dinner party at my house with two of my close friends. There are so many positives to this:

Positives: I love to cook and bake, It makes me happy, allows me to escape the pain, I can eat a safe meal with friends, I can try out a new recipe, my friends love my cooking, and most importantly,  we always have a good time together.

Today I am going to share with you the dessert I made for the dinner party. It was a cake recipe my mom got from a friend, which I converted to be gluten/dairy free. When making the recipe I had to (more…)

Amy Fothergill

Gluten-free Orange Sesame Beef Stir Fry Recipe

January 22nd, 2013 by Amy Fothergill

This recipe is a combination of two recipes/techniques. It's broken down into 4 steps:

1. Marinate the meat and prep the sauce. 2. Cut the veggies. 3. Cook the veggies. 4. Cook the meat. 5. Put it all together and enjoy.

I grabbed some of the veggies (cabbage, mushrooms and scallions) from the salad bar for easy prep and used cooked green beans from the fridge along with shredded carrots. When I cook, I usually prep as I go to save time but forgot that the flat snap peas take some time to take off the string in the center. Note to self: prep the veggies first!. Once you start cooking, it all comes together very quickly.

The meat is delicious on its own so you can use this part of the recipe to make Asian beef anytime. The orange rind is added at the end so (more…)

Rudi's Gluten-free BakeryBeing that I am a creature of habit, I am 100% serious when I say that I eat a slice of Rudi’s multi-grain bread every day.

My routine: Wake up. Make omelette. Toast Rudi’s. Enjoy.

So, when I started seeing promotions for Rudi’s new ‘soft & fluffy’ recipe, I was very intrigued and excited for my daily routine to get THAT much better.

Don’t get me wrong, I enjoyed Rudi’s old formula, and loved nothing more than (more…)

Teri Gruss, MS

Gluten-Free Thai Chicken Pot Stickers Recipe

January 16th, 2013 by Teri Gruss, MS

gluten free pot stickers recipe

If you have ever enjoyed the experience of eating "pot stickers" before going gluten-free, you know how delicious and fun these savory Asian pan-fried dumplings are. They're fun to make too!

Traditionally pot sticker wrappers - similar to wonton wrappers, are made with wheat flour. While I've thought about attempting to make a gluten-free wonton for some time, it wasn't until I bought Laura B. Russell's cookbook, The Gluten-Free Asian Kitchen that I actually went for it.

Our gluten-free pot stickers will stick to the pan, just like wheat-made pot stickers, so read the instructions carefully and then have fun making this recipe. (more…)

I have a short New Year's Resolution list. It's much the same list that I wrote down last year and the year before. It involves cooking and eating more nutritious foods.

Homemade soups are the most nourishing food I can think of. Enough protein, enough fats of the right sort, lots of vegetables in healthy stocks and broths, rich in nutrients. That's what soups and stews are made of.

Therefore, my number one New Year's resolution is to make one big pot of homemade soup or stew each and every week of the new year. Last year I lost focus and fell short of my weekly soup/stew goal, but this first week of the new year, I'm at 100%, starting with a simple gluten-free version of "Beef Burgundy."

On Christmas Day my son served an amazing Beef Bourguignon for the family. The flavors were rich and earthy. As I listened to him describe his list of ingredients and method of preparation I decided to start the year with an abbreviated, easier version of the classic French Beef Bourguignon recipe, beef burgundy. Here is my first gluten-free stew of 2013.

Gluten-Free Beef Burgundy Recipe

According to our About.com Guide to French Food beef burgundy, or boeuf Bourguignon, is the ultimate slow-cooked comfort food. It is!

The earthy flavors in this simple dish transform run-of-the-mill beef stew into something truly special to be enjoyed with a warm slice of gluten-free bread and a glass of wine. (more…)

Gluten-Free Quinoa & Pumpkin Seed Granola Recipe

January 10th, 2013 by Chrissy and Lauren

I have dubbed this my no-oat granola. I missed that detail when I first started adapting this recipe and was sure Better Homes and Gardens had forgotten to list the oats in the ingredient list. Alas, it was intentional and I’m loving it! This granola with a little homemade almond milk is my new go-to breakfast, snack, and occasional dinner.

Quinoa & Pumpkin Seed Granola

Quinoa & Pumpkin Seed Granola

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Amy Fothergill

Gluten-free Dairy-free Belgium Waffles Recipe

January 9th, 2013 by Amy Fothergill

I don't know about you but when I smell Belgium waffles at those kiosks, I really wish I could eat gluten. Last year I vowed to find a replacement and I must say, I nailed it. I have made it two ways; with the caramelized sugar and without. Both are still delicious and my children are very appreciative of the effort I have made (read: this is not a quick recipe but worth the wait).

This New Year's day, I thought it would be fun to make them as a treat. The crowd (both gluten-free and not) agreed it was a winner. Read through the (more…)

When I went gluten-free one of the many blessings in my change in diet was my openness to try new foods. Specifically, I was interested in trying other ethnic foods. As I was trying to get over my “food fear” I wanted to embrace and enjoy the flavors foods had to offer.

Saffron Road, is a company who makes all natural products which allows others to experience cuisine from around the world. Additionally they make 12 products that are certified gluten-free ranging from frozen foods to simmer sauces and crunchy chickpeas.

Saffron Road products are great because they not only allow you to experience a wide variety of flavors such as Tia Lemon Grass Basil and Moroccan Tagine, but their products allow you to have (more…)