October 21st, 2010 by Jessica Meyer
Chef Michael Chiarello's grilled radicchio version
What you will need:
• An outdoor grill or cast-iron skillet.
• 2 heads of radicchio
• 1 tablespoon minced garlic
• 1 cup extra-virgin olive oil (Macadamia Nut Oil is also tasty with this recipe)
• ¼ C white balsamic vinegar
• Salt and pepper, to taste
• Goat cheese
• Basil, ripped apart into small pieces.
Cut radicchio in quarters; keep some of the stem. By keeping the stem, the radicchio is more (more…)
October 18th, 2010 by Anne Steib
It is always a good time for soup. And a fresh carrot soup is no exception. This gluten-free carrot soup is simple and tasty dinner treat for anytime of year.
Buckwheat biscuits make a delicious accompaniment, with their earthy and slightly sweet flavor.
Soup*
October 17th, 2010 by Cleo Libonati, RN, BSN
High fiber and nutrient rich, these tasty, natrually gluten-free pumpkin seeds are hard to resist and simple to make. Use any leftovers to sprinkle over a salad or add to cooked rice. A fourth cup gives you half your RDA of manganese and magnesium and a third of your tryptophan to keep you calm and strong! These seeds are very high in iron, copper, vitamin K and zinc. (more…)
October 11th, 2010 by Amy Fothergill
Just because you are eating a gluten free diet, doesn’t mean you have to sacrafice on taste. Why not create a salad that is healthy, delicious and gluten free? The lemon and parsley give it a fresh and light flavor and the combination of quinoa, lentils and beans provide a wonderful balance of texture. Now, that will put a smile on your face!
Lemon juicer. Photo: Amy Fothergill
Quinoa, Lentil, and Garbanzo Salad
Ingredients:
October 11th, 2010 by Jen Cafferty
One of the hidden places that gluten lurks is in your vanilla extract. There are many brands of gluten-free extract you can purchase, but why not make your own? It is very easy and stores indefinitely.
Ingredients:
1 fresh vanilla bean
3/4 cup vodka, see note below
To Make:
Split the vanilla bean lengthwise down the center ofthe bean. Scrape out the seeds and place the seeds and the pod in a 1 cup sealable glass jar. Heat the vodka in a saucepan or (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…)
September 9th, 2010 by Trish Deitemeyer
Ingredients:
Photo: Family.go.com
1 lb. boneless, skinless chicken breasts
½ c. cornstarch
1 tsp. garlic salt
½ tsp. black pepper
½ tsp. dried parsley
Oil for cooking
Process:
1. Slice chicken breast width-wise to make thin (more…)
August 30th, 2010 by Jen Cafferty
This is a very simple salad to prepare. Make it in advance and allow the flavors to come together in the refrigerator before serving. Perfect to take for a summer picnic or dinner party or to serve after a long day at work. And the colors are beautiful!
Salad Ingredients:
2 12oz. cans chickpeas (garbanzo beans), drained
1 large tomato, chopped
1 shallot, chopped (more…)
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