Archive for the ‘Recipes’ Category

 

Jen Cafferty

Make Your Own Gluten-free Vanilla Extract

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…)


Christie Bessinger

Gluten-Free Fall Garden Pasta Recipe

September 28th, 2010 by Christie Bessinger

INGREDIENTS:

  • one red bell pepper
  • one green bell pepper
  • one small red onion
  • 1/2 cup sliced olives
  • one ear of white or yellow corn, boiled until tender
  • 8 oz of your favorite brown rice pasta (I suggest Trader Joe's Brand)
  • 12 oz of your favorite marinara sauce (I love Prego!) (more…)
Jen Cafferty

Easy Gluten Free Meal Recipe: Picadillo

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…)

Amy Fothergill

Gluten Free Gnocchi Recipe

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…)

Trish Deitemeyer

Super Easy Gluten-Free Chicken Cutlets

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…)

Jen Cafferty

Gluten-free Recipe: Chickpea and Tomato Salad

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…)

Jen Cafferty

Grilled Pineapple with Gluten-free Rum Sauce

August 23rd, 2010 by Jen Cafferty

Looking for a decadent dessert for a hot summer night?  Make this quick and easy grilled pineapple with gluten-free rum sauce.  It is delicious and very easy to make.

Grilled Pineapple with Rum Sauce

Ingredients (more…)

Cleo Libonati, RN, BSN

Gluten-Free Romaine Salad with Pears and Brazil Nuts

August 10th, 2010 by Cleo Libonati, RN, BSN

This versatile salad makes a handsome first course and easily partners with soup, salad or sandwich. Magnesium/ selenium/ zinc laden Brazil nuts and pears naturally tone the bowel. Romaine lettuce is a digestion restorative, providing folic acid, vitamin K, potassium and calcium while carrots add beta carotene, a precursor of vitamin A. (more…)

Cleo Libonati, RN, BSN

Gluten-Free Nutty Buckwheat Pancakes

August 6th, 2010 by Cleo Libonati, RN, BSN

They have a pleasing aroma, brown color, and a hearty bite. Buckwheat is famously healthy, strengthening blood vessels and supplying essential vitamins and minerals. Note: buckwheat is not a grain or a member of the wheat family. Rather, it is the seed of a vegetable and belonging to the rhubarb family. Early settlers named these nourishing, native seeds 'buckwheat' because they could be used like wheat when ground into flour. (more…)

Jen Cafferty

Gluten-free Grain for Baking: Sorghum Flour

August 2nd, 2010 by Jen Cafferty

For those that are new to the gluten-free diet, the wide array of new flours can be overwhelming.  Sorghum flour is a flour that is frequently used in gluten-free baking.  

Sorghum is one of the oldest known grains.   It is America's third-leading cereal crop and a major food source in Africa and India.  The grain is native to tropical Africa and has been available in the United States since World War I.   (more…)