Archive for the ‘Recipes’ Category

 

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…)

Another very creative recipe from Shirley over at Gluten Free Easily just in time for the warm summer weather and one that will satisfy your sweet tooth.  What this Examiner likes most about this recipe is that it can be modified to be dairy free.  This Examiner is trying desperately to stay away from dairy-based ice cream this summer and now there is the perfect excuse to start experimenting in the kitchen.

gluten_free_Creme_Brulee_Ice_Cream
Creme Brulee Ice Cream

 

Ingredients:

  • just under 2 ¼ cups full-fat coconut milk, chilled (more…)
Anne Steib

Gluten-free summer corn and tomato pasta recipe

July 12th, 2010 by Anne Steib

I am always on the lookout for delicious ways to combine fresh summer vegetables, from the garden, into a tasty meal.  This recipe is taken from Rachael Ray's Everyday magazine, with changes made to make it gluten-free.  It is quick, easy and delicious and takes about the time it takes to boil the water and cook the pasta. (more…)

Jennifer Harris

Recipe: Cucumber Chickpea Bruschetta

July 7th, 2010 by Jennifer Harris

 

When this Examiner saw a recipe for Cucumber Chickpea Bruschetta last week it was very intriguing.  We were celebrating the 4th with friends and I wanted to make something special as an appetizer.

Bruschetta made with cucumber as the based seemed easy and since there is no gluten-free bread needed it is pretty cheap to prepare.  Then a friend gave me two cucumbers from her garden and we had local salsa fresh from the farmer's market in the refrigerator, so the plan came together.  This bruschetta is incredibly easy to make, customizable, refreshing and layered with flavor and texture.  (more…)

Jennifer Harris

Fourth of July gluten-free desserts

July 2nd, 2010 by Jennifer Harris

The Fourth of July is almost here and it is time for festive desserts.  When this Examiner saw that the recipe for Summer Berry Trifle on FamilyFun.com was easily converted to gluten free, it just had to be shared.  Schar makes a great gluten-free ladyfinger that can be purchased locally at Return to Eden.

Summer Berry Triffle. Courtesy: Familyfun.com

If you would rather eat cake, then Jen Cafferty has a great recipe for a gluten-free flag cake.  New Harvest Naturals makes mini pound cakes that can easily be decorated with whipped cream and fresh berries to create individual flag cakes.  You can purchase New Harvest Naturals products locally at Return to Eden.

Regardless of what you choose to make, get creative and really wow your family and friends.  It doesn't take much effort to produce a scrumptious gluten-free dessert that is a real crowd pleaser. (more…)

Fourth of July is just around the corner and red, white and blue desserts will be in all the stores.  However, if you are on a gluten free diet, you will most likely need to make your own gluten free Fourth of July dessert.

American Flag Cake. Courtesy:dreamstime.com

One of the easiest desserts to make is an American Flag Cake.  Using a gluten free cake white or yellow cake mix (see brands below), prepare a 9"x13" cake in a pan.  Allow the cake to cool.

Frost the cake with white gluten free frosting.   (more…)