Archive for the ‘Recipes’ Category

 

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…)

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…)