Archive for the ‘Sauce’ Category

 

Carrot Top Pesto Recipe

June 27th, 2013 by Cheryl Harris, MPH, RD, LD


gluten free carrot pesto

Believe it or not, my very favorite pesto is carrot top pesto. There’s some stiff competition from Kale Pesto and Garlic Scape Pesto and of course, regular basil pesto. Perhaps it’s such a treat because it’s quite a rarity.

dearYes, deer, it’s your fault! I’ve seen you do it, no lying and blaming it on the rabbit. Fess up!

We’ve had a crazy overpopulation of deer this year and have rabbits, chipmunks and squirrels to boot. Did you know squirrels eat (more…)


gluten free nutella recipe

gluten free nutella recipe

Everyone has different reasons for making food (like Nutella) at home which they can buy off of the shelf; it might be economic or for health reasons. Since the first time I tried Nutella, I never had the desire to make it. But, when the day came that my darling dairy-free daughter could no longer partake because of the milk in it, I considered it.

I had seen a recipe for the hazelnut spread in my high-powered blender but assumed it was hard. I decided one day to take a look and was very happy to find that 1. it was not that hard (1 hour start to finish with time in between when you don't have to do anything), 2. I had most of the ingredients in my cabinet with the exception of the hazelnuts (aka filberts), and 3. the recipe did not have any dairy in it. Ok, time to shift the paradigm again. (more…)

Caramelized Corn and Avocado Salad with Chimichurri Dressing

June 12th, 2013 by Chrissy and Lauren

chimichurri gluten free recipe

This chimichurri was so good, I made it two days in a row. While there is nothing fancy or different about this chimichurri, I do believe it is an under utilized recipe.

Classic chimichurri is good on just about anything you can think of. So far, we’ve had it on fish and perfectly cooked pork tenderloin this week. Tomorrow I plan on using it as a dressing for my (more…)

gluten free mayonnaise

Gluten Free Mayonnaise Image. 2013 (c) Teri Gruss

Mayonnaise is a kitchen staple that adds rich flavor and binds ingredients in dishes from tuna salad to crab cakes.

If you've ever tasted homemade mayonnaise, you know that the rich flavor and silky texture is nothing like what we buy at the grocery store. There are many good reasons to learn how to make homemade mayonnaise, first and foremost because it's incredibly easy and calls for ingredients that most of us have on hand every day. (more…)

Amy Fothergill

Gluten Free Gravy Recipe

November 8th, 2012 by Amy Fothergill

If you think making homemade gravy is harder than the SAT's, think again.

Instead of using a gluten-based roux (butter and flour), start using slurries.

A slurry is a combination of a starch and cold water (equal parts) which are mixed into a hot liquid like chicken or turkey broth.

The ratio that I use which seems to work well is: (more…)

Gluten-Free Sunflower Seed and Kale Pesto Recipe

October 16th, 2012 by Chrissy and Lauren

 

Chrissy and Lauren Gluten Free Works Authors

Sunflower Seed and Kale Pesto

Sunflower Seed and Kale Pesto

I ate a lot this weekend. Way too much actually…in a good way.

For my Dad’s birthday dinner, my mom and I made Ina Garten’s God-sent Truffled Macaroni & Cheese. Despite the loan she had to take out to buy the truffle butter and exotic mushrooms, it was by far the best mac n’ cheese ever.

Let’s just say, it’s going to be rough getting used to plain ‘ol mac n’ cheese after that eye opening experience.

Now, I’m not advocating going into debt over truffle butter, but if anything is worth over spending, this recipe is it.

We also had some extremely gourmet rib eye. Coated with McCormicks grill seasoning, seared on the charcoal barbeque, and finished off with (more…)

Kristen Beals Gluten Free Works

OAKLAND, Calif., April 18, 2012 -- Add Hidden Valley Salad Dressings to the growing list of foods to clearly call out that they are gluten free.

The makers of Hidden Valley Salad Dressings have added a "Gluten Free" logo to bottles and dry packets of its signature Original Ranch® dressing as well as much of its Farmhouse Originals product line. Packages with the new logo should appear on store shelves this summer.

The packaging change is designed to help (more…)

Teri Gruss, MS

Homemade Gluten-Free Croutons Recipe

September 16th, 2011 by Teri Gruss, MS

gluten-free croutons

Gluten-free Homemade Croutons Photo 2008 (c) Teri Lee Gruss

Make your own delicious, fresh gluten-free croutons and your soups and salads will thank you! A cardinal rule of gluten-free cooking- never throw away day-old gluten-free bread.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

Amy Fothergill

Gluten Free Mushroom Marsala Sauce Recipe

January 13th, 2011 by Amy Fothergill

I recently received a request for this delicious sauce. It is excellent with meatloaf and happens to be naturally gluten-free. See below for the version made with butter and flour.

This is one of my favorites and my gift to you! Please leave a comment if you like it. (more…)

Cleo Libonati, RN, BSN

Gluten-Free Pineapple Raisin Sauce

August 5th, 2009 by Cleo Libonati, RN, BSN

This rich, nutritious velvety sauce takes mild fish, ham, pork and chicken to a higher level of satisfaction and digestibility. Try it over fried tofu for a vegetarian treat.

Ingredients
  • 3/4 cup water
  • ¼ cup juice from pineapples
  • 1/2 cup unsweetened pineapple tidbits
  • 1/3 cup raisins
  • 1 tablespoon cornstarch or white rice flour
  • 1 tablespoon butter or gluten-free margarine
  • sprinkle salt and pepper
  • 1 teaspoon prepared gluten-free horseradish mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon gluten-free soy sauce (optional)
  • 3 tablespoons fructose or sweetener of choice

 

Process

Mix juice from pineapples and water with cornstarch or rice flour and set aside.

Add rest of ingredients to a medium saucepan, stir to combine and cook over medium low heat 4 minutes.  Whisk in cornstarch mixture and raise heat to medium high.  Cook until thickened, about 2 minutes.  Stir in butter or margarine.

Makes one cup / serves 2