February 8th, 2010 by Amy Fothergill
Pica Pica Maize Kitchen in Napa is a wonderful destination. The icing on the proverbial cake is that it’s all gluten-free. If you want to learn more about them, read the full article here.
Adriana López Vermut was kind enough to share her recipe for the arepa, a Venezuelan corn bread. Look for a recipe for the pepeada filling, chicken salad with creamy avocado, in a subsequent article. Gather your ingredients, invite your friends over and make a great meal! (more…)
January 5th, 2010 by Anne Steib
Post-holiday time can leave a hostess with many leftovers. This holiday I was left with an abundance of sweet potatoes after baking four good size ones for two sweet potato pies. I probably had enough to make two additional pies, but I wanted to try something different. And because of the nutritional value of sweet potatoes, I didn’t want it to go to waste. Of course when you combine a super food like sweet potatoes and the whole grain of buckwheat with copious amounts of butter and sugar, the nutritional value is sure to decrease, but at least we know there is some redeeming quality in the dish. (more…)
December 7th, 2009 by Kimberly Bouldin
Catholic Potatoes are these amazingly cheesy & creamy potatoes that my Grandmother has been serving for years. The recipe is super simple to prepare in advance & is sure to please any crowd.
Ingredients:
8 oz container light sour cream
1/4 cup butter, melted
8 oz. shredded 2% cheddar cheese
1/4 to 1/2 cup skim milk
November 23rd, 2009 by Trish Deitemeyer
Gluten free side dishes
What’s Thanksgiving without side-dishes? Just plain ol’ turnkey dinner, right? Fortunately, lots of side dishes are naturally gluten free, like mashed potatoes and most sweet potato recipes, and either canned or fresh cranberry sauce. Sadly, it’s our old favorites that are gluten-FULL. Read on for some GF tweaks to these classic recipes.
Green Bean Casserole
Don’t panic! You can still have your Green Bean Casserole, just substitute the cream of mushroom soup for this recipe from The Gluten Free Cooking School, or try Progresso’s Cream of Mushroom soup. Don’t use the usual French fried onions on top (they have gluten), but try Funyuns Onion Flavored Rings by Frito Lay. Yes, Funyuns, that very same snack you probably skip over in the chip aisle is gluten free and makes a great, crunchy topping. (more…)
November 23rd, 2009 by Trish Deitemeyer
Thanksgiving is a time of gratitude, togetherness, feasting and gluten. Yes, unfortunately, gluten is abundant on most holiday tables, in stuffings, gravies, pies, rolls and more. But it doesn’t have to be that way. In the next few articles, I’ll offer some good alternatives to your gluten-filled Turkey Day favorites. (more…)
November 23rd, 2009 by Allison Hecht
Thanksgiving is inching closer, and soon tables will be covered with turkey and all the fixings.Below are a few great gluten-free side dish recipes from Whole Foods that are sure to complement your Thanksgiving feast.
The best part about these recipes? They are just seven ingredients or less, so you don’t have to worry about bringing a complicated dish to your dinner. So put your chef’s hat on and enjoy these tasty side dishes. (more…)
November 23rd, 2009 by Randi Markowitz
This delicious dish has a number of steps, but it is not difficult, and the results are well worth the effort!
6 cups water
1 1/2 cups wild rice
1/2 cup unsalted butter
4 cups finely chopped onion
2 cups finely chopped fennel
1 tablespoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 1/2 pounds good quality gluten-free bread, crusts removed and cubed (more…)
August 7th, 2009 by Cleo Libonati, RN, BSN
Three great flavors blend naturally in this satisfying, healthy side dish. The natural fruitiness of raisins enhances the sweetness of yams and the spiciness of cinnamon. Butter or substitute enhances absorption of the rich beta-carotene and minerals in this dish.
Medium size pot.
In a medium size pot, bring a cup of water to boil. Add cut yams, salt and honey to the pot. Lower heat, cover and simmer the yams for 15 minutes or until tender.
Meanwhile, add raisins to a cup of very hot water to plump and set aside.
When yams are soft, add cinnamon and butter or oil then mash or beat with electric mixer until smooth. Adjust consistency with water, milk or milk substitute. Fold in plumped raisins. Goes well with chicken, turkey, pork and ham. Serves 4.
August 7th, 2009 by Cleo Libonati, RN, BSN
Pickled red beets are really easy to fix, complement most other dishes, and are a quick and tasty way to get your probiotics. Unpasteurized apple cider or rice vinegar delivers lots of friendly microbes to keep our tummies in top shape and our immune systems tuned up to fight the bad bugs. Besides eating the beets, we like to sip the lovely clear juice to the last drop. Try it!
Serving bowl.
Mix the vinegar and honey in the serving dish then add the beets and juice. Stir to combine.
August 5th, 2009 by Cleo Libonati, RN, BSN
Here is how my great grandmother made fresh cabbage slaw. With a dozen children on the farm, she was a busy lady keeping them healthy and well fed. This side uses the highly nourishing cabbage plant – scientifically proven to be good for the gut. Plus, here’s a great way to use unpasteurized apple cider or rice vinegar…valuable probiotic foods that restore friendly microbes.
Serving bowl.
Mix all ingredients in a serving bowl. That’s it. Goes great with
sandwiches, burgers and most everything. Makes 2 cups.
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