Archive for the ‘Side Dishes’ Category

 

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…)


Kaitlin Fleming

Hummus: An Easy Healthy Homemade Gluten Free Snack

April 15th, 2010 by Kaitlin Fleming

Hummus is full of nutrients, tastes delicious and it is naturally gluten free. Its a great option for dinner parties or snacks, and best of all its easy to make at home with a food processor.

You can serve it with veggie slices as well as pita slices to appeal to everyone's dietary needs.

The veggies I chose to serve it with were jicama, bell peppers and celery. Try to buy local veggies at any of the San Francisco Farmers Markets. Buying local produce is the easiest and cheapest way to get the freshest veggies.

What you will need: (more…)

Amy Fothergill

Pica Pica’s gluten-free arepa (corn bread) recipe

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…)

Anne Steib

Gluten-free Sweet Potato Biscuits Recipe

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…)

Gluten-Free Recipe: Catholic Potatoes

December 7th, 2009 by Kimberly Bouldin

Bouldin_Kimberly_Columbus_OH

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:

    5 lbs potatoes8 oz pkg. light cream cheese, softened

    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

(more…)

Trish Deitemeyer

Give thanks for a gluten free Thanksgiving, Part 2

November 23rd, 2009 by Trish Deitemeyer

Deitemeyer_Trish_Philadelphia_PA

Gluten free side dishes

funyunsWhat’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…)

Trish Deitemeyer

Give thanks for a gluten free Thanksgiving, Part 1

November 23rd, 2009 by Trish Deitemeyer

Deitemeyer_Trish_Philadelphia_PA

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…)

Hecht_Allison_LA_CA

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.

butternut_with_spinachThe 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…)

Randi Markowitz

Wild rice and chestnut dressing for a gluten-free holiday

November 23rd, 2009 by Randi Markowitz

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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…)

Cleo Libonati, RN, BSN

Gluten-Free Cinnamon Raisin Yams

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.

Ingredients
  • 3 medium yams, cleaned, scraped and cut into 1 inch pieces
  • 1/4 teaspoon salt
  • 1/2 cup raisins, plumped in hot water
  • 1/4 cup honey
  • 2 tablespoons butter or substitute
  • 1/2 teaspoon ground cinnamon

 

Equipment

Medium size pot.

Process

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.