Archive for the ‘Side Dishes’ Category

 

Cleo Libonati, RN, BSN

Gluten-Free Pickled Red Beets

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!

Ingredients
  • 1 can plain sliced red beets
  • 1 tablespoon unpasteurized apple cider or rice vinegar
  • 1 tablespoon honey

 

Equipment

Serving bowl.

Process

Mix the vinegar and honey in the serving dish then add the beets and juice.  Stir to combine.


Cleo Libonati, RN, BSN

Gluten-Free Pennsylvania Dutch Cabbage Slaw

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.

Ingredients
  • 2 cups shredded fresh cabbage
  • 2 tablespoons fructose or honey 
  • 2 tablespoon unpasteurized apple cider vinegar or rice vinegar
  • 2 tablespoons water
  • Black pepper and a sprinkle of salt to taste
Equipment

Serving bowl.

Process

Mix all ingredients in a serving bowl. That’s it. Goes great with

sandwiches, burgers and most everything. Makes 2 cups.

Cleo Libonati, RN, BSN

Gluten-Free Brazil Nut Risotto

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

Try this flavorful dish for a whopping dose of selenium from uniquely soft, crunchy Brazil nuts — with a texture reminiscent of water chestnuts.

Ingredients
  • 2 tablespoons olive oil
  • ¼ cup onion, chopped
  • ¾ cup Arborio or short grain rice
  • 4 cups gluten-free chicken broth
  • ½ cup Brazil nuts, chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon basil leaves
  • 1/3 cup romano (sheep) cheese, grated

 

Equipment

Heavy bottomed medium pot with lid.

Process

Add oil to heavy bottomed medium size pot. Heat to low medium then add onions to saute golden. Do not let brown. Add nuts then rice. Heat until rice whitens, then add a cup of broth and parsley, basil, salt and pepper. Stir frequently as broth is absorbed. Add more broth until all is used, about 20 minutes. Rice will retain its shape well but should not be hard in middle. Fold in cheese and serve as side dish. Serves 4.

Cleo Libonati, RN, BSN

Gluten-Free Risotto with Fresh Herbs

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

Risotto is a unique rice dish with a full-bodied creamy mouth feel. Try it once and you are sure to make it often.

Ingredients
  • 5 cups hot chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1/3 cup onion, chopped
  • 1 ¾ cup Arborio rice (fat short grains)
  • ¼ cup fresh parsley
  • ¼ cup fresh basil
  • 1/8 teaspoon black pepper
  • ½ cup freshly grated Romano or Parmesan cheese

 

Process

Add oil to large heavy pot over medium heat.  Add onions, sauteing until golden. Using a large wooden spoon, stir in the rice.  When the rice is coated with the oil, add a cup of the hot broth and stir frequently until absorbed. 

Add another cup of broth, stirring.  Repeat until all the broth is stirred in and the rice is cooked, about 18 minutes.  Do not over cook.  Rather than being mushy, the rice should be firm yet soft.  Fold in the parsley, basil, and black pepper, and cheese.  Taste before adding salt since the cheese is itself salty.
Serves 4.

Cleo Libonati, RN, BSN

Gluten-Free Tex-Mex Squash

July 28th, 2009 by Cleo Libonati, RN, BSN

Surprise the family with this colorful side loaded with taste, texture, and nutrition. Or make it for a healthy lunch, with or without, low-fat sour cream or substitute.

Ingredients
  • 2 cups yellow (summer) squash, cubed
  • 1/3 cup water
  • sprinkle of salt and pepper
  • 1 teaspoon cilantro, chopped
  • 1 cup cooked rice (leftover)
  • 1/2 cup (or more to taste) gluten-free refried beans
Equipment

Medium pot with lid.

Process
  1. Wash and chop the squash into 1/2 inch cubes. 
  2. Pour water into the pot and bring to boil. 
  3. Add the chopped squash, salt and pepper.
  4. Turn down heat to low medium and cook for 5 minutes.
  5. Stir in the cooked rice, cilantro, and refried beans.
  6. Cook 2 more minutes to heat through.
Cleo Libonati, RN, BSN

Gluten-Free Ham and Potato Salad

July 28th, 2009 by Cleo Libonati, RN, BSN

This old recipe is rich in flavor and appeal. It goes well with any main meat dish, salad, or sandwich.

Ingredients
  • 2 cups white potatoes such as red bliss, yukon gold, or russet
  • 1/2 cup celery, chopped
  • 1/4 cup parsley, chopped
  • 1 cup cooked Canadian bacon, sugar-free, or 4 strips of sugar-free bacon, cooked and crumbled
  • 1/2 cup gluten-free mayonnaise
  • 2 T unpasteurized apple cider vinegar
  • 1/4 tsp. salt and 1/2 tsp. black pepper
  • 1/2 tsp. celery seeds

 

Equipment

A large mixing bowl.

Process
  1. Cooked Canadian bacon does not need preparation, just cut it into small cubes. Bacon needs to be fried and crumbled with a T of the fat for flavor.
  2. Cook the potatoes in salted water until tender but not falling apart. Drain, cover the pot and keep warm.
  3. Meanwhile, wash and chop the celery and parsley.  Add to pot with the potatoes. Add the vinegar, mayonnaise, salt, pepper, and celery seed. Stir in the bacon, blending all ingredients without mashing the potatoes. Serve warm in a large bowl. 

Del Monte gluten free 10-minute garden potato salad

April 6th, 2009 by John Libonati

  

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This potato salad recipe is a breeze to make, does not require cooking and tastes fantastic. You can find the recipe on the back of the 29 oz Del Monte Whole New Potatoes can or Del Monte’s website. Enjoy! (more…)