Posts Tagged ‘Sides’

 

Amy Fothergill

Gluten Free Stuffing and Croutons from Amy the Family Chef

November 23rd, 2011 by Amy Fothergill



gluten free stuffingHere are two delicious and easy-to-make gluten-free stuffing and crouton recipes that are sure to come in handy for your Thanksgiving.


Gluten Free Stuffing

Ingredients:

2 teaspoons olive or vegetable oil

1 medium onion, diced

2 carrots, diced

2 celery ribs, diced

1 teaspoon dried thyme (more…)


Amy Fothergill

Gluten-free Holiday Cranberry Sauce Recipe

November 22nd, 2011 by Amy Fothergill

gluten free cranberry sauceIt’s easy to make your own fresh cranberry sauce with just a few ingredients. This version has much less sugar than what you would find in a can. Give it a try. If you don’t think you’ll use all of the cranberries, cut the recipe in half and use the berries in a muffin or loaf.

Ingredients:

3/4 cup water or orange juice (use less sugar if using the juice)

1/3 c organic white sugar or sucanat

1/3 c agave nectar (optionally use honey or all sugar)

4 cups (1 12-oz package) fresh or frozen cranberries, rinsed

Optional ingredients:  1/2 cup toasted pecans or walnuts, chopped; orange zest from 1/2 of an orange; (more…)

John Libonati

Gluten Free Stuffing Recipe Video

November 16th, 2011 by John Libonati

John Libonati Gluten Free Works

Thanksgiving is right around the corner! Dan Kohler from Renegade Kitchen and Rudi’s Gluten Free Bakery bring you this super quick and easy gluten-free stuffing recipe.

(more…)

polenta and tomatoes mascarponeWhen Sarah Henkin and I were trying to come up with a menu item for samples at the Ferry Plaza Farmer’s Market FoodWise booth, we decided to make delicious, late summer tomatoes the centerpiece. We needed to keep the dish simple since there were some other events happening that day. Roasted tomatoes on top of something seemed like a good option to me.

Since we eat gluten-free, I tend to not think about using bread with tomatoes (although the thought does leave me with pangs of longing for Acme). My standard fallback is usually polenta. I made a similar dish last year with roasted veggies and gorgonzola (see that post here) so this needed to be different. (more…)

Gluten Free Sunflower Seed Hummus Recipe

October 3rd, 2011 by Heather

Gluten Free Works Author Heather

gluten-free sunflower hummusDid you know that you can make hummus with sunflower seeds? I didn’t either until I learned about it from my friend Dallas. Dallas is one of my most inspiring friends when it comes to healthy eating. She is a vegetarian, and although she isn’t gluten-free, much of her diet is naturally gluten-free, because she sticks to whole foods. Dallas also hosts our Raw Foods Potlucks each month. If you haven’t checked out this post on past Raw Foods Potlucks, take a look back.

But back to hummus. I love hummus. I make a big batch of it almost every weekend, and I pack it in my lunchbox throughout the week for an afternoon snack. One scoop of hummus covered with an assortment of veggies is a quick, easy, healthy (more…)

Amy Fothergill

Two Quick and Easy Gluten-free Dips

July 18th, 2011 by Amy Fothergill

Instead of opening a jar of olive tapenade or a dip from the refrigerated section of the market, consider making your own. If you keep some key ingredients on hand and have a small food processor or blender, you are in business!

Gluten Free Olive TapenadeThe olive tapenade is so easy and so much better when made fresh. The beauty of it is that you can make a small amount if you are just having a few friends or more for a party. It can be used on top of chicken or even in a sandwich. And when you make it yourself, you can control the salt, garlic and rosemary (or even omit one of these).

The white bean spread is a great starter and really healthy. This recipe calls for (more…)

Rub My Tummy with Gluten Free Bruschetta!

March 23rd, 2011 by Jill Hanner

Jill Hanner Gluten Free Works Author

Bruschetta is a fantastic appetizer and or snack.
But for those who can not have gluten, a wonderful healthy substitution is to use a cucumber as the base!  Here is my video to show you how to make a delicious cucumber-based bruschetta.

(more…)

Allison Hecht

Warm Up with some Gluten Free Butternut Squash Soup

January 3rd, 2011 by Allison Hecht

What better way to spend those wintry days than curled up with a delicious bowl of Gluten-free Butternut Squash Soup?

This recipe, courtesy of Emeril Lagasse, has a twist on the traditional Butternut Squash soup by adding in peanut oil and jalapeno.  While this soup may not be the lightest fare, it’s sure to warm you up and fill you up on those cool fall evenings.

The recipe below is easy to make and takes about 40 minutes. (more…)

Cranberries Photo: www.gfreelife.com

Quinoa is the perfect gluten-free grain.  Full of protein and fiber, this delicious ancient grain serves as the ideal base for winter stuffings and salads.  Here is a recipe that was modified from the More Than Gourmet website.  More Than Gourmet has a line of amazing demi-glaces that can be used to make stocks and sauces.  Thier entire line is gluten-free,except for the wine sauces and the veal demi-glaces.

To learn more about quinoa click here.

Quinoa with Cranberries and Toasted Pecans

Ingredients
2 Tablespoons vegetable oil
1 medium onion, finely chopped
1 large rib celery, finely chopped (more…)

Amy Fothergill

Gluten Free Macaroni and Cheese Recipe

November 29th, 2010 by Amy Fothergill

If you think being on a gluten free diet means never eating some of your favorite foods, think again. There has been an explosion of gluten free products over the past few years so become familiar with the brands that work for you. Bionaturae has many options for pasta like elbows, spaghetti and penne rigate.

Here are important tips to cooking good gluten free pasta:

  • Make sure there is plenty of water when boiling.
  • Add salt to the boiling water.
  • Start testing the pasta 1 minute before the recommended time. If it’s not done, test in 1 minute intervals.
  • Don’t over mix or over cook gluten free pasta; it will fall apart.

The key to a satisfying macaroni and cheese is learning to make a good cheese sauce. By making a few adjustments from a traditional recipe, you’ll soon be in business. (more…)