This is the other pizza that my husband made for our dinner tonight. This is my personal favorite. There is something very comforting about the italian sausage and roasted veggies. The other pizza he made was a Spinach, Pancetta and Goat Cheese Pizza. We use Udi’s frozen GF pizza crust, but any GF crust will work.
Ingredients:
3 mild Italian sausage links, casing removed
1 1/2 cups fire roasted peppers and onions (I use the frozen Trader Joe’s version)* Read More »
Gluten Free Pad Thai Photo: Amy Fothergill
Eating pad thai in a restaurant might be hard if cross contamination is a concern.
Most pad thai sauces contain soy sauce and more likely than not, that soy sauce contains gluten.
If you live in the bay area, access to rice Read More »
Gluten-Free Black Bean Nachos. 2010 © Teri Lee Gruss
Serve this cheesy, flavor-packed dish as a hearty gluten-free appetizer, snack or even as an entree- kids love them.
When looking for a new gluten-free recipe, I stumbled across this one for Goat Cheese and Arugula Ravioli on the Whole Foods website, I knew this was a must. Not only is goat cheese one of my favorite cheeses, I love ravioli (the gluten free kind of course).
Follow this basic recipe for a delicious gluten-free dinner that will make you feel as if you have been transported back to Italy (playing Italian music and drinking a glass of Chianti while dining will also help to set the mood). Read More »
Wings are quintessential half-time finger food. No wonder! Wings are economical, easy to make appetizers that everyone enjoys. Find a recipe in this collection of our best wing recipes from About.com Food and Drink Guides.
When a recipe calls for soy sauce, be sure to use a gluten-free product. Same goes for hot sauce. I use Frank’s Red Hot Original sauce in my wing recipes.
A fast, easy and out-of-the-ordinary wing recipe from John Mitzewich, About.com Guide to American Food. The sweet and spicy no-cook sauce is delicious and as John says, “is addictive.” Read More »
Do you ever put certain foods together that other people would cringe at? I used to have all kind of interesting combos when I was a kid: my Grandmas meat loaf, mashed potatoes, gravy & peas all mixed up and chili and mashed potatoes topped with cheese are just a couple that stand out in my head. My sister still eats one of her childhood favorite combinations – Doritos and applesauce. I don’t think I have ever tried that, or not that I recall. I may have blocked it out. LOL! Anyway, I don’t judge, as to each his own.
The other day I was craving a tuna melt. I meandered into the kitchen and started to pull out the ingredients to create my meal and realized I had no base for the melt. I had run out of my Food for Life English Muffins and Trader Joe’s French Rolls. Clearly I was slacking in the gluten-free grocery department or eating too many carbs – maybe a little of both. I began to brainstorm about what I could use for the base. Did I want to bake? Not really. I just wanted to eat. I spotted my corn tortillas in the refrigerator and a light bulb went on – tuna melt tostadas! This turned out so good that I may be using this as a new standby in my lunch line up!
This turned out even better than I thought it would! I would absolutely Read More »
INGREDIENTS:
Ingredients:
1 lb. boneless, skinless chicken breasts
½ c. cornstarch
1 tsp. garlic salt
½ tsp. black pepper
½ tsp. dried parsley
Oil for cooking
Process:
1. Slice chicken breast width-wise to make thin Read More »
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. Read More »
This is a recipe that I love to make, especially when it’s a little chilly outside. This recipe as written serves 4, but it can be doubled to serve 8. It has hominy in it, which are delicious starchy balls of corn grits. Somewhere between a soup and a stew, this recipe is fast and easy and gluten free, and the smell of the chili powders and cumin is absolutely fantastic!! Read More »
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