Side Dishes

Gluten-Free Pickled Red Beets

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.

Gluten-Free Recipe: Catholic Potatoes

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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

Read More »

Gluten-Free Risotto with Fresh Herbs

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.

Gluten-Free Round Up…Seasonal Pumpkin Recipes

gluten-free-pumpkin-recipesFall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving?  Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.

Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes.  This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found.  Listed below are just a fraction of the gluten-free pumpkin recipes available online.

What is your favorite way to cook with pumpkin?


Pumpkin – General Recipes

Gluten-free summer corn and tomato pasta recipe

I am always on the lookout for delicious ways to combine fresh summer vegetables, from the garden, into a tasty meal.  This recipe is taken from Rachael Ray’s Everyday magazine, with changes made to make it gluten-free.  It is quick, easy and delicious and takes about the time it takes to boil the water and cook the pasta. Read More »

Gluten-Free Sunflower Seed and Kale Pesto Recipe

 

Chrissy and Lauren Gluten Free Works Authors

Sunflower Seed and Kale Pesto

Sunflower Seed and Kale Pesto

I ate a lot this weekend. Way too much actually…in a good way.

For my Dad’s birthday dinner, my mom and I made Ina Garten’s God-sent Truffled Macaroni & Cheese. Despite the loan she had to take out to buy the truffle butter and exotic mushrooms, it was by far the best mac n’ cheese ever.

Let’s just say, it’s going to be rough getting used to plain ‘ol mac n’ cheese after that eye opening experience.

Now, I’m not advocating going into debt over truffle butter, but if anything is worth over spending, this recipe is it.

We also had some extremely gourmet rib eye. Coated with McCormicks grill seasoning, seared on the charcoal barbeque, and finished off with Read More »

Gluten-free Sweet Potato Biscuits Recipe

 

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. Read More »

Gluten-Free Tex-Mex Squash

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.
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