Tag Archives: Sides

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!

The 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 Read More »

I have shared my rice bowls many times in the past, and they are some of my favorite, quick meals.  However, the other day, I had a huge sweet potato that needed to be used, but I really wanted a burger.  I didn’t want a bun, so I decided to make a burger bowl or deconstructed burger.  I made my sweet potato into spicy sweet potato hash browns & then layered in the bowl with some mushrooms that I had sauteed in extra virgin olive oil and white wine.

Read More »

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.

Read More »

It’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; Read More »

This easy, stove top gluten-free and grain free recipe for Savory Gluten-Free Stuffing comes from Melissa Diane Smith, author of Gluten-Free Throughout the Year and Going Against the Grain.

This recipe is an out-of-the-ordinary, hearty alternative for those avoiding not only gluten but all grain.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Serves 4 to 6 Read More »

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. Read More »

Cheesy Sausage Muffins Credits: Jennifer Harris

A mix, is a mix, is a mix, right? Not necessarily and definitely not when taking Non-GMO Verification into consideration. Glutino’s Gluten Free Pantry muffin mix is free of gluten and dairy, it is GMO free, and it is incredibly easy to use.

When I received my free sample in the mail I decided I wanted to do something different. I mean who Read More »

It turns out that more than Idahoans love potatoes!

I did some research, and it appears that potatoes are America’s favorite vegetable. I never really knew that concretely, but from a personal standpoint, I can understand why! Read More »

I already apologize for giving you this recipe, because it is so good, you literally won’t be able to stop eating it. It’s also super easy to make, and will help you to impress any guests that may enjoy it as well (that’s if you are willing to share, of course).

Read More »

If you think making homemade gravy is harder than the SAT’s, think again.

Instead of using a gluten-based roux (butter and flour), start using slurries.

A slurry is a combination of a starch and cold water (equal parts) which are mixed into a hot liquid like chicken or turkey broth.

The ratio that I use which seems to work well is: Read More »