Cherry tomatoes are probably the easiest, most abundant tomato to grow at home. Our plants have been producing hoards of them this year, both red and golden varieties. Because I don’t like letting anything go to waste, we’ve been roasting them because I’m just not ready to do any canning. It takes about 15 minutes to prep them, then 45 minutes in the oven. Continue Reading
I’ve got to admit, I get a little motivated when I see cooking shows do stuff that is a challenge for gluten free. One of those recent things is grilled pizza. Have you ever seen where the chef takes some uncooked dough (with gluten) and tosses is on the grill and proceeds to make a yummy looking, bubbly dough pizza? The gluten free doughs I’ve made are more sticky than their gluten counterparts, so tossing it on the grill is basically a no-go. Continue Reading
Mmmm, potato salad! One of my favorite side dishes in the summer is my mom’s potato salad – the typical egg-based potato salad with lots of crunchy vegetables – which we make several times during the summer.
For this one, we did things a little different. As a celiac, I’ve been known to overdo certain recipes to the point I just can’t bring myself to eat it anymore – you know, you find something tasty and safe and just keep making and eating the same stuff for days. So, instead of overdoing my mom’s recipe, this salad came about.
In 30 minutes, you can create a little something different to make gluten free life a bit more exciting and satisfying! If sweet, savory, smoky and a little kick are your thing, then read on. Versatile? You bet. It is an outstanding burger topping, a yummy appetizer when topped on a toasted GF baguette slice that’s been slathered with a little mascarpone or cream cheese. But, one of our favorite uses of this jam is on a pizza – spread it on your favorite GF pizza crust and place in the oven to heat it through. Sprinkle with (GF labeled) gorgonzola/blue cheese and wait for an overwhelming “Yum!” from your recipients!
Have you ever had a kohlrabi? If you participate in a farm’s CSA box program, you likely have received one of these in your box. They are also showing up at farmer’s markets this time of year (but some grocery stores carry them too). Also known as the “German Turnip,” it’s in the brassica family (think cabbage, broccoli and cauliflower) and not a turnip at all. It tastes similar to a broccoli stem..so it’s pretty mild. Continue Reading
Add some kick and crunch to your burgers (or even a salad) with these super-simple fried jalapeño rings. The inspiration came from strolling the aisles of a grocery store in Nevada recently, and right next to the French fried onions in a can were some French fried jalapeños, so naturally, I had to make them GF. Frying takes a little bit of the fiery bite out of these, so if you prefer a little milder level of heat when it comes to peppers, these might be a good option for burgers and such. Continue Reading
You learn the most interesting stuff at Gluten Free Expos. I was honored to do some food demos at an expo in Columbus, Ohio recently, and met several people who asked me if I had a good pierogi recipe. That’s what I adore about meeting up with people at expos – especially the regional flare that comes with it. So, you can thank the folks in Ohio for the inspiration for this recipe. And of course, these are not only super-easy to make, but they also have a DAIRY FREE option too! As I post this recipe, I’m also posting my “recap” of the Columbus expo you can read here. I try to make it a point to keep up with the direction of our gluten free population, and in turn, create the stuff we all miss the most! Continue Reading
If you’re feeling a little alone in your gluten free (GF) journey, there’s a fantastic place you can go to get some respite from the drudgery we call our lifestyle. It’s almost like a family reunion, minus the whacky uncle or aloof cousin, yet strangely similar with people like me, whacky and aloof when it comes to food. That place is a gluten free expo. I am embarrassed to say that in my nine years of being GF, I cannot believe I waited until year eight to seek one out, but I attribute it to one reason in particular: I didn’t really know there was such a thing. Continue Reading
This recipe tastes a whole lot like the frozen ravioli I used to eat as a kid, which is exactly what I was going for. Many people who have issues with gluten also have issues with certain types of dairy. Personally, I tolerate greek yogurt, mozzarella (it’s low FODMAP) and parmesan cheese, which was the basis for the filling in these ravioli. One of my favorite things about my gluten free ravioli recipes is the sheer convenience of it all. It takes about 30 minutes or so to make a dozen ravioli (even faster with a Tortilla Press) then you just toss them in the freezer. With 3 or 4 ravioli in a serving (these guys are pretty filling), you’ll get 3 or 4 individual meals out of it. Just perfect for those days when you just don’t want to put a lot of effort into something – which is common in my household – not bad for under an hour’s worth of work! For more flavors, check out other ravioli flavors in the recipe index.
They bend, but they don’t break! Sounds a lot like my gluten free life – it’s had it’s moments, but it’ll never break me! Especially when I make something you can’t tell is GF…like these awesome spinach wraps. If you miss wraps that are full of flavor and have a lovely, chewy texture, you are in the right place! Invest about 30 minutes or so and you’ll be able to make several wraps that you can freeze for a quick and satisfying meal another day. Fill them with your favorite meats, cheeses, veggies, salad (that’s a chicken salad in the photo). Or, make a breakfast burrito. Fan of roasted red peppers? Check out the Gluten Free Wraps – Roasted Red Pepper & Garlic flavor too!