Do you grow tired or reading labels on seemingly simple products? So many food I look at don’t say GF on them, but don’t have any gluten ingredients listed. It’s that “natural flavor” or “spices” that make me put something back. Pizza sauce is one such product, so I’ll take 20 minutes out of my day make my own, store it in a squeeze bottle and put it in the fridge. Continue Reading
When was the last time you enjoyed a soft, warm breadstick from Olive Garden? That’s what I thought. When a friend asked my daughter on a scale from 1 to 10 where these rated, my daughter rated it a 9. When asked why not a 10, she exclaimed, “Because they are not unlimited!” The “hardest” part of making these are learning how to set up the form for the pan (easy to follow instructions are below), but do it once, and it won’t be a big deal anymore. Continue Reading
Welcome to ravioli #4 in the ravioli-making series. This one can be made dairy free! And here’s a NEWS FLASH! I just changed up the prep to make it SO MUCH FASTER AND EASIER. You see, I roll dough fairly often, and in some cases it is that activity alone that becomes the dealbreaker in time and/or motivation to make a recipe like this. We all have our days when we just can’t get the desire to cook and need to break through it to have something really satisfying. Let me set the expectation for you – this really isn’t a big deal to do once you get started (just make sure you have all of the ingredients ready to go, or that frustration will just grow)! Continue Reading
Brussel sprouts have come a long way in the last few years, from an obscure vegetable that wrinkled faces at the dinner table to a much welcomed side dish. I remember as a kid, the only way they were ever prepared was boiled, and if you were lucky, it had some butter on it to make it more palatable. If only my mom knew about roasting vegetables! What is so great about roasted veggies is the convenience of just tossing some veggies with oil, salt and pepper and letting them do their thing in the oven while you muss and fuss with the other parts of the meal. Bacon (of course) amps this up, but the addition of a few crumbles of blue cheese and a drizzle of honey can make this the favorite item on your plate. The other night, we tossed a few scoops of this onto our salads and made a meal out of it. Welcome back, Brussel sprouts! Continue Reading
It’s been a butternut squash kind of few weeks. I made my Gluten Free Butternut Squash Ravioli the other day, and because there was plenty of butternut squash filling left over, I had to do something with it. When it is piping hot, the filling is yummy enough to replace mashed potatoes, but instead, we made a pizza and topped it with cheese, caramelized onions and peppers. Paleo or dairy free? Just omit the cheese (still delicious) or use your favorite dairy free substitute. Use your favorite gluten free pizza crust, or choose from several in the recipe index.
It’s time. Time to bring some ravioli back into your gluten free world! Very easy to make, incredibly delicious, and just a little bit of effort will pay off in a pretty big way – it can provide several meals for you. This recipe makes a dozen ravioli, but since they are very filling, 3 or 4 raviolis are perfect as one serving. If you like it, consider doubling the recipe and make 2 dozen – they have to be frozen before cooking, so it’s a really easy way to have a quick and elegant meal some evening when you don’t feel like cooking all that much. Dairy free? No problem! You can substitute nutritional yeast for the cheese, or omit the cheese altogether and it’ll still taste fantastic. The brown butter sauce is optional, and can be made with ghee for our paleo friends. Hungry for more gluten free ravioli? Check out my recipes for Sausage & Pepper and Beef & Portobello ravioli flavors. Pure love.
Fast and gluten free don’t always go together very well. So many people I meet complain about having to make everything from scratch, and I don’t know about you, but processed gluten free foods seem to often disappoint on flavors, textures and nutrition, not to mention my wallet. Every time I create a new recipe, I always take time and ease of preparation into account.
This tomato bisque is ready in under 30 minutes, and the dairy free option is just as good, if not better than using straight up cow’s milk. Toss some toasted croutons on top, or serve with a grilled cheese sandwich…can you say comfort food? It makes enough to serve two people a cup of soup, but let’s be honest, I finished the whole thing myself for lunch. Feeling satisfied… Continue Reading
It is officially soup season at our home. It was a dreary, rainy day and the one of the only ways to end it on a good note is to fill my belly with some warm soup. I’ve had a butternut squash sitting on my counter for the last week or so, and this seemed like the perfect occasion to use it. What I like best about this recipe? It’s savory, not sweet like other squash soups. But, more importantly, it’s easy – ready in about 45 minutes without the need to constantly mess with it. Pair it with a salad and you have a fantastically satisfying meal. Vegetarian? No problem! Omit the bacon and use a veggie bouillon cube. Like it spicier? Add more Sriracha to suit your taste. Continue Reading
As the zucchini continues to be harvested from my garden, so do the ideas for ways to use them up. The inspiration for this recipe came from Food & Wine magazine – they used a 9″ round pan and had an Italian-flavored gratin all whirled up so pretty and all in there. I prefer cooking in smaller batches, so I chose to use three ramekins and created an Asian-style flavor, only because I’m currently tapped out in the Italian-style zucchini arena. This is really a simple dish to make. I’m sure the one in Food & Wine tastes as awesome as it looks. I’ll be trying that when I get a craving for tomato and cheese. Continue Reading
It’s that time of the year…Bags of zucchini mysteriously show up on your front porch; Your zucchini plants in the garden are producing faster than you can eat them; Zucchini are on sale at the grocery store at a price you can’t pass up. We never want to waste zucchini and this year is no exception. For the past few weeks, I’ve been trying to pick the zucchini from my garden before they become ginormous (and too nasty to eat). So far it’s been a great garden year, almost too good in the zucchini department! So, the “noodle” in this recipe is really roasted zucchini planks – technically that makes this a grain free and nut free lasagna too. But, if you like a noodle in your lasagna, take a look at my recipe for Gluten Free Sausage & Pepper Lasagna! Continue Reading