Here is #2 in my ravioli series. If you are a fan of meat ravioli, you may want to give this one a try (or the Gluten Free Sausage & Pepper Ravioli). They are very simple to make once you get the hang of it (be sure to see the photo instructions at the bottom of the recipe). It’s a great way to use up last night’s hamburgers from the grill, too. If you want an extra special dinner, serve it with my Gluten Free Easy Sun Dried Tomato Pomodoro Sauce. These ravioli are also grain free and dairy free! They have to be frozen, so if you like them, make a bunch and keep them in the freezer for when your hungry self isn’t in the mood to labor in the kitchen. As they are very filling, it only takes a few to make one serving. Continue Reading
All things pasta tend to be sorely missed when going gluten free. Ravioli in no exception. But now, you no longer have to rely on just your memories of this Italian delight! This is the first of many flavors I will be posting. These are NOT difficult to make, and one recipe makes 12 raviolis. Three or four with a salad is very filling and satisfying, and they are stored in the freezer, so you can feed your future hungry self when you get that “what’s for dinner” panic moment. Stay tuned for more flavors!! Be sure to see the photo below the recipe in case you prefer a visual of how to assemble them.
I’m a summer girl at heart, but soup is one of my favorite aspects of winter. I was getting a little bored with chicken and beef-based soups, so I tossed this together last night, not expecting it to be something I was going to share, but had to take a photo and post today because it turned out to be incredibly tasty and super easy to make! I’ve been doing a low FODMAP thing lately. Many of my recent recipes are aligned with making that philosophy fun and tasty, so I’m adding a category to this site for “Low FODMAP Friendly”, in case that is something you have interest in as well. Continue Reading
My first pizza recipe remains a family favorite, but I recently created this alternative which FOLDS like a NY pie without cracking. Having grown up in NJ, pizza was probably my most favorite food, so it pains me whenever I walk by an east coast pizzeria and smell a hot, fresh pizza baking, knowing that this most perfect, gluten-laden delight will never cross my lips again. Also, I’m biased in thinking NY style pizza is the best kind on earth. Although not an exact replacement for the real deal (let’s be honest, what GF stuff really is), this happens to be pretty quick to make and a few steps closer to my long lost memory!
So let me clarify, I grew up in the north, so I mean no disrespect to real southern grits. In fact, I do love them on the rare occasion I choose to eat them (being I’m usually grain free and all). This time it was the result of limited gluten free choices at a Nashville restaurant a few weeks ago. (Although I vetted the restaurant ahead of time, we ended up with one of those servers who really didn’t understand gluten very well – he told me the linguine entree was a good gluten free choice. Seriously?). When it was all said and done, the safest choices boiled down to a salad, or shrimp and grits. I chose the latter and it was certainly delicious. So when I thought about how soon I could indulge again in such a fantastic dish, I immediately though of how to replicate the recipe, sans corn. So, this happened, and it was a yummy, comfort food experience! Thank you south, for creating shrimp and grits.
Just like the post where I talked about unnecessary ingredients in taco seasoning, the same goes for BBQ sauce. The ingredients in many store bought varieties include high fructose corn syrup, modified food starch, caramel color and natural flavor among other ingredients. It’s surprisingly quick and easy to make a batch for yourself in under 30 minutes. Many homemade BBQ sauce recipes require slow cooking, and sometimes slow is not a part of my day. I tossed this together one day and it took care of business.
Use it on anything you BBQ or in place of ketchup (with sweet potato fries, as pictured), especially with Gluten Free Chicken Nuggets! It was the preferred choice of sauce at the Chicken Nugget Day at Benefit Your Life last week – thanks to all who stopped by for lunch…I truly enjoyed cooking up nuggets for everyone!
Meat or no meat, this salad is simple and delicious. In our home, I tend to favor meat in my cooking, while my husband prefers more vegetables. Many times, we are cooking side by side, but cooking separate meals that really don’t get shared. So, I try my best to create yummy stuff so we can share a meal on occasion. We enjoyed this so much, it will be a regular on our meal plan. You know that Taco Seasoning recipe recently posted? That’ll come in handy here. Continue Reading
Many taco seasoning packets are froth with ingredients designed to endure some time on a store shelf or in your pantry. Ingredients like maltodextrin, milk derivatives, corn starch, yellow corn flour, partially hydrogenated soybean oil, silicon dioxide, sunflower and/or cottonseed oil, natural flavor, ethoxyquin (preservative). Oh Yum! And one popular product actually states “partially produced with genetic engineering.” Not many brands will label their product gluten free…maybe it’s the elusive “natural flavor” that keeps that from happening, or maybe it’s their manufacturing processes. Oh sorry, I digressed. Back to a better topic: Not only is it super-quick to make, you can bet there’s no dairy, no preservatives, no grain, etc. And, while it should meet your expectations, you may actually think it tastes a whole lot better than the store bought stuff! Continue Reading
As I mentioned in my lettuce wrap post, I’ve avoided a rather popular restaurant that serves these delicious entrees because I was “glutened” not one, not two, but three times after ordering from their gluten free menu – all at different locations, too. Weird. Those experiences made me change the way I go about vetting restaurants, but also put me on a quest to cook delicious food at home. Mongolian beef had been a favorite, and now the memory has been restored…here at home! I put it in lettuce to make it an appetizer, but go ahead and serve it with rice if that’s your thing. Continue Reading
It’s no secret that many people who have given up gluten also end up saying goodbye to dairy. Eliminating food groups we’ve all grown up with can be sad, but if it improves health, it’ll only be a matter of time until everything settles in and the off limits foods are a distant memory. Very little dairy is consumed in our household, and when it is, it’s in the form of hard cheeses, greek yogurt or grass fed butter, usually cooked or baked into something. The dairy version of this recipe has been in our family for a long time, so for all you folks out there who still want a tasty dish that mimics one with butter and cheese, give this a try. Hope you enjoy it! Continue Reading