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.
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
Not so long ago, two family members decided to go vegetarian – for no other reason than they said they didn’t care for the taste and texture of meat anymore. For some meat, I can’t totally disagree with them. For me, the more different we get with our particular protocols and preferences, the more we have to cook (separate meals), the less we get to eat together (because preparation gets out of sync), or both. So, to dine together, I’ve been playing around with some different stuff that satisfies my gluten free needs and others’ vegetarian needs. Mushrooms do a great job of absorbing flavors and have a great texture, so this just seemed like a good project to work on. Continue Reading
Another versatile onion blossom. It makes a fantastic side dish for your summer grilling favorites and can take on many personalities. We ate a lot of onion blossoms on a recent camping trip, and in addition to the Buffalo Blue Cheese Blossom, here is another flavor combination that compliments just about any grilled meat. Depending on your preferences, you can sprinkle with cheese, bacon bits, or anything other BBQ-worthy item. If you have 30 minutes, consider making some Gluten Free Barbecue Sauce – Fast & Fresh. When my BBQ sauce-loving son tells me this is the best BBQ sauce ever, I kinda have to believe him. Not only does it taste awesome, but it is quick and easy to make and may have you skipping the BBQ sauce aisle at the grocery store! Continue Reading
I used to love those blooming onion petals, deep fried and breaded, ready for dipping into some delicious sauce. Years ago, we found a recipe for slow cooking an onion on the grill – cutting it into petals, seasoning it with just salt, pepper and a splash of wine, then wrapping it in foil and letting it cook on the grill – alas, gluten free and definitely healthier than the deep fried version.We are always looking for fun summer foods for camping and picnics. On a recent camping trip, we wanted something a little more interesting, and came up with this flavor combo. It’s easy to make, and cooks while you get all your other stuff prepared. And, in my case, I get to avoid potential cross contamination from the campsite-provided grill, since we all know gluten doesn’t burn off any grill..
These biscuits are special. Why? Not only do you NOT need to chase it with a glass of water after eating it (yes, they are moist and buttery), but they just had the honor of competing in the Special Biscuit category of the Biscuit Baking Contest at the International Biscuit Festival. Every May, adorable Knoxville, Tennessee celebrates all things biscuits. A third place finish was perfectly fine considering the gluten-filled competition: a chef and a multi-time contest winner. For me, it’s the closest thing I’ll ever experience to being on “Chopped,” one of my favorite cooking shows, except a really chill version of it. For Biscuitfest, entries have to be crazy-special. My entry was accompanied by Beurre-acha Shrimp, Avocado Crema and Crispy Shallots.
If you’ve ever eaten at a Brazilian steakhouse, you know what I’m talking about. Those beautiful, delicious balls of cheesy bread they keep bringing to you throughout your meal. And because they are gluten free, they can end up being the highlight of any meal. If you search the internet for Brazilian Cheese Bread or Pan de Queijo, you’ll find dozens of recipes on how to make these – with milk and cheese. I was working on one of my own versions, and got sidetracked when I was curious if they can be made dairy free as well. For dairy free, these exceeded my expectations. The recipe doesn’t make a whole bunch of them…only 6, but that gives you a chance to try them and if you like them, you may need to double or triple the recipe if you have others to feed. Continue Reading
Are you a fan of fried fish? Since going gluten free, do you occasionally miss the yummy comfort food of some fish and chips? Give this recipe a try and see if it satisfies a little of that craving. I am honored to say I get a ton of positive feedback on my Chicken Nugget Recipe. This recipe is a take on that one, with a few minor changes for flavor, but also in my cooking method. Continue Reading
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