Tag Archives: gluten free

Bacon and Cherry Broccoli

I am slightly obsessed with a broccoli salad they make at my Whole Foods.  It’s crunchy, sweet, and creamy all at the same time.  Instead of going to Whole Foods daily to get some, I tried my own version.  In this recipe, I steamed the broccoli, but next time I think I would leave it raw.  My version didn’t have the same crunch, and I think it’s because I cooked the broccoli.  I’ll let you know next time how it comes out.

Bacon and Cherry Broccoli

Pieces:

  1. two heads of broccoli
  2. 5-6 slices bacon (I used turkey bacon)
  3. one cup dried cherries
  4. 4 tbsp. (vegan) mayo
  5. 2 tbsp. red wine vinegar
  6. 1 tbsp. dried thyme
  7. one quarter of a red onion
  8. 1 tbsp. olive oil

Process:

  1. Chop the broccoli so the stems are removed and only small heads remain.  They should be bite sized heads.
  2. Slice the bacon into small bite sized pieces.  Saute the bacon over medium heat about 5 minutes.
  3. Chop the red onion into very small, fine pieces.
  4. Add the olive oil and red onion to the bacon and sauté another 3-4 minutes, until the red onion starts to soften.
  5. In a large bowl, add the broccoli, bacon, onion, and cherries.
  6. In a separate bowl, mix together the mayo, red wine vinegar, and thyme.  Combine well.
  7. Pour the mayo mixture over the broccoli mixture and toss to combine.
  8. Serve!

 

bacon broccoli

 

Happy Allergy Free Eating!

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Sausage, Pepper, and Onion Pasta Salad With Horseradish Dressing

Part of my cultural background is Polish, and I love it when my mother cooks Kielbasa sausage on a weekend morning.  So why not have it for lunch or dinner, too?  This is a spicy pasta salad that combines the classic summer flavors of sausage, peppers, and onion.  Hope you enjoy, as I have been this week!

Sausage, Pepper, and Onion Pasta Salad with Horseradish Dressing

Pieces:

  1. one kielbasa sausage link
  2. one read pepper
  3. one yellow pepper
  4. one half of a sweet onion
  5. 2 tbsp. olive oil for sauteing
  6. your favorite gluten free pasta (I used one half of a box/bag)
  7. 2 tbsp. olive oil for the dressing
  8. 2 tbsp. white wine vinegar
  9. 1 tsp. lemon pepper
  10. 2 tsp. dried thyme
  11. 3 tbsp. horseradish mustard (or 1 tbsp. horseradish and 2 tsp. Dijon mustard)
  12. 1 tsp. honey
  13. 3 tsbp. chopped parsley
  14. salt and pepper

 

Process:

  1. Cook the pasta according to package directions. Drain.
  2. Chop the peppers and onions into bite sized pieces.
  3. In a large sauté pan, sauté the peppers and onions in olive oil and salt and pepper until cooked (not crisp anymore).
  4. Cut the kielbasa lengthwise down the middle and then into bite sized pieces.
  5. In another large sauté pan, cook the kielbasa until cooked through and a little charred around the edges. (I didn’t use oil because the kielbasa has fat on it that should help it to sauté nicely)
  6. In a large bowl, combine the cooked and drained pasta, peppers, onions, and kielbasa.
  7. To make the dressing, put the olive oil, white wine vinegar, lemon pepper, thyme, mustard, and honey in a dressing shaker or bowl and shake/stir to combine.
  8. Pour the dressing over the pasta salad and stir to combine.
  9. Dress with chopped parsley.
  10. Enjoy hot or cold!

sausage pepper onion pasta salad

Happy Allergy Free Eating!

 

 

 

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Bacon Creamed Spinach

Creamed spinach is one of my favorite side dishes.  I know, probably one of the least popular, but I love it (almost as much as beets!).  Actually, I like just plain old sautéed spinach, too.  If you don’t like creamed spinach as much as I do, here is a way to dress it up a bit… add cream and bacon!  Who couldn’t love creamed spinach with some bacon in it?

Bacon Creamed Spinach

Pieces:

  1. 2 pieces bacon (I like Applegate Farms turkey bacon)
  2. 2 tbsp. chopped shallot
  3. 1 tbsp. olive oil
  4. one and one quarter cup coconut (or other dairy free) creamer
  5. 1 tbsp. gluten free flour
  6. 3 tbsp. vegan butter
  7. 2 cups frozen spinach
  8. 2 tsp. nutmeg
  9. 2 tsp. pepper
  10. 1 tsp. salt
  11. one half tsp. cinnamon

 

Process:

  1. Chop the shallot and sauté in a pan with the olive oil.  Saute just for a minute or two.
  2. Chop the bacon into smaller than bite sized pieces.
  3. Saute the bacon with the shallot.  Add the vegan butter.  Saute until the bacon gets nice and crispy.
  4. Add the creamer and gluten free flour and stir for a couple of minutes to thicken.
  5. Add the spinach and continue to stir.
  6. Add the salt, pepper, nutmeg, and cinnamon.
  7. Stir until spinach is heated through.
  8. Serve hot!

 

 

 

bacon spinach

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Chocolate Covered Pretzels

I love the sweet and salty flavors of chocolate covered pretzels.  Instead of buying a bag, make your own at home with your own flavor combinations…. such as coconut, peppermint, smoked sea salt, or even curry!  These also have no baking involved, so they are a perfect summer treat on hot days.  And of course, gluten and dairy free!

Chocolate Covered Pretzels

Pieces:

  1. one bag gluten free pretzels
  2. 2 cups dairy free chocolate chips (I swear you won’t know the difference!)
  3. your favorite toppings… I sprinkled with shredded coconut, smoked sea salt, and even a few with curry powder for a spicy kick.  You can also add your favorite candies or extracts, such as peppermint or orange.

 

Process:

  1. In a microwavable bowl, add the chocolate chips.  Microwave on high for about 1-2 minutes, checking after each minute.  Stir the chocolate to see if it has melted.
  2. Dip the pretzels in the chocolate halfway, and lay on wax paper.
  3. Top with your favorite toppings and leave to cool.  You may have to put them in the fridge, depending on how hot the day is.  If you are adding flavor extract, stir a tsp. in with the melted chocolate.
  4. Enjoy!

 

choc pretzels

 

Happy Allergy Free Eating!

 

 

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Pineapple Grilled Chicken

Oh I don’t know how summer has gotten away from me already!  We have had a heat wave in Boston, which makes me not want to heat up the stove.  Well hello there, grill!  I made some grilled chicken this week that was perfect for summer… it has a fruit juice base which makes for great flavor.  Hope you enjoy it!

Pineapple Grilled Chicken

Pieces:

  1. one cup pineapple juice
  2. one half cup raspberry vinegar
  3. 2 tbsp. olive oil
  4. 2 tsp. chopped garlic
  5. one quarter cup chopped green onion
  6. 2 tsp. chili powder
  7. salt and pepper to taste
  8. 2-3 chicken breasts

 

Process:

  1. Combine all ingredients in a large plastic bag or bowl and mix well.
  2. Add 2-3 chicken breasts and marinate about 3-5 hours.  Turn to ensure that all surfaces of chicken are covered.
  3. Grill on medium heat about 15 minutes, until chicken is cooked through.
  4. Serve hot.

marinated grill chicken

 

 

Happy Allergy Free Eating!

 

 

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BBQ Smashed Potatoes

Summer.  Grilling.  BBQ.  Some of my favorite things!  I would probably say that BBQ sauce is my favorite condiment… I even choose BBQ sauce over ketchup for my French fries.  Here is an easy and different mashed potato side dish to complement any grilled summer meal!

BBQ Smashed Potatoes

Pieces:

  1. 8-10 small red potatoes
  2. one quarter of a red onion, diced
  3. salt and pepper to season
  4. 1 tsp. smoked paprika
  5. 2 tbsp. honey
  6. one half cup of your favorite gluten free BBQ sauce

Process:

  1. Wash and dice the potatoes into 1 inch cubes.
  2. Steam the potatoes just until fork tender, do not overcook.
  3. Let the potatoes cool.  Season with salt and pepper.
  4. Place the potatoes into a casserole dish, and smash the potatoes roughly.  Don’t mash until smooth; leave some texture.
  5. Season the potatoes with smoked paprika.
  6. Dice the onion and sprinkle on top.
  7. Drizzle the honey over the potato and onion mix.
  8. Pour the BBQ sauce on top.
  9. Bake at 350 degrees for about 20 minutes.
  10. Serve hot!

BBQ smashed tatoesHappy Allergy Free Eating!

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Shredded Potato Oh My Goodness

My mother learned this recipe from my Nana and these potato pancakes have marked many of my dinners growing up.  They are easy to make, delicious, and go with practically any meal.  For breakfast with a side of bacon.  For dinner topped with sour cream and chives.  Alongside a burger topped with ketchup.  I actually can’t believe I haven’t posted them yet!  To make them even heartier for dinner, you can add shredded zucchini or carrots.

Shredded Potato Oh My Goodness

Pieces:

  1. 4 large white potatoes
  2. 1 yellow onion
  3. 1 beaten egg
  4. 2 tbsp. gluten free flour
  5. salt and pepper to taste
  6. 2-4 tbsp. olive oil for frying

Process:

  1. Peel the potatoes.
  2. Grate the potatoes and onion into a large bowl (you can use a large cheese grater).
  3. Squeeze the potatoes and onions with paper towels until dry.  This step is critical!
  4. Add the beaten egg, gluten free flour, salt and pepper. Mix all together.
  5. Over medium heat and 1-2 tbsp. olive oil, add the mixture in quarter cup clumps and flatten with a spatula to make pancakes.
  6. Fry the pancakes on each side until golden brown.
  7. Enjoy with any meal!

platski

 

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Tato n’ Bacon Bites

Over a very hot summer weekend, a few friends and I got together to hang out, enjoy some (gluten free for me) beer, and just enjoy the start to summer.  I found a recipe for these bacon wrapped potato bites and knew they were perfect for a crowd.  I followed this recipe pretty closely, but did make one change in the dip.  The recipe calls for sour cream swirled with hot sauce.  Instead, I made a dip for the Tato n’ Bacon Bites that had sour cream, blue cheese dressing, and buffalo sauce in it.  Talk about a party pleaser!  I will definitely make these again.  Note:  the dip DOES have dairy in it.

Tato n’ Bacon Bites based on a recipe by TheKitchn

Pieces:

  1. one pound small red potatoes, cut into halves or quarters (so they are bite sized)
  2. salt and pepper to season
  3. one tsp. freshly chopped rosemary (finely chopped)
  4. one pound bacon, each piece cut into thirds
  5. toothpicks
  6. 3 tbsp. sour cream
  7. one half cup lite blue cheese dressing
  8. one quarter cup buffalo sauce

Process:

  1. Cut the potatoes so that they are bite sized.
  2. In a large saucepan, add the potatoes and enough water to cover them.
  3. Cover the saucepan and bring to a boil.  Boil the potatoes for about 5 minutes, just until barely fork tender.
  4. Drain the potatoes and let cool.
  5. Toss with salt, pepper, and rosemary.
  6. Wrap each potato bite with a one third piece of bacon and secure with a toothpick.
  7. Bake the bites at 400 degrees about 25-30 minutes, until bacon starts to crisp.
  8. While they are baking, mix together the sour cream, blue cheese dressing, and buffalo sauce.
  9. Serve hot, and dip in that buffalo goodness!

bacon tato bites

 

Happy Allergy Free Eating!

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Roasted Tomato Soup

Hello again!  I haven’t posted in a while, but am back, ready for summer, and still in the kitchen!

My mom recently made this Roasted Tomato Soup recipe for me when I was under the weather, and it is delicious.  It comes from Tyler Florence, and is made from actual tomatoes.  Definitely one of my favorites.  All my mom did differently was make it gluten and dairy free!

Roasted Tomato Soup based on a recipe by Tyler Florence

Pieces:

  1. 2.5 pounds fresh tomatoes (a variety- heirloom, roma, grape)
  2. 6 cloves garlic, peeled
  3. 2 small yellow onions, sliced
  4. one half cup olive oil
  5. 1 quart chicken stock (gluten free)
  6. 2 bay leaves
  7. 4 tbsp. (vegan) butter
  8. three quarters of a cup coconut creamer
  9. one half cup freshly chopped basil leaves
  10. salt and pepper to season

Process:

  1. Preheat oven to 450 degrees.
  2. Wash, core, and cut tomatoes into halves.
  3. Put the cut tomatoes, garlic, and onions on a baking tray.
  4. Drizzle with olive oil and salt and pepper.
  5. Roast for 45 minutes.
  6. Remove the tomatoes, garlic, and onions from the oven and put into a large stock pot.
  7. Add the chicken stock, bay leaves, and butter.
  8. Bring to a boil, reduce heat, and let simmer for 15-20 minutes.
  9. Using an immersion blender, puree the soup until smooth.
  10. Return soup to low heat and add the coconut creamer.
  11. Season with salt and pepper to taste.
  12. Serve hot and garnish with fresh basil.

tomato soup

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Gluten Free Pizza!

One of the things I miss the most is pizza.  It is tough to find really good gluten free substitutes for pizza, and when you do, they are super expensive.  I wanted to try making a gluten free pizza at home, but have never made dough or bread before.  Lucky for me, after just a little searching, I found Namaste Foods gluten free dough!

pizza crustIt was $6.99 and makes two crusts!  Perfect and cost effective.  The directions are also very easy… just add oil and water, spread on a cookie sheet, bake, then add your favorite toppings and bake again!  I was so happy with this!

I followed the directions, which were easy and realistic, and then made my favorite kind of pizza… BBQ chicken.  I cut chicken tenders into bite sized pieces and sautéd them with some BBQ sauce until cooked through.  Then on the pizza crust, I put a layer of BBQ sauce, the chicken, some red and yellow peppers, red onion, a little mozzarella (I was willing to take the risk and reactions for my favorite pizza!) and some banana peppers.  Sweet and Spicy BBQ Chicken Pizza!  And ta da……

bbq pizza

My favorite pizza made at home and cost effective!  I think this is my new favorite weekend meal :)

Happy Allergy Free Eating!

 

 

 

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