Tunisian Shakshouka, Poached Eggs

Naturally Gluten-Free Meals
Tunisian Shakshouka (Poached Eggs in Tomato Sauce)

Serves 2-4 People

INGREDIENTS

3 Tbsp Olive Oil

1 Small Onion, finely chopped

2 Cloves Garlic, finely chopped

8 Roma Tomatoes, chopped

2 Tsp Ground Coriander

½ Tsp Ground Caraway

2 Tsp Paprika

1/8 Tsp Cayenne Pepper, (optional)

½ Tsp Salt

1/4 Tsp Black Pepper

4 Large Eggs

3 Tbsp Fresh Parsley, chopped (for garnish)

DIRECTIONS

In a large skillet on medium heat and sauté the chopped onions in the olive oil for about 5 minutes, or until soft. Add the garlic and spices and continue cooking for another 2 minutes. Add the tomatoes to the skillet and cook for about 10 minutes, allowing the sauce to thicken slightly. Taste the sauce and add more salt, if needed.

Carefully crack 4 eggs on top of the sauce, leaving a space between each one. If space allows, you may be able to sneak 2 more eggs into the pan. Put a lid on the skillet, and allow the eggs to cook for about 5 minutes, checking them often so that the yolk reaches the state that you prefer.

Once the eggs are cooked to your liking, remove the skillet from heat, and sprinkle the chopped parsley on top. Transfer the eggs, with plenty of sauce, into serving bowls and enjoy while still hot.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Bacon & Sweet Onion Jam

Naturally Gluten-Free Condiments

Bacon & Sweet Onion Jam

INGREDIENTS

1 Pkg Bacon, chopped

3 Large Sweet Onions, chopped

½ Cup Balsamic Vinegar

¼ Cup Brown Sugar

Salt and Pepper

INSTRUCTIONS

In a large, flat bottom, skillet or pan over medium-high heat, cook the bacon stirring occasionally, 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in the skillet. Add the chopped onions and sauté until tender. Be patient, stir occasionally, and wait for the onions to get caramelized. When the onions are browned, and the edges begin to get a bit crispy, remove the pan from the heat.

Using a stick blender, give the mixture a few quick pulses, just enough to smooth out about 50% leaving the remaining onion pieces whole. Return the pan to the heat, add the cooked bacon, vinegar, sugar and salt & pepper to taste. Once everything begins to bubble again, turn off the heat and leave the pan on the burner, stirring occasionally until it reaches room temperature. The jam can be enjoyed warm on burgers & hot-dogs, or mix with sour cream, cream cheese, or soft goat cheese to create a tasty dip. Store the mixture in a glass container in the refrigerator to enjoy when needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chicken Clearwater Beach, Vintage Recipe

 

Naturally Gluten-Free Meals

CHICKEN CLEARWATER BEACH

Vintage Reciope

 

INGREDIENTS

2 Lb Boneless Chicken Breast

½ Cup GF Cup4cup Flour Blend

1/3 Cup Oil

1 Tsp Salt

¼ Tsp Pepper

 

Sauce

1 Can Sliced Pineapple, unsweetened

1 Cup Sugar

2 Tbls Cornstarch

¾ Cup Cider Vinegar

1 Tbls GF Soy Sauce

¼ Tsp Ground Ginger

1 GF Chicken Bouillon Cube

1 Large Green Pepper, Sliced

 

 

DIRECTIONS

Preheat oven 350F

Shallow roasting pan, lightly oiled

 

Cut chicken into bite size pieces.  Mix flour, salt and pepper and lightly coat chicken with four mixture.  Heat oil in skillet, add chicken, a few pieces at time, and brown on all sides.  Remove as browned to roasting pan. 

 

Drain pineapple and save juice, add water to make 1¼ Cups. Arrange pineapple slices and green pepper on top of chicken.  In saucepan, combine sugar, cornstarch, pineapple water, vinegar, soy sauce, ginger and bouillon cube.  Bring to boiling, stirring constantly, and boil for 2 minutes.  Pour sauce over chicken and bake uncovered until chicken is tender, about 30 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chai Tea Mix

Naturally Gluten-Free Drink Mixes

CHAI TEA MIX

8 Cups Dry Mix

INGREDIENTS

2 Cups Sugar
2 Cups Unsweetened Instant Tea
1 ½ Cups Powdered French Vanilla Nondairy Creamer
1 ¼ Cups Powdered Nondairy Creamer
1 ¼ Cups Brown Sugar, packed
¾ Cup Nonfat Dry Milk Powder
2 ½ Tsp Cinnamon
1 ½ Tsp Nutmeg
1 ¼ Tsp Cardamom
1 ¼ Tsp Cloves
1 Tsp Allspice
¼ Tsp White Pepper

DIRECTIONS
Air-Tight Storage Container

Measure all dry ingredients into a blender or food processor and pulse until well-combined. Label and store in a cool, dry space away from sunlight.

To use:
Place ¼ cup of mix in a mug and add ¾ cup of warm milk and stir.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Dairy Free Evaporated Milk

Naturally Gluten-Free Sauces

Dairy Free Evaporated Milk

or

Dairy Free Sweetened Condensed Milk

Makes about 2 cups

INGREDIENTS

2 Cans Coconut Milk, unsweetened

or

4 Cups Almond Milk, unsweetened

1 cup Sweetener, sugar, honey, maple syrup

INSTRUCTIONS

Place the milk into a large, heavy-bottomed pot. Turn heat to medium-low, and simmer, whisking occasionally, until the amount of milk has been cut in half, about 30 minutes.

If making Condensed Milk, stir in your favorite sweetener and stir gently until dissolved and fully incorporated. Allow cooling before pouring into a covered, glass container and store in the refrigerator.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Green Tomato Jam, Vintage Recipe

Naturally Gluten-Free Condiments

GREEN TOMATO JAM

Vintage

 

INGREDIENTS

5 Cups Green Tomatoes, crushed

4 Cups Sugar

1 Large Pkg Jell-O, any flavor

 

DIRECTIONS

 

In large saucepan on top of stove, heat tomatoes and sugar until soft boil.  Continue to boil for 20 minutes.  Remove from heat and add Jell-O, mixing thoroughly.  Pour into clean, sterile jars and seal.  Store in refrigerator. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Honey Garlic Carrots

Naturally Gluten-Free Meals

HONEY GARLIC BUTTER ROASTED CARROTS

Serves 4-6 People

INGREDIENTS

2 Lbs Carrots, washed, peeled, cut up

1/3 Cup Butter

3 Tbls Honey

4 Garlic Cloves, minced

Sale & Pepper, to taste

2 Tbls Fresh Parsley, chopped

INSTRUCTIONS

Preheat oven to 425°F

Large, rimmed, baking sheet lightly greased

Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring. Allow the sauce to thicken for a further minute before adding the carrots, tossing the carrots through the sauce. Season with salt and pepper and transfer the carrots to the baking sheet in a single layer so they cook evenly.  Roast for 10-20 minutes until carrots are fork-tender. Broil for an additional 2-3 minutes on high heat to crisp/char the edges. Transfer carrots to a serving dish and garnish with parsley, serve while still warm.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Mongolian Chicken & Rice

Naturally Gluten-Free Meals

Mongolian Chicken & Rice

Serves 4 people

INGREDIENTS

2-3 Chicken Breasts, boneless, skinless, cut up

3 Tbls Cornstarch

1 Tbl Olive Oil

½ Cup Brown Sugar

3 Cloves Garlic, minced

1 Tsp Ginger, grated

1 Tbl Coconut Aminos

1 Tsp Sriracha Sauce

1 Cup Water

Scallions for Garnish, chopped

Cooked Rice for Serving, instructions below

INSTRUCTIONS

Using a bag or bowl, toss the chicken pieces with the cornstarch until coated.  Add the oil to a skillet and heat to medium high. Once the oil is heated, add the chicken. Cook the chicken for a few minutes, stirring occasionally, until the chicken is no longer pink on the outside.

While the chicken is cooking, in a small bowl whisk together the brown sugar, garlic, ginger, coconut aminos, sriracha, and water and set aside.

When the chicken is ready, pour the sauce into the skillet and reduce the heat to medium. Cook for a few more minutes until the chicken is cooked through and the sauce has thickened.

Prepare the serving bowls or platter with the warm rice and pour the chicken and sauce over and garnish with scallions.

Rice

Ratio is 1 to 2 – 1 cup of rice, 2 cups of water or broth.

One (1) cup raw rice yields 3 ½ cups cooked rice, or enough for 3 light eaters, 1 ½ cups raw rice for 3 or 4 people and 2 cups raw rice for 4 to 6 people.

Rinse 1 cup rice in a fine-mesh strainer until the water runs clear.  Rinsing the rice before cooking is key; it washes away the starchy powder that might make the cooked rice clump up and stick together.

Combine rice, salt, and water or broth in a medium saucepan with a tight fitting lid. Give everything a gentle stir and bring to a boil, uncovered. Once the boil begins, cover the pot, and reduce heat to the lowest possible setting. Cook rice, undisturbed; do NOT open the lid, for 18 minutes. Turn off the heat and let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork before serving.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Olive Oil Mayonnaise

Naturally Gluten-Free Condiments

Olive Oil Mayonnaise

Makes 3 cups

INGREDIENTS

3 Fresh Eggs, room temperature

2 Tsps Dry Mustard or 1 Tbls Dijon Mustard

2 Tsp Honey

2 Cups Light Olive Oil

Fresh Lemon, juice & zest

Pink Sea Salt, White Pepper, to taste

INSTRUCTIONS

Immersion Blender or Food Processor

In a tall bowl or food processor add the eggs, mustard, half of the honey, juice, and zest, and salt and pepper to taste. Give everything a quick pulse to blend until smooth and creamy.

Measure the olive oil into a small pitcher with a spout and place within easy reach. With the blender running, slowly add the oil in a thin stream, don’t stop the blender and don’t add the oil too quickly. The mixture will get smooth and creamy as it emulsifies. If the Mayo seems too thin, slowly stream in a bit more oil with the processor running until thick.

Once all the oil has been added scrape down the sides, give a quick stir by hand and taste. Add more honey, lemon juice or zest, salt and pepper, to taste. Store the Mayo in a glass container in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

BBQ Bean Bake, Vintage Recipe

Naturally Gluten-Free Meals

SOUTHERN BBQ BEAN BAKE

100 Year Old Vintage Recipe

 

INGREDIENTS

1 Lb Ground Beef

1 Lb Bacon, chopped

1 Large Onion, chopped

½ Cup Ketchup

1 Tsp Salt

4 Tbls Mustard

4 Tbls Molasses

1 Tsp Chili Powder

¾ Tsp Pepper

2 16oz Can Each -

     Pork & Beans

     Butter Beans, drained

     Red Kidney Beans, drained

 

DIRECTIONS

Preheat oven 350F

Large baking dish

 

In saucepan, brown beef with onion.  Drain and move the beef to the baking dish.  In the same saucepan, brown the bacon, drain and add to the beef.  Mix the beef and bacon together.

 

In a small bowl combine all other ingredients except beans.  Pour the beans into the baking dish, spreading them evenly over the meat. Mix the beans and meat together then pour sauce over and mix lightly. Bake in oven for 1 hour. Serve while still warm.  

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida