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

Spiced Tea Mix

 

Naturally Gluten-Free Drink Mixes

SPICED TEA MIX

 
INGREDIENTS
 
1 Cup Lemon Flavored Instant Iced Tea
1 Cup Tang Orange Flavored Drink Mix
1 Tsp Ground Cinnamon
½ Tsp Ground Cloves
¼ Tsp Ground Nutmeg
¼ Tsp Ground Ginger
 
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 hot water or 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 Tzatziki Sauce

Naturally Gluten-Free Sauces

Dairy-Free Tzatziki Sauce

Serves 6 people

INGREDIENTS

2 Cups Plain Cashew Yogurt, or Cashew Cream

2 Cucumbers, grated

½ Tsp Sea Salt

¼ Tsp White Pepper

1 Tbl Lemon Juice

2-3 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tsp Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line 2 fine colanders or strainers with a double layer of cheesecloth and set over bowls so that the bottoms don’t touch. Grate the cucumbers and put into one of the lined strainers. Pour the cashew yogurt or cream into the second lined strainer and refrigerate both for 1 hour or longer.

When ready to prepare the Tzatziki, take out the 2 strainers and discard any liquid that has drained into the bowls. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt or cream and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

Cashew Cream

1 Cup Raw Cashew Nuts, soaked overnight and drained

½ Cup Water

¼ Tsp Salt

Place all ingredients in a high speed blender or use a stick blender and blend or process until completely smooth. Cashew Cream should be stored in an airtight container in the fridge.

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

Jordon Marsh Blueberry Muffins

Naturally Gluten-Free

JORDON MARSH BLUEBERRY MUFFINS

100 Year Old Vintage Recipe

Makes 12 cupcakes

 

INGREDIENTS

 

½ Cup Butter

1¼ Cup Sugar

2 Eggs

½ Cup Milk

2 Cups GF Cup4Cup Flour, any brand

2 Tsp Baking Powder

½ Tsp Salt

2½ Cup Blueberries, fresh or frozen

2 Tsp Course Sugar, for tops

 

DIRECTIONS

Preheat oven to 375F

Grease cupcake tin, including tops

 

On low speed, cream butter and sugar until fluffy.  Add eggs one at a time, beating between each egg.  Add dry ingredients alternating with milk.  Blend until smooth. 

 

Carefully fold in blueberries.  Small, fresh berries work best since they don’t tend to turn the batter blue.  Grease tins, including tops.  If using cupcake papers, grease the top of the tin. Pile mixture in high – to overflowing.  Sprinkle with sugar and bake at 375 for 25 to 30 minutes, makes one dozen.

Note: The smaller the berries, the better the bake.

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

Hash Brown Broccoli & Cheddar Quiche

Naturally Gluten-Free Meals

Hash Brown Broccoli & Cheddar Quiche Cups

Makes 12 Quiche Cups

INGREDIENTS

Hash Brown Crust

1 20 oz Pkg Hash Browns, fresh not frozen

1/3 Cup Cheddar, shredded

½ Tsp Pepper

Olive Oil, for the muffin tins

Broccoli & Cheddar Quiche

6 Eggs

½ Cup Milk

½ Cup Broccoli, chopped

½ Cup Cheddar, shredded

½ Tsp Salt

¼ Tsp Pepper

Crumbled Bacon or Diced Sausage, optional

INSTRUCTIONS

Preheat oven to 425 F

12-cup muffin tin, oiled

Use the Olive Oil to coat the muffin tin. In a bowl, mix hash browns, cheddar cheese, and pepper together. Split the hash brown mixture evenly into the 12 cups. Using your fingers, or a spoon, press the mixture into the shape of each cup, across the bottom and up the sides.

Bake the crusts for 12-13 minutes. While the crusts are baking, in a bowl whisk together the eggs, milk, salt, and pepper together.  Add the broccoli and cheese and mix well. Once the crusts are done, remove them from the oven and reduce the heat to 375 F.

Divide the egg mixture evenly between the 12 cups, filling each cup ¾ of the way full. Bake for 16-18 minutes, or until quiche have puffed up and are no longer wet. Allow to cool for a couple of minutes before removing from the pan.

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

Moroccan Chicken

Naturally Gluten-Free Meals

Baked Moroccan Chicken

INGREDIENTS

1 Fresh Lemon, thinly sliced

1 Whole Chicken, cut-up

2 Large Onions, thinly sliced

3 Cloves Garlic, finely chopped

½ Cup Fresh Cilantro, chopped

½ Cup Fresh Parsley, chopped

2 Tsp Ginger

1 Tsp Black Pepper

1 Tsp Turmeric

½ Tsp Salt

½ Cup Raisins

¼ Cup Water

1/3 Cup Olive Oil

1 Cup Pitted Olives, green, red, or mixed

INSTRUCTIONS

Marinate the Chicken

In a large covered container add the lemon, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, salt, raisins, and water. Mix well, add the chicken pieces and toss to coat. Let the chicken marinate in the refrigerator for several hours or overnight.

Preheat oven to 350 F

Add enough olive oil to a large baking dish so it coats the bottom. Layer the sliced onions from the marinade and place the chicken on top skin side up. Layer the sliced lemons and any remaining marinade on top of the chicken. Add the olives and drizzle the chicken with the remaining olive oil.

Bake the chicken uncovered for 45 minutes, or until the chicken is light golden brown, basting occasionally.

Reduce the heat to 300 F and continue baking for another 30 minutes or longer. The chicken should be deeply browned, the juices should run clear, and the leg joints should move easily. Internal temperature should be between 165 and 175 F. Remove the chicken from the oven and let it rest for 10 to 15 minutes 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

Mustard

Naturally Gluten-Free Condiments

MUSTARD

INGREDIENTS

½ Cup Brown Mustard Seeds
½ Cup Yellow Mustard Seeds
1 Cup White Balsamic Vinegar
1 Tsp Turmeric
2 Tbsp Honey
½ Tsp Sea Salt

DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container

Place mustard seeds and vinegar in a bowl, cover the bowl and allow sitting overnight. After letting the seeds soak overnight, transfer to processer or tall bowl if using a stick blender. Add all remaining ingredients and blend until puréed. If you want a smoother consistency, add 1-3 Tbsp of warm water. Once puréed, add more honey or spices according to your taste.

Store Mustard in an airtight glass jar in the refrigerator to 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

Boston Baked Beans, Vintage Recipe

Naturally Gluten-Free Meals

BOSTON BAKED BEANS

100 Year Old Vintage Recipe

 
INGREDIENTS

2 Lb Navy Beans, soaked overnight
1 Large Onion, cut up
10 Cup Water
½ Cup Catsup
¾ Cup Molasses
½ Cup Sugar
1 Tbls Salt
1 Tsp Dry Mustard
¼ Tsp Garlic Salt
 
DIRECTIONS
Preheat oven 300-325F
Large bean pot or Dutch oven
 
Soak beans overnight in club soda.  First thing in the morning remove any stones and rinse and drain beans.  In large bean pot place onion on bottom and add beans.  In separate bowl mix remaining ingredients and pour over beans.  Cover and place in preheated oven to bake for several hours. Once or twice during cooking, give everything a stir, just to submerge the topmost beans and bring some of the ones from below up to the surface. Bake time is generally 10-14 hours. Keep covered until the last hour of baking, then remove the cover.
 
Continue to bake until the beans are extremely tender but still mostly whole, with only a small fraction beginning to burst. Check beans once or twice per hour during baking, adding hot water as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans. The goal throughout is to keep the liquid level just high enough that the upper beans don't dry out, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low. 

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

Gingerbread Coffee Mix

Naturally Gluten-Free Drink Mixes

GINGERBREAD COFFEE MIX

Makes 4 Cups Dry Mix

 
INGREDIENTS
3 Cups Powdered Nondairy Creamer
1 Cup Dark Brown Sugar, packed
1 Tsp Ginger
1 Tsp Cinnamon
1 Tsp Allspice
1 Tsp Nutmeg
1 Tsp Cloves
¾ Cup Instant Coffee
 
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 1 cup of warm water 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