Bean Chilaquiles w/Avocado, Gluten-Free Naturally

Naturally Gluten-Free Meals

Bean Chilaquiles w/Avocado

Serves 2-3 people

INGREDIENTS

1 tbs Olive Oil

6 Corn Tortillas, cut into triangles

1 Cup Salsa, mild or medium

8 Oz Pinto Beans, drained & rinsed

3 eggs

1 avocado, peeled & chopped

INSTRUCTIONS

Heat oil in large skillet over med/high heat. Add tortilla triangles to skillet and toss until browned and crisp. Remove from pan and set aside. In same pan, add salsa and beans and stir. Once mixture comes to a simmer, create 3-small wells with the back of a spoon around the perimeter of the pan and crack eggs into wells. Cover and cook 7-9 mins until eggs are set but still runny. Remove from heat, arrange crisp tortillas around the outside edge, top eggs with avocado, and serve while still warm. Optional toppings can include; cheese, sour cream, cilantro or hot sauce.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Chipotle Strawberry Wings, Gluten-Free Naturally

Naturally Gluten-Free Appetizers

CHIPOTLE STRAWBERRY CHICKEN WINGS

With Ranch Dressing

INGREDIENTS

2–3 Lbs Chicken Wings

1/2 Cup Onions, finely chopped

2 Tbsp Chipotle Peppers in Adobo Sauce

1/2 Tsp Chipotle Powder

1/8 Tsp Cayenne Powder

3/4 Cup Strawberries, hulled

1 Tsp Maple Syrup

1 Tbsp Lime Juice

2 Tbsp Butter

Salt & Pepper to taste

DIRECTIONS

Preheat oven to 350F.

Season chicken wings with salt, pepper, and chipotle powder. Melt 1 1/2 tbsp of butter in frying pan over medium-high heat. Brown chicken wings on each side, then place on a cookie sheet and bake for 30 minutes.

While the wings are cooking, in a frying pan over medium heat, sauté onions in 1/2 tbsp butter.  Cook until the onions begin to brown up a bit, and then remove from heat.  Put the onions into a blender along with the chipotle peppers and adobo sauce, cayenne powder, strawberries, maple syrup, and lime juice, and blend together until smooth.

After removing chicken from oven, move wings to a mixing bowl and toss with strawberry mixture and coat thoroughly with the sauce. Return wings to the cookie sheet and place in oven for another 10 minutes to bake sauce onto chicken.

Serve with Ranch Dressing to dip.

Ranch Dressing

INGREDIENTS

1/2 Cup Mayo

2/3 Cup Coconut Milk

1/2 Tsp Onion Powder

1 Tsp Fresh Dill

1 Tbsp Apple Cider Vinegar

1/2 Tsp Sea Salt

1/2 Tsp Black Pepper

1 Clove Garlic, minced

2 Tbsp Fenugreek Leaves

INSTRUCTIONS

Whisk all ingredients together until blended, cover and refrigerate to thicken before serving.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Toll House Cookies, Gluten-Free Naturally

Naturally Gluten-Free Cookies

TOLL HOUSE COOKIES

Makes 9 dozen

100 Year Old Vintage Recipe

 

INGREDIENTS

2 Cup Butter

1 ½ Cup Sugar

1 ¾ Cup Brown Sugar

4 Eggs

2 Tsp Vanilla

4 ½ Cup GF Cup4Cup Flour Blend, any brand

2 Tsp Soda

2 Tsp Salt

1 Tbls Hot Water

2 Cup Chocolate Chips

 

DIRECTIONS

Preheat oven 375F

Large baking sheets lined with parchment paper

 

Allow all ingredients to reach room temperature.  Cream butter and sugar until thick and creamy.  Add brown sugar and eggs, beating until smooth. Beat in vanilla, soda, salt and flour.  Batter will be very thick, add hot water.  Fold in chocolate chips.  Drop by medium cookie scoop or teaspoon onto cookie sheet and bake for 10-12 minutes. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

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

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Flourless Carrot Cake, Gluten-Free Naturally

Naturally Gluten-Free Desserts

Flourless Carrot Cake & Mascarpone Whipped Cream

8 servings

INGREDIENTS

16 Oz Almond Butter

7 Eggs, separated

1 1/2 Cups Sugar

2 large Carrots, shredded

3 Tsp Cinnamon

1/2 Tsp Cardamom

1/2 Tsp Ginger, ground

1 Tbsp Vanilla

Mascarpone Cream

1 Pint Heavy Cream, whipped

8 Oz Mascarpone, softened

2 1/2 Cups Powdered Sugar

DIRECTIONS

Preheat oven to 350ºF

Grease three round cake pans and line with parchment paper.

In a stand mixer, whip egg whites into soft peaks.  In a separate bowl mix egg yolks & sugar until light and fluffy, add almond butter, shredded carrots, cinnamon, cardamom, ginger, and vanilla. Once well mixed, fold carefully into egg whites and pour into prepared pans. Bake for 20-25 minutes, or just until the center of the cakes spring back when touched lightly. Remove and cool completely.

While the cakes bake, prepare the mascarpone whipped cream by whipping heavy cream to soft peaks. Add mascarpone and  just enough powdered sugar to bring cream to desired sweetness. Whip until stiff peaks form. Store in the fridge, in a glass bowl, covered with plastic wrap, until right before ready to assemble and serve the cake.

To assemble the cake: Stack cooled cakes with generous mounds of whipped cream between and on top. Refrigerate until ready to serve.

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Tonnato Sauce on Romaine, Gluten-Free Naturally

Naturally Gluten-Free Meals

Tonnato Sauce on Romaine

Served 2-3 people

INGREDIENTS

2 Eggs

5 Oz Canned Tuna, water packed, drained

1 Tbs Capers, drained

1 Oz Anchovy Fillets

1 1/2 Tbs Lemon Juice

1/4 Cup Olive Oil

1/4 Cup Mayonnaise

1 1/2 Heads Romaine Lettuce Hearts, halved lengthwise

Salt & Pepper to taste

INSTRUCTIONS

Hard boil the eggs by placing in small pot with enough water to cover. Bring to a boil, cover & turn off heat and let sit for 10 mins. Remove from heat and fill pan with cold water. When cool, peel and slice. While eggs are cooking, place remaining ingredients, except romaine lettuce, in blender or food processor and process until smooth and creamy. Put one portion of lettuce on each plate and spoon a generous amount of sauce on top. Lay egg slices on sauce, salt & pepper to taste. Serve with fresh, chilled pineapple.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Peruvian Causa Rellena con , Gluten-Free Naturally

Naturally Gluten-Free Meals

Peruvian Causa Rellena con Pollo

Yellow Potatoes w/Chicken Salad

Serves 8 people

INGREDIENTS

½ Cup Red Onion, diced

4 Limes

Salt & Pepper, to taste

3-4 lbs Yellow Potatoes

1 Aji Amarillo Chili Pepper or Ancho Pepper

1 Clove Garlic, minced

¼ Cup Olive Oil, divided

2 Chicken Breasts, boneless, skinless

½ Cup Mayonnaise

1-2 Avocado

Optional Garnish: Chopped Parsley, Sliced Hard-Boiled Egg, Sliced Black Olives

DIRECTIONS

Place the chopped onion in a small bowl with the juice of 1 lime and season lightly with salt. Set aside to marinate while the potatoes cook.

Cook the potatoes in boiling salted water until soft. Peel the potatoes once they are cool enough to handle, and then mash until smooth and set aside.

Prepare the chili pepper by removing the seeds and coarsely chopping the pepper. Place in a food processor or blender, along with the juice of the remaining 3 limes, garlic, 1 tablespoon olive oil, salt and pepper to taste and process until smooth.

Stir the lime/chili mixture into the potatoes, adding it in parts and tasting after each addition, until potatoes are seasoned to your liking. Stir in the remaining 3 tablespoons oil and season potatoes with more salt and pepper if needed.

To poach the chicken, place the chicken into a large pot and add cold water to cover, season with salt and pepper. Cook at a low simmer until just cooked through about 15 minutes.  Remove the chicken and allow cooling. Shred the cooked chicken, place in a bowl, mix-in the mayonnaise, marinated onions and season with salt and pepper to taste.

Generously oil a spring-form pan with oil. Press half of the mashed potato mixture into the bottom of the pan and spread into an even layer. Cover with the chicken salad in a smooth layer. Top the chicken salad with slices of avocado. Layer the other half of the potato mixture on top and smooth the potatoes. Decorate the top with parsley leaves, slices of hard-boiled eggs and sliced olives if desired. Serve chilled.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Ketchup, Nightshade-Free, Gluten-Free Naturally

Naturally Gluten-Free Sauces, Dips, & Spice Mixes

KETCHUP, Nightshade-Free

2 Cups

 
INGREDIENTS
 
2 Cups Carrots, chopped
½ Cups Beets, chopped
½ Cups Onion, chopped
½ Cups Lemon Juice
2 Tsp Apple Cider Vinegar
2 Tbsp Maple Syrup
½ Tsp Salt, or to taste
½ Tsp Granulated Garlic
Pinch of Cloves
Oil for Sautéing the Onion
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
Cook the carrots and beets in water until very soft. Drain and set aside. In a sauté pan over medium heat, sauté the chopped onion in a small amount of oil until translucent.
 
Place all ingredients into the food processor or a tall bowl if using a stick blender. Pulse until the ingredients begin to thicken and become smooth and creamy. If you prefer thinner ketchup, you can add a bit of water at a time until you have your desired consistency.
 
Store Ketchup in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Italian Meatballs, Gluten-Free Naturally

Naturally Gluten-Free Meals

ITALIAN MEATBALLS (DF, EF)

Makes 24 meatballs

INGREDIENTS

1 Tbls Flax Seed Meal

3 Tbls Warm Water

Or

1 Large Egg, beaten

1 ½ Lbs Ground Beef

1/3 Cup Onion, diced

2 Cloves Garlic, minced

¼ Cup GF Oats or GF Bread Crumbs

½ Cup DF Milk 

2 Tsp Italian Seasoning

1 Tsp Salt

¼ Tsp Pepper

INSTRUCTIONS

Preheat oven to 400°F.

Baking tray lined with parchment paper

In a large bowl, combine flax seed and warm water and set aside for 5 minutes to firm up. Once the flax seed mixture has thickened add the remaining ingredients and combine well. With a medium scoop or tablespoon scoop the mixture onto the baking tray and gently roll in hands to form meatballs. Bake in the oven for 20 minutes. 

These meatballs also freeze well. Simply double the batch and freeze half for later.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

No Mato Marinara, Gluten-Free Naturally

Naturally Gluten-Free Sauces

NO-MATO MARINARA SAUCE

INGREDIENTS

3 Tbls Coconut or Olive Oil, for frying

1 Lrg Onion, diced

4 Sticks Celery, diced

6 Garlic Cloves, minced

2 Cups Carrots, chopped

3 Cups Beets, roasted, chopped

1 ½ Cups Vegetable Stock

½ Cup Red Wine

2 Tbls Apple Cider Vinegar

¼ Cup Lemon Juice

2 Bay Leaves

1 ½ Tbls Italian Herbs

Salt & Pepper to taste

INSTRUCTIONS

Preheat Oven to 350 F

Baking Sheet lined with parchment paper

To roast the beets, trim ends and discard, cut beets into quarters and rub with oil.  Arrange on the baking sheet so they cook evenly and bake for 30 minutes.  Allow cooling so they can be handled safely, and then peel the beets using paper towels. Chop beets into cubes. 

In a large pot, over medium low heat, add oil, celery, onion and garlic to cook until onions are translucent. Add beets and carrots and allow cooking several minutes longer.   Add liquids and the remaining ingredients and bring to a boil, then reduce heat to a simmer. Let simmer about 30 minutes, or until all vegetables are tender.

Remove the bay leaves and blend with an immersion blender to desired consistency.  If sauce is too thin allow to simmer a bit longer. Store the sauce in a glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Herbed Chicken w/Carrot Parsnip Mash, Gluten-Free Naturally

Naturally Gluten-Free Meals

Herbed Chicken w/Carrot Parsnip Mash

Serves 2-3 people

INGREDIENTS

1 1/2 Lbs Chicken, skin on

1/4 Tsp Dried Thyme

1/4 Tsp Dried Oregano

1 Tbs Olive Oil

1 Tbs Lemon Juice

1 Garlic Clove, minced

INSTRUCTIONS

Preheat oven to 400

Sprinkle baking dish with olive oil

Place chicken in baking dish. In a small bowl, whisk together all other ingredients and use to coat chicken. Bake for about 30 to 40 min. Chicken is done when no longer pink inside & juices run clear, an internal temperature of 175 F.

Carrot Parsnip Mash

1/2 Lb Baby Carrots

1/2 Lb Parsnips, chopped

Salt & Pepper to taste

Butter to taste

Place carrots & parsnips in a steamer basket over simmering water. Cook until tender, about 20 minutes. Remove and place in large serving bowl. Mash and season with salt, pepper, and butter.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com