Stuffed Clams, Gluten-Free Naturally

Naturally Gluten-Free Meals

STUFFED CLAMS

50 Year Old Vintage Recipe

 

INGREDIENTS

1 Onion, Minced

2 Tsp Butter

2 Tsp Cornstarch

1 Cup Milk

1 Pint Chopped Clams, drained

½ Tsp Sage, chopped

1 Tbls GF Worcestershire

GF Bread Crumbs

 

Grated Cheese

Paprika

Butter

 

DIRECTIONS

Preheat oven to 350F

12 Clean Clam Shells on rimmed baking sheet

 

In a small pan sauté the onion in butter; set aside.  In a small bowl whisk milk and cornstarch together and pour it over the sautéed onions. Return the pan to heat, stirring constantly until sauce thickens.  Add chopped clams, sage and Worcestershire and simmer a few minutes.  Add enough bread crumbs to form stuffing consistency desired and fill clam shells.  Cover with grated cheese and sprinkle with paprika.  Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top. Serve while hot.

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."  

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Tonnato Sauce, Gluten-Free Naturally

Naturally Gluten-Free Sauces

TONNATO SAUCE

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

Sea Salt & Pepper to taste

DIRECTIONS

Food Processer or Stick Blender

Glass Storage Container w/Airtight Lid

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 into the food processor or a tall bowl if using a stick blender. Pulse until until smooth. Add the eggs and continue to blend until smooth and creamy

Store the Tonnato Sauce 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

Five Cup Salad, Gluten-Free Naturally

Naturally Gluten-Free Desserts

FIVE CUP SALAD

100 Year Old Vintage Recipe

 

INGREDIENTS

1 Cup Sour Cream

1 Cup Small Marshmallows

1 Cup Mandarin Oranges, drained

1 Cup Coconut

1 Cup Crushed Pineapple, drained

 

DIRECTIONS

 

Combine all ingredients and place in serving bowl.  Refrigerate overnight before serving.

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

Moroccan Chicken, Gluten-Free Naturally

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

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

Chocolate Yule Log, Gluten-Free Naturally

Naturally Gluten-Free Desserts

CHOCOLATE YULE LOG

Bûche de Noël

Makes 12 servings

INGREDIENTS

Cake

1/3 Cup Unsweetened Cocoa Powder

¼ Tsp Cream of Tartar

1/8 Tsp Salt

6 Large Eggs, separated

¾ Cup Sugar, split

Confectioners’ Sugar

Nut Butter Cream

8 Tbls unsalted butter, softened

8 Tbls Nut Butter, hazelnut or pecan

1 Tbl Greek Vanilla Yogurt

1 Tbl Dark Rum

Chocolate Frosting

2 Tbls butter, softened

2 Tbls Nut Butter, hazelnut or pecan

1 Cup Semi-Sweet Chocolate Chips, melted

DIRECTIONS

Heat the oven to 375° F

Jelly Roll pan or rimmed Baking Sheet lined with parchment paper

Cake

Combine the cocoa, potato starch and salt and set aside. Using an electric mixer, whip the egg whites until they form soft peaks from a raised beater. Gradually add ¼ cup of the sugar, and beat until stiff peaks form. Without delay, quickly beat the egg yolks and remaining ½ cup of sugar in a separate bowl until thick and pale. Add the vanilla, and beat in the cocoa mixture.  Fold into the whites, and spread the batter evenly in the pan.

Bake for 12 to 15 minutes, or until the cake springs back to a light finger touch or just starts to color and shrinks a little from the edges of the pan. Be careful not to over bake, or it won’t roll.

Dust the cake with a layer of confectioners’ sugar. Run a knife blade around the edges. Cover with a clean cotton (not terrycloth) dishtowel.  Reverse the pan onto the countertop and lift off the pan so the cake is resting on top of the towel.  Gently peel off the parchment paper, and if the edges look a bit too crispy trim off the crisp edges to promote rolling nicely.  Starting at one of the short sides, roll the cake up WITH the towel and set aside to cool for 20 minutes.

Filling

Beat the butter until creamy, beat in the nut butter, yogurt and rum. Refrigerate to chill slightly.

Frosting

Beat the butter until creamy, and then beat in the nut butter and melted chocolate. Do not chill.

Assembly

Unroll the cake back onto the parchment paper, pulling the towel away at the same time.  Spread with the nut filling almost to the edges, and roll up again. Try to keep the roll tight without sacrificing the filling and DO NOT include the parchment paper. Using the parchment as a sling, place the cake on a flat plate, seam side down, and freeze for 15 minutes, this will make the cake easier to handle.

Line the outside edges of the serving platter with two narrow sheets of parchment paper, these get removed later. Place the cake in the center with the parchment paper just under the edges of the cake. Cover lightly with plastic wrap and refrigerate for at least two and up to 24 hours.

Spread a thin layer of the frosting over the cake and freeze for 15 minutes.  This is the crumb coat. Once chilled spread the remaining chocolate frosting over the cake, and create a tree bark effect by running the tines of a fork over the surface. Freeze the cake for 20 minutes.

NOTE: Don’t frost the ends if you want to show off the ‘tree rings’ inside.

Before serving, dust with a little confectioners’ sugar to mimic snow. Pull the paper away from each side of the log, and decorate with tiny sprigs of fresh fir.

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

Dairy Free Evaporated Milk, Gluten-Free Naturally

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

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

Sweet Rice Pudding, Gluten-Free Naturally

Naturally Gluten-Free Desserts

Portuguese Arroz Doce, Sweet Rice Pudding

Serves 4 to 6

INGREDIENTS

2 Cans Coconut Milk

1 Cup Short Grain Rice

1/2 Teaspoon Table Salt

2 Cups Water

Zest of 1 Small Orange

1 Cup Sugar

Ground Cinnamon, for dusting

DIRECTIONS

In a saucepan over medium-high heat warm the coconut milk until little bubbles form around the edges and the milk starts to steam.

In a larger saucepan with a cover, add rice, salt and water and give it a quick stir. Place the pan over medium-high heat, cover, and bring to a boil. Reduce the heat to medium-low and begin stirring constantly, cooking the rice until the water evaporates.

Now slowly add the hot coconut milk, ½ cup at a time, to the rice mixture. Keep stirring after each addition; allow the liquid to absorb before adding the next batch of milk. Stir frequently and keep the heat low, so that the rice does not burn at the bottom of the pan. This should take about 25 to 30 minutes.

When the rice is tender, add the zest and stir in the sugar. Continue to simmer for 5 more minutes until the sugar is dissolved. The pudding should be somewhat thick, like oatmeal. Pour onto flat serving platters or individual dishes and garnish with cinnamon in the Portuguese style.  It will continue to thicken as it cools. Can be served warm, room temperature, or chilled, store any remaining in the fridge.

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, Gluten-Free Naturally

Naturally Gluten-Free Condiments

KETCHUP

 
INGREDIENTS
 
2 Tbsp Oil
1 Small Onion, chopped
2 Cloves Garlic, minced
2 Tbsp Molasses
3 Tbsp Light Brown Sugar
¼ Cup Apple Cider Vinegar
1 Tbsp Tomato Paste
1 28-Oz Can Tomato Purée
1 Tsp Sea Salt
½ Tsp Dry Mustard
⅛ Tsp Allspice
½ Tsp Nutmeg
 
1 Pinch Cayenne (optional)
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
In a saucepan over medium heat add oil, onions and garlic and cook until fragrant and translucent. Once the garlic and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer. Simmer on low heat for about an hour, stirring occasionally to prevent sticking.
 
Once the ketchup has reduced, remove from heat and allow cooling slightly. Carefully transfer to processer or use stick blender to purée.
 
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

Olive Oil Mayonnaise, Gluten-Free Naturally

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

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

Grandma's Sunday Soup, Gluten-Free Naturally

 Naturally Gluten-Free

GRANDMA’S SUNDAY SOUP 

Serves 6 people

INGREDIENTS

Meatballs

½ Lb Ground Beef

½ Lb Ground Pork

1 Egg

½ Cup Cooked Rice 

¼ Tsp Salt 

1 Tsp Parsley 

DIRECTIONS

Heat the oven to 400° F

Rimmed sheet pan lined with parchment

In a large bowl, mix all ingredients and shape into meatballs lined up on the sheet pan. Bake for about 15 minutes until browned and cooked through. When done, remove from the oven and allow cooling before transferring to a large pot, with cover, on the stove-top.

Soup 

4 Cups Broth, Beef or Vegetable

1 12oz Can Stewed Tomatoes 

½ Cup Onion, diced

¼ Cup Celery, chopped 

¼ Cup Parsley, chopped 

½ Tsp Onion Powder

½ Tsp Garlic Powder

¼ Tsp Oregano 

¼ Tsp Basil 

1 Bay Leaf 

Salt & Pepper, to taste

Over medium/high heat, add the remaining ingredients to the pot and bring to boiling. Reduce heat, cover, and simmer for one hour. Stir occasionally to break up tomatoes. Remove the bay leaf and 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

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

Cranberry BBQ Sauce, Gluten-Free Naturally

Naturally Gluten-Free Sauces

CRANBERRY BBQ SAUCE

INGREDIENTS

1 Tbls Lemon or Lime Juice

1 Tbls Apple Cider Vinegar

1 Cup Maple Syrup or Honey

1 Tbls Coconut or Olive Oil

1 Tsp Ginger, ground

1 Cup Raw Carrot, diced

1 Cup Onion, diced

1 Cup Cranberries, fresh, chopped

½ Tsp Salt

DIRECTIONS

In saucepan heat oil and add onion. Cook until slightly caramelized, add carrots and continue cooking for another few minutes.  Add all remaining ingredients to saucepan and bring to boil, then stir and lower to a simmer. Simmer on low for about 20 minutes or until the onions and carrots are tender. Remove from heat and allow to cool slightly, then blend with an immersion blender, or Cuisinart. Return to heat and simmer until sauce begins to thicken. The sauce can be stored in a glass contain in the refrigerator until 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