Roast Garlic, Gluten-Free Naturally

Naturally Gluten-Free Meals

Roast Garlic

INGREDIENTS

2-3 Whole Heads of Garlic

Extra Virgin Olive Oil

DIRECTIONS

Preheat toaster oven to 350°

Peel and discard the papery outer layers of the whole garlic bulb, leaving the skins on the individual cloves of garlic. Be careful not to break the cloves from the bulb. With a small sharp knife, cut just the tops of cloves off, exposing the individual cloves inside. If you miss some of the smaller cloves, or the lower ones on the outside edge, don’t worry, they’ll still roast up fine.

Place the bulbs, cut side up, into individual ramekins. If you’re going to do multiple bulbs a muffin pan works well. Drizzle the olive oil over the bulbs, making certain to get each exposed clove. Place in the hot oven and bake for 30-45 minutes, or until the cloves are lightly browned and feel soft when pressed.

Allow the garlic to cool and remove the individual cloves from the bulb. Squeeze the roasted garlic cloves out of their skins or use a small knife to cut the skin slightly. Place the cloves in a covered, glass container and pour any remaining oil over them. Enjoy the garlic warm, can be used in a favorite savory recipe, mash to create an amazing spread or aioli, create a flavorful topping for baked potatoes or pasta.

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."  

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Tropical Fried Rice, Gluten-Free Naturally

Gluten-Free Naturally

Tropical Fried Rice

Serves 4 people

Sweet pineapple gives this Tropical Fried Rice recipe a delicious tropical twist. This, along with Lime Sauce, transforms simple leftover rice into a memorable side dish.

LIME SAUCE

⅓ cup Coconut Aminos

1 tbl fresh Lime Juice

1 tbl Honey

2 tsp Toasted Sesame Oil

1 tbl Fresh Ginger, finely grated

FRIED RICE

1 tbl Coconut Oil

2 Eggs, beaten

1 cup Carrots, julienned

1 cup yellow onions, chopped

3 cups Cooked Rice

½ cup Frozen Peas

1 cup Green Onions, chopped

1 cup Pineapple, diced

¼ cup Fresh Cilantro, chopped

In a small bowl, whisk together all sauce ingredients until well combined and set aside.

Heat a wok or large skillet over medium-high heat. Add oil and heat until it shimmers. Add beaten eggs and cook just until set, about 1 minute. Remove from wok, cut bite-size pieces and set aside.

Place carrots and onions in hot wok or skillet and sauté 2 to 4 minutes. Add cooked rice, breaking up clumps with a spatula so rice heats evenly. Stir in Lime Sauce to coat rice mixture.  Add peas, green onions and pineapple, stirring gently to combine. Cook about 3 to 4 minutes. Stir in cooked eggs. Turn into large serving bowl and sprinkle fried rice with cilantro. Serve hot or at room temperature.

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

Black & White Candies, Gluten-Free Naturally

Naturally Gluten-Free Desserts

BLACK & WHITE CANDY

VINTAGE 

Makes 4-5 dozen

 

INGREDIENTS

 

1 Small/Medium Russet Potato, boiled, mashed

¼ Tsp Salt

1 16-Oz Box Confectioner’s Sugar

¼ Cup Shortening

1 17-Oz Bag Sweetened Coconut Flakes

1 Tsp Vanilla

 

2 12-Oz Bags Semi-Sweet Chocolate Chips

 

DIRECTIONS

Baking Sheet lined with Parchment Paper

 

Pare, cook, and mash potato, while the potato is still warm, add salt and mix in shortening. Allow the potato mix to cool before continuing. In a large bowl add sugar one cup at a time, mixing well each time. Once the sugar has been incorporated add the coconut and vanilla and mix well. Place the mixture into the refrigerator to chill slightly.

 

Once the mixture has chilled, use a small scoop or teaspoon and create slightly football shaped balls and place on the baking sheet. Return the baking sheet to the refrigerator and allow the mix to harden.

 

In a deep, microwave-safe, bowl microwave the first bag of chocolate chips in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes. Repeat when needed for the 2nd bag.

 

Dip the candies into the melted chocolate, about half way, leaving the 2^nd half uncovered. Let the excess chocolate drip off, and return the candy to the baking sheet. Repeat with the remaining pieces and chocolate. Return the baking sheet to the refrigerator and allow them to harden. Can be served at room temperature or well chilled. These should be stored in in the refrigerator until ready to serve.

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

Artichoke Nibble, Gluten-Free Naturally

Naturally Gluten-Free Appetizers

ARTICHOKE NIBBLE

 

INGREDIENTS

2 Jars Marinated Artichoke Hearts

4 Eggs

1 Chopped Onion

1 Clove Garlic

¼ Cup Fine GF Bread Crumbs

¼ Tsp Salt

1/8 Tsp Pepper

Oregano, to taste

Hot Sauce, to taste

½ Lb Cheddar Cheese, shredded

2 Tbls Parsley

Mushrooms, chopped

 

DIRECTIONS

Preheat oven 350F

7x11 Baking dish, lightly oiled

 

Drain the marinade from ½ jar of marinated artichoke hearts into a frying pan. Chop the artichokes, remove outer leaves if they’re tough, set aside. Fry onions and garlic in artichoke oil. Add more marinade, if needed. In bowl, mix eggs and bread crumbs. Add remaining ingredients and mix well. Pour into baking dish, smooth evenly and bake for 30 minutes.  Cut into squares and serve while still warm or room temperature.

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

Vegetarian Chili, Gluten-Free Naturally

Naturally Gluten-Free Meals

VEGETARIAN CHILI

Serves 6-8 people

Vintage

 

INGREDIENTS

1 Cup Onion, thinly sliced

1 Cup Green or Red Bell Pepper, chopped

¾ Cup Celery, chopped

¾ Cup Dry Red Wine

3 Cloves Garlic, finely chopped

2 14.5oz Cans Diced Tomatoes, un-drained

1½ Cups Water

¼ Cup Tomato Paste

3 Vegetable GF Bouillon Cubes

1 Tbls Chopped Fresh Cilantro

1 Tbls Chili Powder

½ Tsp Ground Cumin

2 15oz Pinto or Kidney Beans

Sour Cream (Optional)

 

DIRECTIONS

 

Combine onion, bell pepper, celery, wine and garlic in large skillet and cook over medium-high heat for 6 to 8 minutes or until vegetables are tender. Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil, cover and reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

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

Scotch Lamb with Rosemary, Gluten-Free Naturally

Naturally Gluten-Free Meals

Scotch Lamb with Rosemary

Serves 6 people

INGREDIENTS

4lb Leg of Lamb

A Couple Stems Of Fresh Rosemary

6 Baking Potatoes, peeled & cut up

1 Onion, sliced

2 Cloves Garlic, sliced

1 Tbsp Olive Oil

2 Cups Vegetable Stock

Salt & Pepper, to taste

DIRECTIONS

Preheat the oven to 375°F

Place the lamb on a cutting board. Break the rosemary into small sprigs. Using a small sharp knife to make incisions in the lamb; poke a sprig of rosemary into each hole.  Season the lamb well with salt and pepper.

Slice the potatoes into thick rounds. Place the potatoes, onion and garlic in a large roasting pan, season well and toss together. Shake the dish to level the surface and pour over the stock, then drizzle over the oil.

Place the lamb on top of the potatoes, cover loosely with foil and roast for 1 hour. Remove the foil and return to the oven for another hour to allow the potatoes and lamb to brown. When ready, remove the lamb to a carving board, cover with foil and leave to rest for 10 mins. Meanwhile, keep the potatoes warm. Carve the lamb and serve with the potatoes.

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

Pumpkin Hummus Dip, Gluten-Free Naturally

 
Naturally Gluten-Free Dips

PUMPKIN HUMMUS DIP

serves 8 people

 

INGREDIENTS

1/2 cup Pumpkin Puree
1 15 oz. can Chickpeas, drained & rinsed
1/2 Lemon, juiced
2 Garlic Cloves
2 Tbls Tahini
3 Tbls Extra Virgin Olive Oil
½ Tsp Sea Salt
½ Tsp ground Cumin
½ Tsp Chili Powder
¼ Tsp ground Cinnamon
1/8 Tsp Cayenne Pepper

DIRECTIONS

Food Processer or Stick Blender

Glass Jar w/Airtight lid

Place all ingredients into the food processor, or a tall bowl if using a stick blender, and pulse until smooth and creamy. 

Store the Hummus 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

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 & Sour Meatballs, Gluten-Free Naturally

Naturally Gluten-Free Appetizers

SWEET & SOUR MEATBALLS

Makes 3 dozen

Ingredients:

Meatballs

1 Lb Ground Beef

1 Lb Ground Pork

2 Eggs

2 Small Sweet Onions, diced

¼ Cup Almond Flour

1 Tbl Sesame Oil

1 ½ Tsp Ginger, ground

2 Tsp Salt

Pepper to taste

Sauce

3 Cups Tomato Puree

¾ Cup Pineapple Juice, unsweetened

1/3 Cup Honey

1/3 Cup Coconut Aminos

1/4 Cup Tomato Paste

2 Tbl Apple Cider Vinegar

2 Tbl Dijon Mustard

1 1/2 Tsp Salt

½ Tsp Ginger, ground

½ Tsp Onion Powder

Instructions:

Preheat oven to 350 degrees.

Make the sauce first by combining all of the ingredients in a large crock-pot. Set on high, uncovered and let it simmer until thickened while making the meatballs.

For the meatballs place the ground meat into a food processor and pulse a few times to get a finer grind. Remove to a large bowl.  Place the onion in the food processor and pulse until finely minced.  Add the egg, almond flour, oil, ginger, salt and pepper. Pulse only until fully combined. Add the mixture to the ground meat and mix together thoroughly.  

Using a small scoop or spoon create small, bite sized meatballs. Space them evenly on two rimmed baking sheets and bake for 12 minutes, turning once. Once the meatballs are cooked and the sauce has thickened add the meatballs to the crock-pot and set to low.  Cover and allow simmering gently until ready to enjoy.

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

Blackjack BBQ Sauce, Gluten-Free Naturally

Naturally Gluten-Free Condiments

BLACK JACK BBQ SAUCE

Makes 5 Cups

Vintage

 

INGREDIENTS

1 Cup Strong Black Coffee

1 Cup Worcestershire Sauce

1 Cup Catsup

½ Cup Cider Vinegar

½ Cup Brown Sugar

3 Tbls Chili Powder

2 Tsp Salt

2 Cup Chopped Onion

½ Cup Hot Chili Pepper, minced

6 Cloves Garlic, minced

 

DIRECTIONS

 

In a medium sauce pot cook onion in oil until lightly brown and caramelized. Add remaining ingredients and simmer for 25 minutes or until sauce begins to thicken. With an immersion blender pulse until sauce is smooth. Pour into glass jars and cover tightly. Store the sauce in the refrigerator and use as needed.

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