Seven Seas Casserole, Vintage Recipe

Naturally Gluten-Free Meals

SEVEN SEAS CASSEROLE

Vintage Recipe

 

INGREDIENTS

1 ¼ Cup GF Cream of Mushroom Soup (recipe below)

1 Cup Water, boiling

1 Can Seafood, Shrimp, Crab or Tuna

¼ Tsp Salt

1 Small Pkg Frozen Peas

1 Cup Minute Rice

Sliced Cheese

 

DIRECTIONS

Preheat oven 375F

Casserole dish, lightly greased

 

In casserole dish mix soup and water then stir in seafood, salt, peas and rice.  Top with sliced cheese and bake for 30 minutes. Enjoy while still warm.

 

Gluten-Free Cream of Mushroom Soup

 

INGREDIENTS

 

1 Cup Fresh Mushrooms, chopped

¼ Cup Onion, diced

2 Garlic Cloves, minced

3 Tbls Butter

¼ Cup Corn Starch

1 Cup Chicken Broth

1 Cup Milk

½ Tsp Salt

Black Pepper, to taste

 

DIRECTIONS

Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes. In a small bowl whisk together the corn starch and broth until all lumps are gone.  Pour the slurry over the vegetables and stir to blend. Add the milk and continue to cook over medium heat until soup thickens. Season the soup with salt and pepper to taste and store in a glass container in the refrigerator.

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

Grilled Chicken w/Peanut Sauce, Gluten-Free Naturally

Naturally Gluten-Free Meals

GRILLED CHICKEN BREAST WITH PEANUT SAUCE

W/ Quinoa, Avocado & Lemon

INGREDIENTS

1 Lb Chicken Breast, boneless

3/4 Cup Chicken Broth

1/4 Cup Peanut Butter

2 1/2 Tbs Coconut Aminos

2 Tbs Fresh Lime Juice

1 Tbs Brown Sugar

2 Garlic Cloves, minced

1/4 Tsp Fresh Ginger, finely minced

1/2 Tbs Fresh Cilantro, Chopped (Optional)

1/4 Tsp Cayenne Pepper (Optional)

INSTRUCTIONS

In small bowl, whisk together broth, peanut butter, coconut aminos, lime juice, brown sugar, garlic, cayenne pepper if using & ginger. Set aside 3/4 cups of sauce in small saucepan and place remaining mixture in shallow dish. Add chicken to dish and turn to coat, then place in fridge for up to one hour, if time allows.  Preheat broiler and lightly oil broiler pan (or grill). Remove chicken from the marinade and broil/grill chicken for 15 mins, turning chicken over once halfway, until cooked through (internal temp of 165). While chicken is cooking heat sauce over med heat for 5 mins until mixture bubbles and begins to thicken. Serve sauce over chicken and top with cilantro, if using.

Quinoa with Avocado & Lemon

1/2 cup Quinoa

1 cup Vegetable Broth

1/2 Avocado, peeled & chopped

2 Scallions, chopped

1/2 Tomato, chopped

1/2 tbs Olive Oil

1/2 tbs Fresh Lemon Juice

Salt & Pepper to taste

Place quinoa into a fine-mesh strainer and rinse well under cool running water. Drain well and set aside. In a medium saucepan bring broth to boiling. Slowly add the rinsed quinoa to the broth and return to boiling. Cover the pan, lower the heat to medium-low, and simmer about 15 minutes or until the quinoa is tender. Fluff the quinoa with a fork and place in bowl. Stir in avocado, scallions, tomato, olive oil & lemon juice and season with salt & pepper.

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

Coleslaw, Gluten-Free Naturally

Naturally Gluten-Free Meals

COLESLAW

Serves 8-10 people

INGREDIENTS

2 10oz Bags Angel Hair Cabbage

2 Carrots, shredded

2 Tbls Onion, minced

1 Cup Miracle Whip (not mayo)

1/3 Cup Honey

3 Tbl Coconut Oil

3 Tsp Apple Cider Vinegar

½ Tsp Celery Salt

White Pepper (optional)

INSTRUCTIONS

In a large bowl whisk together the Miracle Whip, honey, coconut oil, apple cider vinegar, celery salt and a dash of white pepper if desired. Add the cabbage, carrots and onion and toss until everything is coated. If you enjoy a finer dice on your Coleslaw give the cabbage and carrots a quick spin in the Cuisinart. Refrigerate overnight and serve chilled the next day.

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

Mayonnaise, Gluten-Free Naturally

Naturally Gluten-Free Condiments

MAYONNAISE

 
INGREDIENTS
 
4 Egg Yolks
1 Clove Garlic, Minced
1 Tbsp Dijon-Style Mustard
1 ½ Cups Olive Oil

Salt & Pepper to taste
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
To make mayo, place egg yolks in food processor. With it running, add garlic, mustard, salt and pepper until combined. Slowly add oil until mayonnaise comes together. Place in a dipping bowl and serve with fries.
 
Store Mayonnaise 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

Sweet Potato Gnocchi, Gluten-Free Naturally

Naturally Gluten-Free Meals

SWEET POTATO GNOCCHI W/SPINACH CREAM SAUCE

Serves 2-3 people

INGREDIENTS

Gnocchi

1 Cup Mashed Sweet Potato, boiled

½ Cup Cassava/Yucca Flour

2 Tsps Olive Oil

Salt to Taste

Sauce

1 Tbl Olive Oil

1 Small Red Onion, minced

2-3 Large Garlic Cloves, crushed

1 Can Coconut Milk

1 Tbl Tapioca Flour, optional

1 Tbl Fresh Rosemary, chopped

1 Tbl Fresh Sage, chopped

1/2 Tsp Sea Salt

1 Cup Fresh Spinach

Red Chili Pepper Flakes, optional

INSTRUCTIONS

Gnocchi

In a bowl stir together the cooked mashed sweet potato and flour (use Anthony's Goods brand to get same results) for the gnocchi until completely smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).

Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.

Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.

Heat a skillet over medium heat and pour 1 Tbl olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.

Sauce

In a skillet sauté the minced onion and garlic in 1 Tbl olive oil until golden. Add remaining ingredients except spinach and leave out tapioca flour if you want the sauce to be thinner. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.

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

Chicken Salad, Gluten-Free Naturally

Naturally Gluten-Free Meals

CHICKEN SALAD SANDWICH (GF, DF)

Makes 10 sandwiches

INGREDIENTS

Salad Ingredients

2 Cups Cooked Chicken, chopped

¼ Red Onion, minced fine

1 Stalk Celery, minced fine

1/3 Cup Salted Sunflower Seeds, shelled

1/3 Cup Red Seedless Grapes, halved or quartered

Baby Lettuce, torn or chopped

Dressing Ingredients

½ Cup Miracle Whip

1 Tsp Dijon Mustard

½ Tsp Seasoned Salt

½ Tsp Garlic Salt

Pepper to Taste

Favorite GF Buns or Bread

INSTRUCTIONS

Use leftover chicken and chop or shred it and add it to a large bowl. Add the rest of the salad ingredients to the bowl and mix gently. In a small bowl add all of the dressing ingredients and whisk briskly to combine. Add dressing ingredients to salad ingredients and stir to combine.

Toast buns or bread and make sandwiches. Keep leftover salad mixture in a glass container in the refrigerator.

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

Australian Avocado Dip, Gluten-Free Naturally

 Naturally Gluten-Free Dips

Australian Zingy Avocado Dip

Serves 8 people

INGREDIENTS

2 Fresh Jalapeno Chilies

1 Avocado, Coarsely Chopped

¼ Cup Sour Cream

1 Lime, zest & juice

½ Cup Fresh Parsley

½ Cup Fresh Mint

½ Cup Fresh Coriander

1 Garlic Clove, crushed

½ Tsp Ground Cumin

¼ Tsp Ground Coriander

Salt & Pepper, to taste

¼ Cup Olive Oil

1 Tbl Water, optional

1 Small Red Onion, finely chopped

INSTRUCTIONS

Deseed and finely chop 1 jalapeno and set aside. Reserve just a pinch or leaf of each of the fresh herbs, chop fine and set aside.

Deseed and coarsely chop remaining jalapeno and place in a blender with the avocado, sour cream, lime zest and juice, parsley, mint, coriander, garlic, ground cumin and ground coriander. Pulse gently for a moment and taste for salt and pepper then season as desired. Turn the blender back on and with motor running; add oil in a slow, steady stream until smooth and well combined, scraping the side of blender as needed. If the dip is too thick, continue to blend and add the water as needed.

Transfer to a serving bowl and gently mix in half of the red onion and most of the reserved jalapeno. Sprinkle the top with the remaining onion, jalapeno and fresh herbs. Cover and keep chilled until ready to serve.

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

Tunnel of Fudge Cake, Vintage Recipe

Naturally Gluten-Free Desserts

TUNNEL OF FUDGE CAKE

Vintage Recipe

Makes 12 servings

 

INGREDIENTS

1 ¾ Cups Sugar

1 ¾ Cups Butter, softened

6 Eggs

2 Cups Powdered Sugar

2 ¼ Cups Cup GF Cup4Cup Flour Blend, any brand

¾ Cup Unsweetened Cocoa

2 Cups Chopped Walnuts

 

Glaze

¾ Cup Powdered Sugar

¼ Cup Unsweetened Cocoa

4 to 6 Tsps Milk

 

DIRECTIONS

Preheat oven 350F

Grease/Flour 12-Cup or 10-inch tube cake pan

 

In large bowl, combine sugar and butter until creamy, add eggs 1 at a time, beating well after each addition. Gradually add 2 Cups powdered sugar.  By hand, stir in flour and remaining ingredients. Spoon batter into pan and spread evenly.

 

Bake for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan 1½ hours. Invert onto serving plate; cool at least 2 hours.

 

Glaze - In small bowl combine all glaze ingredients, adding enough milk for drizzling consistency. Spoon Glaze over top of cake, allowing some to run down sides.

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

Baked Stuffed Shrimp, Vintage Recipe

Naturally Gluten-Free Appetizers

BAKED STUFFED SHRIMP

Vintage Recipe

 
INGREDIENTS

3 Lb Large or Jumbo Shrimp, cleaned, split
2 Cup GF Cracker Crumbs or Bread Crumbs
1 Can Clams
1 Can Mushrooms
Dash of Garlic
1 Tsp Lemon Juice
½ Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Paprika
½ Cup Butter, melted
 
Melted Butter & Sherry for basting, optional
 
DIRECTIONS
Preheat oven 350F
Rimmed cookie sheet, lightly oiled
 
Mix in Osterizer (blender), clams, mushrooms, butter, juice and spices.  Don’t blend too much.  Pour in crumbs and continue blending on slow only until well mixed.  Split and fan shrimp on greased cookie sheet.  Stuff each shrimp with stuffing.  Baste with additional melted butter mixed with a touch of sherry and bake for 35 minutes. Serve while still warm.

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

Chili Spice Mix, Gluten-Free Naturally

Naturally Gluten-Free Spice Mixes

CHILI SPICE MIX

INGREDIENTS

2 ½ Tbls Chili Powder
1 Tbls Cumin
1 Tbls Garlic Powder
1 Tbls Paprika or Smoked Paprika
1 Tbls Onion Powder
½ Tbls Oregano
1 Tsp Sea Salt
1 Tsp Black Pepper

DIRECTIONS
Air-Tight Storage Container w/Shaker Lid

Measure all ingredients into an air-tight storage container and shake well.  

Label and store in a cool, dry space away from sunlight.

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

Gluten-Free Naturally

 

These are the Certifications to look for in the US.

Always read labels, recipes and ingredients change constantly.

'Made in a facility' is generally considered safe for Celiac's.

'Made on shared lines' is a huge red flag and should be avoided.

'May contain' is a voluntary CYA (CoverYourA**) statement made to prevent litigation.

Oats do NOT contain gluten, but CC is a HUGE issue unless the oats are grown and processed under Purity Protocol standards...and that will be listed in the ingredients as purity protocol oats.

Soy does NOT contain gluten, but Soy SAUCE does.

Holiday treats, seasonal treats or specialty treats are always dangerous as those are often run fast on any available line and CC is a HUGE issue.

Just because it says 'Gluten-Free' doesn't mean it is. Check for certifications, and read the ingredients.

Gluten-Free Wheat Starch is real, also called Codex Wheat Starch, wheat starch is allowed in Gluten-Free foods as long as the final product contains less than 20ppm of gluten. However, wheat starch is NOT safe for those with wheat allergies.