Mexican Shrimp & Avocado Salad

Naturally Gluten-Free Meals

MEXICAN SHRIMP & AVOCADO SALAD

Serves 2-3

Ingredients

1 Lb Shrimp, raw, peeled & deveined

2 Tbs Fresh Lime Juice, divided

1/2 Tsp Cumin (ground), divided

2 Tomatoes, chopped

1/2 Onion, small, chopped

1/4 Cup Fresh Cilantro, chopped

2 Tbs Olive Oil, Divided

1 Avocado, Chopped

8 Oz Black Beans, drained & rinsed

3 Oz Spring Mix Greens

1/4 Cup Sour Cream (optional)

1/4 Cup Feta Cheese (optional)

Instructions

In med bowl, mix raw shrimp with 1 tbs lime juice and 1/4 tsp of cumin, season with salt & pepper and set aside. In large serving bowl whisk together 1 tbs oil, and 1 tbs lime juice and 1/4 tsp cumin, add tomatoes, onion, cilantro and mix well, season with salt and pepper. Allow mixture to sit for 10 mins, and then add avocado and beans. Heat remaining oil in med skillet on med/high and add shrimp. Cook until pink, about 4 mins. Add salad greens and shrimp to tomato/avocado/bean mixture and toss to combine. Top with sour cream and/or cheese, if using.

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

Italian Spice Mix

Naturally Gluten-Free Spice Mixes

ITALIAN SPICE MIX

INGREDIENTS
4 Tsp Basil
4 Tsp Oregano
4 Tsp Rosemary
4 Tsp Marjoram
4 Tsp Thyme
4 Tsp Savory Spice
2 Tsp Garlic Powder
 
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

Quinoa with Avocado & Lemon

Naturally Gluten-Free Meals

QUINOA WITH AVOCADO & LEMON

Ingredients

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

Directions

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

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

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

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

Stuffed Clams, Vintage Recipe

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 Naturally: https://glutenfreeforlife1.blogspot.com

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

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

Eggnog, Dairy Free

Naturally Gluten-Free Appetizers 

EGGNOG, Dairy-Free

Serves 8 people

INGREDIENTS

12 Large Eggs, pasteurized, separated

2 Cups Sugar

3 Cups DF Milk

3 Cups Evaporated DF Milk, recipe below

1 Cup Bourbon

1 Cup Dark Rum

1 Tsp Freshly Grated Nutmeg

Pinch of Salt

1 Tbls Sugar

DIRECTIONS

In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine. Move mixture to a medium mixing bowl and set aside.

Place the egg whites in the bowl of the stand mixer and beat to soft peaks. With the mixer still running, gradually add the extra tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the Eggnog mixture until well combined and pour into glass jars with lids. Store in the refrigerator and serve chilled, or allow the Eggnog to age 2 weeks to 2 months if you can wait that long.

NOTE: For an alcohol free Eggnog simply increase to 4 Cups Milk, 4 Cups Evaporated, however this version should be enjoy within 2 weeks.

Dairy Free Evaporated Milk

Makes about 3 cups

INGREDIENTS

3 Cans Coconut Milk, unsweetened

or

6 Cups Almond Milk, unsweetened

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.

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

Sweet Chili Sauce

Naturally Gluten-Free Sauces

HAWAIIAN SWEET CHILI SAUCE

 
INGREDIENTS
 
½ Cup Rice Vinegar
¾ Cup Water
½ Cup Sugar
5 Garlic Cloves, chopped finely
1 Tbsp Coconut Aminos
½ Tsp Cayenne Pepper, optional
2 ½ Tbsp Sriracha
 
4 Tsp Cornstarch
2 Tbsp Pineapple Juice
 
DIRECTIONS
Glass Storage Container
 
In a small saucepan, add the first 7 ingredients and heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium high and bring it to a slow boil. Turn the heat down to medium low and let it simmer for about 2 minutes.
 
Mix the cornstarch and pineapple juice into a smooth slurry and add this to the sauce as well. While stirring frequently, to prevent the sauce from burning at the bottom, simmer the sauce for a further 2-5 minutes while it thickens.
 
Store Sweet Chili Sauce 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

Custard Pie, Vintage Recipe

Naturally Gluten-Free Desserts

CUSTARD PIE

Vintage Recipe

INGREDIENTS

1 Unbaked GF Pie Shell

5 Eggs, beaten

3 Cup Cold Milk

2 Tsp Vanilla

¾ Cup Sugar

Nutmeg

Salt, to taste

DIRECTIONS

Preheat oven 450F

Beat eggs until frothy.  Add milk, vanilla, and sugar.  Add salt and nutmeg to taste.  Pour into pie shell and bake 35 minutes.  Test with knife, when knife comes out clean pie is done.

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

Baking Bacon

Naturally Gluten-Free Meals

Baking Bacon

DIRECTIONS

Preheat the oven to 350ºF

A rimmed baking sheet with an oven-safe rack set inside

Arrange the slices in a single layer on the rack, careful not to stretch the slices too much. Place the pan in the preheated oven and set the timer for 20 minutes. Once the timer goes off, begin to watch for your perfect doneness.  Continue to bake for another 5-10 minutes depending. Once done, quickly transfer the bacon to several layers of paper towel to drain and cool. If you leave the bacon on the heated rack it will continue to cook as the rack cools, so be careful.  How quickly your bacon bakes will also depend on the thickness. Thinner bacon requires less time, thicker bacon needs more.

If you don’t have an oven-safe rack, don’t panic. Simply arrange the slices in a single layer on the pan. Place the pan in the preheated oven and set the timer for 20 minutes. Once the timer goes off, flip the pieces of bacon in the pan and return to the oven to watch for your perfect doneness.  Continue to bake for another 5-10 minutes depending.

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

Portuguese Chicken

Naturally Gluten-Free Meals

Portuguese Peri Peri Chicken W/Potatoes

Serves 6 people

INGREDIENTS

1 Chicken, cut-up

1 ½ Lbs Potatoes, sliced into rounds

Sea Salt to taste

Marinade

2 Dried Ancho Chilies, re-hydrated

2 Tbls Smoked Paprika

6 Cloves Garlic, crushed

1 Tsp Coriander

¼ Cup Red Wine Vinegar

¼ Cup Olive Oil

1 Tbl Sea Salt

½ Tsp Pepper

Cilantro Sauce

1 Cup Plain Yogurt

1 Bunch Cilantro, chopped

½ Tsp Sea Salt

½ Tsp Coriander

Pepper to taste

1 Tbl Lemon Juice

1 Tbl Olive Oil

INSTRUCTIONS

Preheat oven to 400 F

Large rimmed baking pan

Rehydrate dried chilies by placing them into small pot of boiling water. Turn off the heat and allow the chilies to set for 10-20 minutes.

Place the chilies, paprika, garlic, coriander, vinegar, olive oil, salt & pepper in a bowl and blend until smooth with a stick blender.  Brush a layer of marinade on the bottom of a large, rimmed, sheet pan. Place the potato rounds on top of the marinade overlapping slightly but not too much, and sprinkle with salt.  Place the chicken, skin side up, on top of the potatoes and brush with the marinade. Turn the chicken over, skin side down, brush with the marinade and place in the hot oven. Set the remaining marinade aside to be used later and set a timer for 15 minutes.

After 15 minutes, turn the chicken over and brush all of the remaining marinade on the skin side. Return to the oven and bake until cooked through another 15-20 minutes, until the chicken reaches an internal temperature of 165 F.  To crisp the skin and get it deeply brown, broil for a few final minutes.

Serve the Peri Peri Chicken with this cooling Cilantro Yogurt Sauce. While chicken is roasting, combine yogurt, cilantro, coriander, lemon juice, olive oil, salt & pepper together in a tall bowl, using the stick blender to mix. 

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

Pesto, Gluten-Free Naturally

Naturally Gluten-Free Condiments

PESTO

 
INGREDIENTS
 
¼-½  Cup Extra Virgin Olive Oil
½ Tsp Sea Salt
½ Lemon, juice & zest
1 Clove Garlic
1 Cup Fresh Basil
¼ Cup Sunflower Seeds or Pine Nuts
 
DIRECTIONS
Food Processer or Stick Blender
Glass Jar w/Airtight lid
 
Begin with ¼ cup of oil, salt, lemon juice, and garlic into the food processor or a tall bowl if using a stick blender. Pulse these ingredients until smooth and creamy. Add Basil and seeds or nuts and continue to pulse repeatedly until the Pesto reaches desired consistency.
 
For a creamier, oilier consistency, add the rest of the olive oil and pulse another time or two.
 
For a creamier less oily consistency, add some water instead of the additional oil to thin it out.
 
Store the Pesto 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

Cream Puff Pastries, Vintage Recipe

Naturally Gluten-Free Desserts

CREAM PUFF PASTRIES

Vintage Recipe

Makes 12 puffs, or 24 eclairs  

 

INGREDIENTS

½ Cup Butter

1 Cup Water

1 Cup GF Cup4Cup Flour Blend, any brand

¼ Tsp Salt

4 Eggs, Room Temperature

 

DIRECTIONS

Preheat the oven to 425°F

Two baking sheets lined with parchment paper

 

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Turn the heat to medium and add the flour all at once. Use a wooden spoon and begin stirring vigorously. Continue to cook over medium heat, stirring all the while, until the mixture begins to smooth out and follows the spoon around the pan. Continue mixing until the dough pulls away from the sides of pot and begins to form a ball. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.

 

Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

 

Cream Puffs – Use a medium cookie scoop, or muffin scoop, and drop the thick batter onto the prepared baking sheets about 3" apart, to allow for expansion.

 

Éclairs – Use a pastry bag and pipe 5" logs about 1/2" to 3/4" in diameter.

 

Bake the pastries for 15 minutes, and then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.

 

Remove the pastries from the oven, and turn the oven off. With a wood skewer or cake tester make a small hole in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Leave the oven door slightly ajar. When done, place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy. Then fill and frost with your favorite fillings/frostings.

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

Eggnog Coffee Mix

Naturally Gluten-Free Drink Mixes

EGGNOG COFFEE MIX

 
INGREDIENTS
 
1 Cup Powdered Milk
½ Cup Sugar
1 Tsp Nutmeg
2 Tsp Cinnamon
¼ Tsp Allspice
dash salt
10 Tbls 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 ½ cup of hot 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

New England Tartar Sauce

Naturally Gluten-Free Sauces

New England Tartar Sauce

Makes about 1 ½ cups

INGREDIENTS

½ Cup Dill or Sweet Relish

¼ Cup Red Onion, sliced thin, chopped very fine

OR

¼ Cup Pickled Red Onion, chopped very fine (recipe below)

1 Scallion, chopped very fine

¼ Tsp Sriracha Sauce

1 Tbls Honey

1 Tsp Capers, drained, finely diced

¼ Tsp Dry Mustard

¾ Cup Mayonnaise

INSTRUCTIONS

In a small bowl, mix all ingredients until well combined. Store in a glass container in the refrigerator and enjoy with your favorite seafood dish.

Pickled Red Onions

Makes about 1 quart

INGREDIENTS

1 ½ Lbs Red Onion, peeled, cut in thin half-moon slices

1 ½ Cups Cider Vinegar

½ Cup Sugar

1 Teaspoon Salt

1 Jalapeno, seeded, sliced into thin circles

1 Small Bunch Cilantro, tied with string

INSTRUCTIONS

In a medium pot, bring all ingredients to a quick boil, cover and turn off the heat. Allow the pot to sit on the burner as it cools for five minutes. Remove the cover, and remove and discard the cilantro, and continue to cool to room temperature. Store in a glass container in the refrigerator and enjoy 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