Apple Cider Mix

Naturally Gluten-Free Drink Mixes

APPLE CIDER MIX

 
INGREDIENTS
 
4 Cups Sugar
4 Tbls Cinnamon
½ Tbls Nutmeg
½ Tbls Cloves
 
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:
Mix 1 Tbls per quart of warm Apple Cider

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

Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

TZATZIKI SAUCE DF

Makes 6 servings

INGREDIENTS

2 Cups DF Greek Yogurt, or 2 small containers

2 Cucumbers, peeled, seeded & grated

½ Tsp Sea Salt

¼ Tsp White Pepper

2 Tbl Lemon Juice

2 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tbls Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line a fine strainer with a coffee filter and set over a bowl so that the bottom doesn’t touch. Grate the cucumbers and put into the lined strainer and refrigerate for 1 hour or longer.

When ready to prepare the Tzatziki, take out the strainer and discard any liquid in the bowl. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

NOTE: To make DF Greek Yogurt at home, begin with any DF yogurt. Line a fine strainer with 2 coffee filters and set over a bowl so that the bottom doesn’t touch. Pour the yogurt into the lined strainer and refrigerate overnight. When ready to prepare the Tzatziki, take out the strainer and discard any liquid in the bowl.

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    

Grandma’s Sunday Soup Vintage Recipe

Naturally Gluten-Free Meals

GRANDMA’S SUNDAY SOUP 

Vintage Recipe, Serves 6

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

Collard Greens W/Bacon, Southern Style

Naturally Gluten-Free Meals

Southern Style Collard Greens W/Bacon

Serves 4 people

INGREDIENTS

4-6 Slices Smoked Bacon, diced

1/2 Medium Onion, sliced 

3 Garlic Cloves, diced

2 Bunches Collard Greens, de-stemmed, washed and chopped

1-2 Cup Chicken or Vegetable Broth

2 Tsp Brown Sugar

1 Tbl Apple Cider Vinegar

Pinch Red Pepper Flakes, (optional)

DIRECTIONS

Start by prepping the greens. Lay a few collards on top of another, fold them in half and slice out the stem. Next wash them really well, greens can hold a lot of grit. Fill a large bowl with cold water and submerge the greens. Swish them around for a moment, and then let them sit so all the dirt settles to the bottom. Lift the collards out of the water and place on a clean, dry kitchen cloth. Once the greens are a bit dry, roll several leaves together and slice into 1-inch strips until all have been sliced.

Next prepare the bacon. Use a rimmed baking sheet and set an oven-safe rack in the pan. Arrange the slices in a single layer on the rack. Place the pan in a cold oven and turn the temp to 400 F for about 17 to 20 minutes. Transfer the bacon to several layers of paper towel to drain and cool. Don’t discard the bacon grease.  Once cooled, cut bacon pieces into squares.

Heat a large heavy bottomed pot over medium-low and add sliced onion along with some of the bacon grease. Cook until the onions soften, add the garlic and continue to cook until the onions begin to brown slightly, stirring to prevent burning.

Raise heat to medium and add some of the collard greens and 1 cup of the broth. Scrape up any browned bits on the bottom of the pan and let the greens cook down a bit until you can fit more in the pan. Add the chopped bacon and continue to add more greens until all are able to fit in the pan. Cook, stirring occasionally until the greens are completely wilted down and have changed color to a dark green, about 25 minutes. Don’t let the greens cook dry, add more broth if needed before the collards have cooked down. 

Finally, add the sugar, apple cider vinegar, and red pepper flakes, if using, and continue to cook until most of the liquid has evaporated from the pan, about 5 more minutes. Transfer to a serving bowl and enjoy 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

Baked Moroccan Chicken

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

Flourless Sweet Potato Ginger Cake

Flourless Sweet Potato Ginger Cake

 
INGREDIENTS
1 Cup Sweet Potato, cooked & mashed
3 Large Eggs
¼ Cup Maple Syrup or Honey
¼ Cup Coconut Oil or Butter, melted
1 Tsp Vanilla
½ Cup Almond Flour or GF Cup4Cup Flour, any brand
1½ Tsp Ginger
1 Tsp Cinnamon
¼ Tsp Nutmeg
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Unsweetened Applesauce or Greek Yogurt
 
Glaze:
2 Tbsp Maple Syrup
1 Tbsp Coconut Oil or Butter, melted
¼ Tsp Cinnamon
 
INSTRUCTIONS
Preheat oven 350°F
8-inch round cake pan with parchment paper
 

Cook the sweet potato by boiling, baking, or microwaving until soft. Peel and mash it until smooth. Allow to cool.

 

In a large bowl, whisk together the eggs, maple syrup (or honey), coconut oil (or butter), and vanilla. Stir in the mashed sweet potato and applesauce (or Greek yogurt) until fully combined.

 

Add the dry ingredients; almond flour, ginger, cinnamon, nutmeg, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until fully incorporated.

Pour batter into the prepared cake pan. Bake for 25–30 minutes, or until a toothpick comes out clean from the center of the cake. Set aside to cool completely.

 

Make the glaze:    In a small bowl, combine the maple syrup, melted butter, and ground cinnamon. Drizzle over the cooled cake for extra flavor.

 

Optional Additions:    Nuts: Add chopped walnuts or pecans to the batter for extra crunch and flavor.

 

Frosting:    If you'd like a richer topping, consider cream cheese frosting or coconut whipped cream.

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

Garlic & Avocado Mayonnaise

Gluten-Free Condiments

ROASTED GARLIC & AVOCADO MAYONNAISE 

INGREDIENTS

1 Avocado, pitted & peeled

4 Tbsp Olive Oil

1 Bulb of Roasted Garlic, recipe below

1 Lemon, zest & juice

Salt & Pepper, to taste
Honey, optional

INSTRUCTIONS

Place everything in a food processor, or tall bowl if using a stick blender, and run at high speed until silky smooth.  If the mayo seems a bit thick, add another drizzle of olive oil or juice. Taste for seasoning and add more if desired. Store the mayo in a covered glass container in the fridge. If the mayo is too lemony for your taste, add a touch of honey to balance things out.

Oven Roasted 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 as an ingredient in a favorite savory recipe, mash to create an amazing spread or aioli, create a flavorful topping for baked potatoes or pastas

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

Pork Corton, Vintage Recipe

Naturally Gluten-Free Condiments

CORTON/CRETON

French Canadian Pork Spread

Makes 5-6 Cups

100 Year Old Vintage Recipe

 

INGREDIENTS

1 Lb Ground Pork

1 Lb Hamburger

1 Large Onion, Chopped

Salt

Ground Allspice

 

DIRECTIONS

 

Put meat together in large saucepan and mash well to separate.  Mix in onion and stir well and add enough water to cover.  Add allspice, enough to cover surface, and salt to taste and mix well.  Turn heat to medium high and bring to a soft boil, stirring frequently to break up the meat. When boil begins turn heat down just enough to continue simmer. Take a teaspoon of the mix; put it on a saucer and chill about 5 minutes before tasting. If not enough spice or salt, adjust and continue cooking.

 

Continue to cook about 1-2 hours, stirring occasionally, until reduced by two-thirds.  Remove the pan from the heat and cool slightly. While still slightly warm stir to incorporate all the fat and pour into 1 cup glass containers, cover tightly.  Can be frozen, or stored in refrigerator.  Serve chilled on toast or crackers. 

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

Snickerdoodle Coffee Mix

 

Naturally Gluten-Free Drink Mixes

SNICKERDOODLE COFFEE MIX

 
INGREDIENTS
 
1 Cup Sugar
1 Cup Powdered Milk
½ Cup Vanilla-Flavored Powdered Non-Dairy Creamer
½ Cup Baking Cocoa
3 Tbls Instant Coffee
½ Tsp Allspice
¼ Tsp Cinnamon
 
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 ¾ cup of hot water or warm milk 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

Honey Cranberry Sauce

 

Naturally Gluten-Free Sauces

Cranberry Sauce w/Orange & Honey

INGREDIENTS

12 Oz Cranberries, fresh or frozen

½ Cup Honey

1 Orange, juice & zest

1 Bottle Hard Cider, sweet

Pinch of salt

1 Cinnamon Stick, optional

INSTRUCTIONS

In a large saucepan over medium heat, add all ingredients and stir to combine. Simmer, uncovered, over medium heat, about 15-20 minutes.  Stir frequently until the berries have popped and the sauce begins to thicken, careful, don’t leave unattended.

Pour into serving dish, remove the cinnamon stick and place on top. Allow cooling a bit before refrigerating, can be served cold or 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

Amaretto Trifle, Vintage Recipe

Naturally Gluten-Free Desserts

AMARETTO TRIFLE

100 Year Old Vintage Recipe

 

INGREDIENTS

1 GF Sponge Cake, day old

½ Cup Amaretto

2 Pkgs Vanilla Instant Pudding

4 Cups Cold Milk

2 Cup Fresh Strawberries, sliced

4 Bananas, sliced

1 Large Cool Whip

 

DIRECTIONS

Glass serving bowl, or parfait glasses

 

Cut cake into 1-inch cubes.  Prepare pudding according to package directions.  In large straight sided bowl prepare cake in layers.  Starting with some cake, drizzle with a little Amaretto; add vanilla pudding, sliced bananas and strawberries, and Cool Whip.  Continue building layers until all ingredients are used finishing with Cool Whip with a few pieces of fruit for decoration.  Keep refrigerated 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

Salmon Croquettes & Cranberry Relish

Naturally Gluten-Free Meals

Salmon Croquettes with Cranberry Relish

INGREDIENTS

12Oz Baked Salmon Fillets

½ Cup Green Onion, chopped

½ Cup Baked Sweet Potato, smashed

1 Clove Roasted Garlic

½ Tsp Sea Salt

Cranberry Relish (recipe below)

INSTRUCTIONS

Preheat oven to 350F
Baking tray lined with Parchment paper

Place everything but the Salmon in a food processor and pulse to combine. Add Salmon and pulse to combine, but be careful not to over process. Shape into patties and top each patty with a bit of Cranberry Citrus Relish. Arrange on tray and bake for 30 minutes.

Citrus-Cranberry Relish

Makes 1½ cups

INGREDIENTS

1½ Cups Fresh Cranberries

¼ Cup Fresh Mint

1 Orange, zest and juice

4 Dates

¼ Tsp Sea Salt

INSTRUCTIONS

Place all ingredients in a food processor and pulse lightly until ingredients are coarsely chopped. Relish should be stored in a glass jar in the refrigerator.  Serve chilled.

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

Dominican Pernil

Naturally Gluten-Free Meals

Dominican Pernil, Roast Pork

Serves 6 people

INGREDIENTS

5 Lb Pork Shoulder

4 Limes, juiced

2 Oranges, juiced

1 Tbl Dried Oregano

1 Medium Onion, diced

1/2 Tbl Pepper

1 Tbl Smoked Paprika

1 Tbl Chicken Bouillon Powder

3 Tsp Salt

7-8 Garlic Cloves, crushed

DIRECTIONS

Rinse and clean the Pork Shoulder and pat dry. Using a knife, or one of those large 2-pronged serving forks, poke the pork shoulder making as many holes as possible. Juice the limes and oranges into a bowl; add the oregano, onion, paprika, bouillon powder, garlic, salt & pepper. Use a stick blender to mix the marinade until smooth. Place the pork in a deep covered bowl, add the marinade and cover the bowl. 

Refrigerate for about 3 hours or overnight. Remove from the fridge and place on the counter for about 30 minutes to a let the pork to come to room temperature.

Preheat the oven to 325 degrees

Place the pork and marinade in a roasting pan and bake in preheated oven for 3 hours with skin side up. After 3 hours, increase the temperature of the oven to 375 degrees and let it cook for another hour or until the skin in crispy.  Allow to rest for 10 minutes before slicing.

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