Honey Garlic Carrots

Naturally Gluten-Free Meals

HONEY GARLIC BUTTER ROASTED CARROTS

Serves 4-6 People

INGREDIENTS

2 Lbs Carrots, washed, peeled, cut up

1/3 Cup Butter

3 Tbls Honey

4 Garlic Cloves, minced

Sale & Pepper, to taste

2 Tbls Fresh Parsley, chopped

INSTRUCTIONS

Preheat oven to 425°F

Large, rimmed, baking sheet lightly greased

Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring. Allow the sauce to thicken for a further minute before adding the carrots, tossing the carrots through the sauce. Season with salt and pepper and transfer the carrots to the baking sheet in a single layer so they cook evenly.  Roast for 10-20 minutes until carrots are fork-tender. Broil for an additional 2-3 minutes on high heat to crisp/char the edges. Transfer carrots to a serving dish and garnish with parsley, 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

Mongolian Chicken & Rice

Naturally Gluten-Free Meals

Mongolian Chicken & Rice

Serves 4 people

INGREDIENTS

2-3 Chicken Breasts, boneless, skinless, cut up

3 Tbls Cornstarch

1 Tbl Olive Oil

½ Cup Brown Sugar

3 Cloves Garlic, minced

1 Tsp Ginger, grated

1 Tbl Coconut Aminos

1 Tsp Sriracha Sauce

1 Cup Water

Scallions for Garnish, chopped

Cooked Rice for Serving, instructions below

INSTRUCTIONS

Using a bag or bowl, toss the chicken pieces with the cornstarch until coated.  Add the oil to a skillet and heat to medium high. Once the oil is heated, add the chicken. Cook the chicken for a few minutes, stirring occasionally, until the chicken is no longer pink on the outside.

While the chicken is cooking, in a small bowl whisk together the brown sugar, garlic, ginger, coconut aminos, sriracha, and water and set aside.

When the chicken is ready, pour the sauce into the skillet and reduce the heat to medium. Cook for a few more minutes until the chicken is cooked through and the sauce has thickened.

Prepare the serving bowls or platter with the warm rice and pour the chicken and sauce over and garnish with scallions.

Rice

Ratio is 1 to 2 – 1 cup of rice, 2 cups of water or broth.

One (1) cup raw rice yields 3 ½ cups cooked rice, or enough for 3 light eaters, 1 ½ cups raw rice for 3 or 4 people and 2 cups raw rice for 4 to 6 people.

Rinse 1 cup rice in a fine-mesh strainer until the water runs clear.  Rinsing the rice before cooking is key; it washes away the starchy powder that might make the cooked rice clump up and stick together.

Combine rice, salt, and water or broth in a medium saucepan with a tight fitting lid. Give everything a gentle stir and bring to a boil, uncovered. Once the boil begins, cover the pot, and reduce heat to the lowest possible setting. Cook rice, undisturbed; do NOT open the lid, for 18 minutes. Turn off the heat and let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork 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

Olive Oil Mayonnaise

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

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

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

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

BBQ Bean Bake, Vintage Recipe

Naturally Gluten-Free Meals

SOUTHERN BBQ BEAN BAKE

100 Year Old Vintage Recipe

 

INGREDIENTS

1 Lb Ground Beef

1 Lb Bacon, chopped

1 Large Onion, chopped

½ Cup Ketchup

1 Tsp Salt

4 Tbls Mustard

4 Tbls Molasses

1 Tsp Chili Powder

¾ Tsp Pepper

2 16oz Can Each -

     Pork & Beans

     Butter Beans, drained

     Red Kidney Beans, drained

 

DIRECTIONS

Preheat oven 350F

Large baking dish

 

In saucepan, brown beef with onion.  Drain and move the beef to the baking dish.  In the same saucepan, brown the bacon, drain and add to the beef.  Mix the beef and bacon together.

 

In a small bowl combine all other ingredients except beans.  Pour the beans into the baking dish, spreading them evenly over the meat. Mix the beans and meat together then pour sauce over and mix lightly. Bake in oven for 1 hour. 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

Spiced Tea Mix

 

Naturally Gluten-Free Drink Mixes

SPICED TEA MIX

 
INGREDIENTS
 
1 Cup Lemon Flavored Instant Iced Tea
1 Cup Tang Orange Flavored Drink Mix
1 Tsp Ground Cinnamon
½ Tsp Ground Cloves
¼ Tsp Ground Nutmeg
¼ Tsp Ground Ginger
 
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

Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

Dairy-Free Tzatziki Sauce

Serves 6 people

INGREDIENTS

2 Cups Plain Cashew Yogurt, or Cashew Cream

2 Cucumbers, grated

½ Tsp Sea Salt

¼ Tsp White Pepper

1 Tbl Lemon Juice

2-3 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tsp Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line 2 fine colanders or strainers with a double layer of cheesecloth and set over bowls so that the bottoms don’t touch. Grate the cucumbers and put into one of the lined strainers. Pour the cashew yogurt or cream into the second lined strainer and refrigerate both for 1 hour or longer.

When ready to prepare the Tzatziki, take out the 2 strainers and discard any liquid that has drained into the bowls. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt or cream 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.

Cashew Cream

1 Cup Raw Cashew Nuts, soaked overnight and drained

½ Cup Water

¼ Tsp Salt

Place all ingredients in a high speed blender or use a stick blender and blend or process until completely smooth. Cashew Cream should be stored in an airtight container in the fridge.

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

Jordon Marsh Blueberry Muffins

Naturally Gluten-Free

JORDON MARSH BLUEBERRY MUFFINS

100 Year Old Vintage Recipe

Makes 12 cupcakes

 

INGREDIENTS

 

½ Cup Butter

1¼ Cup Sugar

2 Eggs

½ Cup Milk

2 Cups GF Cup4Cup Flour, any brand

2 Tsp Baking Powder

½ Tsp Salt

2½ Cup Blueberries, fresh or frozen

2 Tsp Course Sugar, for tops

 

DIRECTIONS

Preheat oven to 375F

Grease cupcake tin, including tops

 

On low speed, cream butter and sugar until fluffy.  Add eggs one at a time, beating between each egg.  Add dry ingredients alternating with milk.  Blend until smooth. 

 

Carefully fold in blueberries.  Small, fresh berries work best since they don’t tend to turn the batter blue.  Grease tins, including tops.  If using cupcake papers, grease the top of the tin. Pile mixture in high – to overflowing.  Sprinkle with sugar and bake at 375 for 25 to 30 minutes, makes one dozen.

Note: The smaller the berries, the better the bake.

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