Monday, October 20, 2025

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

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Wednesday, October 15, 2025

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
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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

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Friday, October 10, 2025

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

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Sunday, October 5, 2025

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

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Wednesday, October 1, 2025

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
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