Cranberry Pecan Rice Salad

Naturally Gluten-Free Meals

Cranberry Pecan Rice Salad

Serves 2-4 people

INGREDIENTS

Dressing

4 Tbls Apple Cider Vinegar

Mandarin Orange Juice, from can

2 Tbls Lemon Juice

2 Tbls Honey

2 Tsp Crushed Garlic

2 Tsp Dijon Mustard

2/3 Cup Olive Oil

1 Tsp Pepper

In a small bowl, add all the dressing ingredients, whisk together and set aside.

Salad

2 Cups Cooked Rice

½ Cup Dried Cranberries

1 Cup Roasted Pecans, chopped

½ Tsp Ground Ginger

1 Tsp Orange Zest

1 Small Can Mandarin Oranges, juice reserved

1 Green Onion, Chopped

1 Celery Stalk, Chopped

¼ Red Onion

INSTRUCTIONS

Place all the salad ingredients into a bowl and toss gently until combined. Add ½ of the dressing and combine to evenly coat everything.  Cover and chill for 30 minutes. Reserve the other half of the dressing 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

Sweet Potato Pie

Naturally Gluten-Free Desserts

Sweet Potato Pie with Coconut
Serves 6-8 people

INGREDIENTS

2 Cups Sweet Potato, cooked, mashed

1 ½ Cups Almond Milk 

4 Eggs, separated

1 Stick Butter, melted

1 Tsp Vanilla

½ Cup Maple Syrup

½ Cup Cornstarch

¼ Tsp Salt

1 Tsp Cinnamon

1 Tsp Allspice

2 Tsp Baking Powder

½ Cup Coconut Flakes 

Pecans, chopped (optional)

INSTRUCTIONS

Preheat oven to 350F

Buttered, deep pie pan

In a large, clean, bowl whip or whisk the egg whites until light and fluffy, soft peaks, and set aside. In another large bowl combine milk, egg yolks, maple syrup, vanilla, and butter until blended. Add the sweet potato mash/puree and blend again until smooth and silky. Add the remaining dry ingredients, cornstarch, salt, cinnamon, allspice baking powder and the coconut flakes and mix well. Using a rubber spatula gently fold in the egg whites until well combined then pour into the buttered pie pan. Sprinkle the top with the pecans if using.

Bake for about 45 minutes then keep close watch. If the top begins to brown too much cover loosely with foil, bake for 15-20 minutes more. The edges will be crispy brown and the center will no longer be liquid. The middle should have a slight custardy wobble. Remove the pie from the oven and allow it to cool slightly, the center will continue to firm up. Serve while still warm or room temperature. The pie can be kept refrigerated and it will still be custard like in the middle but will lose some of its puff.

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

Rice and Apple Stuffing

Naturally Gluten-Free Meals

Wild Rice, Sausage, and Apple Stuffing

Serves 8-12 people

INGREDIENTS

1 Cup Celery, finely diced

1 Cup Onion, finely diced

4 Tbls Butter

1 Lb Breakfast Sausage

2 Cups Apple, peeled, chopped

1 Cup Water

½ Cup Parsley, finely chopped

1 ½ Tbls fresh thyme, chopped

1 ½ Tbls Fresh Sage, chopped

Pink Sea Salt & White Pepper, to taste

¼ Tsp red pepper flake

4 Cups Chicken Broth or Stock

1 Cup Brown Rice

1 Cup Wild Rice

INSTRUCTIONS

Preheat the oven to 375°F

In a large pot, over medium-high heat, cook the celery and onion in the butter for about 5 minutes.  Add the sausage, breaking it up, and cook until the sausage is no longer pink, about another 5 minutes. When the sausage is done, remove the skillet from the heat and add ½ cup of the parsley and all the remaining ingredients except for the broth and rice. Mix everything well.

In a large baking dish combine the chicken stock, brown rice, and wild rice and spread out evenly on the bottom of the dish. Carefully add the sausage mixture to the baking dish, mix everything gently and cover the dish with foil, sealing it up tightly.  Carefully transfer the covered pan to the oven and bake 1 hour or until the rice is tender. When ready to serve garnish with the remaining chopped parsley and enjoy.

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

Mashed Potatoes

Naturally Gluten-Free Meals

Mashed Potatoes

Serves 10-12 people

INGREDIENTS

2.5 Lbs Yukon Gold Potatoes, unpeeled, cut into large pieces

2.5 Lbs Russet Potatoes, peeled, cut into large pieces

2 Large Cloves Garlic, Minced

Pink Sea Salt & White Pepper, to taste

6 Tbls Irish Butter

1 Cup Whole Milk

4 Ozs Goat Cheese

Toppings: chopped fresh chives or green onions

INSTRUCTIONS

Cut the potatoes into large, evenly-sized, chunks.  Place pieces into a large stockpot and rinse completely once or twice. Finally fill pot with cold water until potatoes are well covered, and stir in the garlic and 1 tbls of salt into the water.  Place over high heat and bring to a full boil. Reduce heat slightly to maintain a gentle boil and continue cooking for about 10-12 minutes. Test for doneness with a fork inserted in the middle of a potato. If it goes in easily with almost no resistance, and the piece falls off easily back into the pan, potatoes are done. Carefully drain out all of the water

Meanwhile, as the potatoes are boiling, gently heat the butter, milk and an additional 2 tsps of salt, and a dash of pepper in a small saucepan or microwave bowl until the butter is just melted; careful not to boil the milk. Set aside until ready to use.

Pan-dry the potatoes.  After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low.  Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes.  Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.

Mash the potatoes.  Using your preferred method, hand masher or mixer; mash the potatoes to your desired consistency, stirring everything together.  Pour half of the butter/milk mixture over the potatoes, and fold in until potatoes have soaked up the liquid.  Add half of the goat cheese, repeat with the remaining butter, and then again with the goat cheese, folding in each addition until just combined. Feel free to add a bit more milk to reach your desired consistency, if needed.

One final time, taste the potatoes and season with extra salt or pepper, if needed. Then serve warm, garnished with chopped fresh chives or green onions.

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

Wild Rice & Quinoa Stuffing

Naturally Gluten-Free Meals

Wild Rice & Quinoa Stuffing W/Pine Nuts & Dried Cranberries

Serves 8 People

INGREDIENTS

2 Cups Wild Rice Blend

¾ Cup Quinoa (rainbow, red, or golden), rinsed

3 Tbls Olive Oil, dash more for baking dish

1 Large Yellow Onion, chopped

2 Ribs Celery, chopped

1 Clove Garlic, chopped

1¼ Tsp Salt

½ Cup White Wine

½ Cup Dried Cranberries or Cherries

½ Cup Fresh Parsley, chopped

12 Fresh Sage Leaves, chopped

½ Cup Pine Nuts

¼ Tsp Pepper

4 Cups Vegetable Broth

¼ Cup water

INSTRUCTIONS

Preheat oven to 375°F

Medium baking dish, lightly oiled

In a large saucepan, bring broth to a boil over high heat. Stir in the rice, cover tightly, reduce the heat to low, and cook for 30 minutes. Stir the quinoa into the rice, cover tightly, and cook 15 minutes more. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the celery, garlic, and ¼ teaspoon of the salt and cook, stirring often, until tender, 4 to 5 minutes. Add the wine and simmer until most of it cooks away, 1 to 2 minutes. Stir in the dried cranberries, parsley, and sage. Pour the mixture into a large mixing bowl.

Return the skillet to the heat and toast the pine nuts over medium heat until golden brown, 3 to 5 minutes.

To the bowl, add the rice mixture, pine nuts, pepper, and the remaining 1 teaspoon salt. Stir well to combine. You can serve it immediately. Or stuff your turkey with it. Or you can prepare it ahead of time up to this point and continue with the next step.

Spoon the stuffing into the dish and pour the broth over the top to moisten. Cover with foil and bake until heated through, about 20 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

Ginger Cranberry Meatballs

Naturally Gluten-Free Meals

GINGER CRANBERRY MEATBALLS

INGREDIENTS

1 Lb Ground Beef

½ Lb Ground Pork

1 Clove Garlic, smashed

1 Sweet Potato, shredded

1 Pkg Mushrooms, chopped fine

1 Onion, chopped fine

5-6 Slices Bacon, crisp, chopped

Italian Seasoning, Sea Salt & Pepper to taste

1 cup Ginger Cranberry Sauce (recipe below)

INSTRUCTIONS

Preheat Oven 350F

Baking Sheet lined with parchment paper

Arrange the bacon 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. Once done, quickly transfer the bacon to several layers of paper towel to drain and cool. You can toss the bacon grease and parchment paper and reline the pan or leave it as is for baking the meatballs.

In a Cuisinart, give the beef & pork a quick spin, and transfer the meat to a large bowl for mixing.  Peel & wash the sweet potato and the onion, cut into small pieces and chop fine in the Cuisinart, then add to mixing bowl.  Break up the bacon and give it a quick spin in the Cuisinart. Add the bacon pieces to the bowl along with the chopped mushrooms, garlic Italian seasoning, salt & pepper to taste and mix well. Using a small cookie scoop or teaspoon, scoop the meatball mixture and shape into meatballs and arrange on the baking sheet and bake for 25 minutes.

Remove the meatballs from the oven and transfer them to a crockpot or large skillet over medium heat.  Add Ginger Cranberry Sauce and mix gently to coat meatballs.  Allow simmering until ready to eat, or sauce begins to thicken and caramelize.

Ginger Cranberry Sauce

INGREDIENTS

10 Oz. Frozen Cranberries

2 Apples or Pears, peeled & chopped

½ Tsp Ginger, grated

1 Orange, zest & juice

Sea Salt

¼ Cup Honey

INSTRUCTIONS

Combine all ingredients medium pot and cook over medium heat, stirring occasionally until the cranberries begin to break down. Smash gently with a fork, or pulse once or twice with a stick blender.  Taste test, and if it’s too tart, add a little more honey.  Continue to simmer until the sauce thickens a bit.  Sauce can be made in advance and stored in a glass jar the refrigerator until 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

Italian Orange-Fig Cookies

Naturally Gluten-Free Cookies

ITALIAN ORANGE-FIG COOKIES

Makes about 3 dozen

 

INGREDIENTS

 

2 Pkgs 8oz each Almond Paste

1 Cup Sugar, divided

1 Cup Confectioners' Sugar, divided

 

2 Tbls Apricot Preserves

3 Large Egg Whites, room temperature

½ Cup Dried Figs, finely chopped

1 Tbl Grated Orange Peel

 

DIRECTIONS

Preheat oven to 325°F

Large cookie sheet with parchment paper

 

Place almond paste, 1/2 Cup sugar and 1/2 Cup confectioners' sugar in a food processor; pulse until fine crumbs form. Add preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl; fold in figs and orange peel. Dough will be sticky.

 

Place remaining sugars in separate shallow bowls. Use a medium cookie scoop or teaspoon to portion out the dough and drop into sugar. Gently coat and shape into balls. Repeat in confectioners' sugar and place 1 inch apart on parchment-lined baking sheets. Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Remove to wire racks to cool.

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

Citrus-Cranberry Relish, Gluten-Free Naturally

Naturally Gluten-Free Condiments

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

10 Celiac and Gluten Myths Busted

 10 Celiac and Gluten Myths Busted

MYTH #1: If you have Celiac Disease or Non-Celiac Gluten Sensitivity, you have stomach issues.

FACT: Gastrointestinal symptoms are common with these conditions but some people have little or no GI problems—even when there is damage to the lining of their small intestine.

MYTH #2: A few crumbs of gluten won’t hurt you.

FACT: For those with Celiac Disease, even a few crumbs of gluten are harmful. For most, a safe level of gluten is under 20 parts per million.

MYTH #3: It’s okay to try the Gluten-Free Lifestyle without doing any diagnostic testing first.

FACT: Doctors recommend that individuals get tested for Celiac Disease before they begin the Gluten-Free Lifestyle. Once you’ve started the Gluten-Free Lifestyle, a blood test won’t be able to detect Celiac antibodies. This means test results aren’t reliable and you won’t know for sure whether or not you have Celiac Disease.

MYTH #4: Non-Celiac Gluten Sensitivity is caused by gluten.

FACT: Experts aren’t sure. The term gluten sensitivity refers to individuals who don’t have Celiac Disease but whose symptoms improve while living Gluten-Free. But gluten might not be to blame; it could be a different component of wheat.

MYTH #5: If you take a gluten-digesting aid before a meal, it’s OK for someone with Celiac to eat some gluten.

FACT: Certain supplements - such as GlutenEase, Gluten Digest and Gluten Freeze - contain an enzyme that can aid in digesting gluten but these should only to be used in addition enjoying a strict Gluten-Free Lifestyle.

MYTH #6: Spelt is an ancient grain that is naturally Gluten-Free.

FACT: Spelt is a form of wheat and it is not Gluten-Free.

MYTH #7: If you test positive for Celiac Genes, you have Celiac Disease.

FACT: The genes HLA-DQ2 and HLA-DQ8 appear to be necessary to develop Celiac Disease. However, these genes are present in about 30 to 40 percent of the general population and only a small fraction develops Celiac.

MYTH #8: The Gluten-Free Lifestyle helps you lose weight.

FACT: Many Gluten-Free processed foods (cookies, muffins and other treats) are made with rice flour, tapioca starch and potato starch, which are low in vitamins, minerals and fiber. In addition, many Gluten-Free packaged items contain more calories per serving than their wheat-filled counterparts.

MYTH #9: You can’t have Celiac Disease if you’re overweight.

FACT: Underweight, overweight, anyone can have Celiac. People with Celiac Disease come in all shapes and sizes. It’s possible for an overweight or even an obese person to develop Celiac Disease.

MYTH #10: Gluten can be absorbed through the skin.

FACT: There is no evidence that this is the case. In order for gluten to trigger inflammation, it has to be ingested.  Items like lipstick, lip gloss, chap stick, even toothpaste should be Gluten-Free. Topical products containing gluten, such as shampoo, should be safe, as long as they're not ingested. Some individuals with Celiac Disease or Gluten Sensitivity are sensitive to topical gluten and develop a skin or scalp rash or inflammation upon contact. These people should avoid personal care products that contain gluten. 

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

Seasoned Sour Cream Dip

Naturally Gluten-Free Dips

Seasoned Sour Cream Dip

Makes 2.5 cups

 
INGREDIENTS
 
1 Cup Mayonnaise
1 Cup Sour Cream
2 Tbsp Lemon Juice
1 Tbsp Worcestershire Sauce
½ Tsp Dried Parsley
½ Tsp Garlic Salt
½ Tsp Paprika
½ Tsp Salt
¼ Tsp Cayenne Pepper
¼ Tsp Pepper
 
INSTRUCTIONS
 

In a medium bowl, combine the mayo and sour cream. Add lemon juice, Worcestershire, parsley, garlic salt, paprika, salt, cayenne pepper and pepper. Mix well and refrigerate for a minimum of 1 hour before serving. Enjoy this dip with fries or a platter of veggies.

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