Carrot Ketchup, Gluten-Free Naturally

Naturally Gluten-Free Condiments

CARROT KETCHUP, Nightshade-Free

Servings 2 cups

 
INGREDIENTS
 
12-Oz Carrot, chopped
6-Oz Beet, chopped
¼ Cup Apple Juice
3 Tbls Honey
2 Tbls Apple Cider Vinegar
½ Tsp Onion Powder
½ Tsp Sea Salt
¼ Tsp Garlic Powder
¼ Tsp Ginger
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
Place a steamer basket in the bottom of a large stockpot, and add water to just below the basket.  Place the carrots and beet pieces in the basket, then bring to a boil. Reduce the heat to medium-low, cover, and simmer 10-15 minutes, until the carrots and beets are soft.
 
Place all ingredients into the food processor or a tall bowl if using a stick blender. Pulse until the ingredients begin to thicken and become smooth and creamy.  Use the cooking liquid as needed to adjust the consistency after blending.
 
Transfer the mixture to a small saucepan and bring to a boil, then simmer at medium-low for 20 minutes. Remove from heat and allow cooling
 
Store Ketchup in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Grilled Pineapple, Gluten-Free Naturally

Naturally Gluten-Free Meals

GRILLED PINEAPPLE

Serves 6-8 people

Ingredients 

1 clove Garlic, minced

1 tsp Ginger, finely grated

¼ cup Coconut Aminos

2 tbls Pineapple Juice

2 tsp Corn Starch

3 tbls Ketchup

¼ cup Dark Brown Sugar

1 tsp Siracha Sauce

Plus

1 Fresh Pineapple, cored and sliced

Directions

In a large bowl, whisk together BBQ sauce ingredients until combined, making sure starch is completely dissolved in the liquid. Place the pineapple slices in a shallow roasting pan or zip-loc plastic bag and add the BBQ sauce. Allow to marinate for about an hour. 

Heat a charcoal or gas grill until hot. Brush the cooking surface with cooking oil. Place the pineapple on hot grill and brush with the barbecue sauce.  Watch closely as the sugar can have a tendency to burn. Flip the slices to grill both sides evenly. 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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Pulled Pork Tacos, Gluten-Free Naturally

Naturally Gluten-Free Meals

PULLED PORK TACOS

INGREDIENTS

Pork

6 Tbls of Lime Juice

1 Tbls Honey

1 Tbls Olive Oil

2 Tbls Chili Powder

1 Tsp Coriander

1 Tsp Cumin

2 Tsp Salt

½ Tsp Black Pepper

2-3 Lbs. Pork Shoulder Roast

Pickled Red Onions

1/3 Cup Lime Juice

1/3 Cup Red Wine Vinegar⠀

1/3 Cup Sugar⠀

1 Tbls Salt⠀

1 Jalapeno, seeded and diced⠀

½ Medium Red Onion, thinly sliced⠀

Additional

Warmed Corn Tortillas

Guacamole

Fresh Cilantro, Diced

Pico De Gallo

Refried Beans

Cilantro Lime Rice

INSTRUCTIONS

Slow Cooker

Turn slow cooker to low. Place the olive oil in the bottom of the slow cooker and add the pork. Pour the lime juice and honey over the roast. Sprinkle the spices (chili, coriander, cumin, salt and pepper) over the roast. Cover and cook for 6-8 hours, or until falling apart. Once the roast is ready, take it out of the slow cooker and shred it, discarding any fat. Return it to the slow cooker and stir it around in the remaining juices.

For the pickled red onions place jalapeno and onions in a tall bowl or mason bottle. In a small pan heat vinegar, water, sugar, and salt over high heat, whisking until sugar is dissolved. Bring to a slow boil then pour over onions. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.

Serve pork on warm corn tortillas and garnish with the pickled red onions and any other toppings desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Curry Rice & Quinoa, Gluten-Free Naturally

Naturally Gluten-Free Meals

CURRY RICE & QUINOA COUSCOUS

Serves 4-6 people

INGREDIENTS

2 Cups Vegetable or Chicken Broth

¼ Tsp Olive Oil

½ Cup Short-Grain Brown Rice

½ Cup Quinoa

¼ Tsp Sea Salt

1 Tsp Turmeric Powder

¼ Tsp Curry Powder

2 Stalks Celery, finely chopped

½ Cup Carrots, finely chopped

½ Cup Garbanzo Beans, drained

¼ Cup Fresh Parsley, chopped

3 Tbls Golden Raisins or Dried Cranberries

1 Green Onion, finely sliced

1 Tsp Lemon Zest

1 Tsp Butter

1 Tbls Slivered Almonds, optional

Dressing

4 Tbls Extra-Virgin Olive Oil

4 Tbls Apple Cider Vinegar

2 Tbls Honey

2 Tsps Turmeric Powder

2 Tsps Curry Powder

Sea Salt & White Pepper to taste

DIRECTIONS

In a medium saucepan combine vegetable stock with olive oil, salt, turmeric and curry powder. Stir in rice and bring to a boil. Reduce heat to simmer and cover, continue to simmer about 40 minutes. Liquid will not be fully absorbed, stir in the quinoa, cover and continue to simmer another 10 minutes. Turn off heat and leave pan on the burner for about 5 more minutes.  When done, fluff with a fork and place in a very large bowl.

Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and lemon zest and stir to combine. If using almonds, melt butter in a skillet over medium-high heat and sauté almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous.

Mix dressing in a separate bowl, combine olive oil, vinegar, honey, turmeric, curry powder, salt, and pepper. Whisk together and pour dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

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

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Huli Huli Chicken, Gluten-Free Naturally

Naturally Gluten-Free Meals

Huli Huli Chicken

Serves 6-8 people

Huli Huli means turn turn in Hawaiian.  Marinate the chicken in half the barbecue sauce before cooking. Brush on remaining sauce while cooking, turning the chicken frequently to achieve a golden-brown color.

HAWAIIAN BARBECUE SAUCE

1 clove Garlic, minced

1 tsp Ginger, finely grated

¼ cup Coconut Aminos

2 tbls Pineapple Juice

2 tsp Corn Starch

3 tbls Ketchup

¼ cup Dark Brown Sugar

1 tsp Siracha Sauce

Chicken

8-10 Chicken Thighs, bone in, skin on

Salt & Pepper, to taste

Coconut Oil, for brushing grill

DIRECTIONS

In a large bowl, whisk together barbecue sauce ingredients until combined, making sure starch is completely dissolved in the liquid. Divide sauce equally into 2 bowls.

Dry chicken thighs with a paper towel and sprinkle with salt and pepper. Place chicken in half the sauce, making sure all pieces are coated. Refrigerate at least 2 hours to marinate.

Heat a charcoal or gas grill until hot. Brush the cooking surface with cooking oil.

Place chicken thighs, meat side down, on the hot grill and brush them with the remaining barbecue sauce. Turn chicken after 5 minutes. Repeat brushing and turning every 5 minutes until cooked. Chicken should be done (crispy and brown but not burnt) in about 20 to 25 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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Dairy Free Evaporated Milk, Gluten-Free Naturally

Naturally Gluten-Free Desserts

Dairy Free Evaporated Milk

or

Dairy Free Sweetened Condensed Milk

Makes about 2 cups

INGREDIENTS

2 Cans Coconut Milk, unsweetened

or

4 Cups Almond Milk, unsweetened

1 cup Sweetener, sugar, honey, maple syrup

INSTRUCTIONS

Evaporated Milk;

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.

Sweetened Condensed Milk;

If making Condensed Milk, stir in your favorite sweetener and stir gently until dissolved and fully incorporated. Allow cooling before pouring into a covered, glass container and store in the refrigerator.

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

Simple Avocado Dip, Gluten-Free Naturally

Naturally Gluten-Free Dips

SIMPLE AVOCADO DIP

Serves 8 people

INGREDIENTS

2 Ripe Avocados

¼ Cup Tahini or Nut Butter

2 Tbls Fresh Cilantro

2 Tbls Lemon Juice

2 Garlic Cloves

4 Tbls Extra Virgin Olive Oil

¼ Tsp Salt

1/8 Tsp Chili Flakes (optional)

DIRECTIONS

Food Processer or Stick Blender

Glass Jar w/Airtight lid

Place all ingredients into the food processor, or a tall bowl if using a stick blender, and pulse until smooth and creamy. 

Store the Dip in an airtight glass jar in the refrigerator to use as needed.

Drizzle a bit more olive oil on top 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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Simple Avocado Dip

Naturally Gluten-Free Appetizers
SIMPLE AVOCADO DIP
Serves 8 people

INGREDIENTS
2 ripe Avocados, (about 1 cup)
1/4 cup Tahini – or favorite Nut Butter
2 Tbls fresh Cilantro
2 tablespoons Lemon Juice
2 Garlic Cloves
4 Tbls Extra Virgin Olive Oil (+ for drizzle)
1/8 tsp Chili Flakes (optional)
1/4 tsp Salt

INSTRUCTIONS
In a food processor add the ingredient in this order; avocado, tahini, chopped cilantro, lemon juice, crushed garlic, olive oil, chili flakes and salt. Process on medium speed until the dip is smooth and no more lumps of avocado appear. Stop the food processor occasionally to scrape down the sides and continue until smooth.

Transfer the dip into a large bowl. Refrigerate at least 1 hour to allow the flavors to blend. Just drizzle a bit more olive oil on top 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

Peanut Butter Cookies, Gluten-Free Naturally

Naturally Gluten-Free Cookies

PEANUT BUTTER COOKIES

From Saveur

Makes 3-4 Dozen Cookies

A lack of flour helps bring out the pure peanut butter flavor of these cookies. They have a wonderful chewy texture and a great balance between sweet and salt.

INGREDIENTS

2 cups Peanut Butter (Creamy or Chunky)

1 cup Sugar

1 cup Light Brown Sugar

2 eggs

1 tsp Vanilla Extract

2 tsp Baking Soda

1⁄2 tsp Salt

1⁄2 tsp Cinnamon

Course Sugar or Salt for tops (Optional)

INSTRUCTIONS

Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside. In a medium mixing bowl beat by hand the eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined, add the sugar and brown sugar and cream together before finally adding in the peanut butter and continue mixing by hand only until well blended.

Scoop peanut butter mixture into balls and place balls few inches apart on prepared baking trays. Flatten with moistened fingers or the tines of a fork in a perpendicular cross-hatch pattern. Sprinkle with sugar or salt before baking.

Bake 8-10 minutes until puffed and lightly golden at edges. Allow to cool on trays to set before removing.

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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Huli Huli Chicken, Gluten-Free Naturally

Naturally Gluten-Free Meals

Huli Huli Chicken

Serves 6-8 people

Huli Huli means turn turn in Hawaiian.  Marinate the chicken in half the barbecue sauce before cooking. Brush on remaining sauce while cooking, turning the chicken frequently to achieve a golden-brown color.

HAWAIIAN BARBECUE SAUCE

1 clove Garlic, minced

1 tsp Ginger, finely grated

¼ cup Coconut Aminos

2 tbls Pineapple Juice

2 tsp Corn Starch

3 tbls Ketchup

¼ cup Dark Brown Sugar

1 tsp Siracha Sauce

Chicken

8-10 Chicken Thighs, bone in, skin on

Salt & Pepper, to taste

Coconut Oil, for brushing grill

DIRECTIONS

In a large bowl, whisk together barbecue sauce ingredients until combined, making sure starch is completely dissolved in the liquid. Divide sauce equally into 2 bowls.

Dry chicken thighs with a paper towel and sprinkle with salt and pepper. Place chicken in half the sauce, making sure all pieces are coated. Refrigerate at least 2 hours to marinate.

Heat a charcoal or gas grill until hot. Brush the cooking surface with cooking oil.

Place chicken thighs, meat side down, on the hot grill and brush them with the remaining barbecue sauce. Turn chicken after 5 minutes. Repeat brushing and turning every 5 minutes until cooked. Chicken should be done (crispy and brown but not burnt) in about 20 to 25 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

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com