COMMENTS:
A friend made this for a cookout and I LOVED it and demanded she share the recipe with me! Here is where she got it.
SALAD INGREDIENTS:
8 cups broccoli florets (cut into bite-sized pieces)
1/2 cup red onion, finely chopped
1/2 cup sunflower seeds
1 cup crumpled bacon
DRESSING INGREDIENTS:
1/2 cup sugar
1 1/2 cups Mayo
2 Tablespoons white vinegar
salt and pepper to taste.
DIRECTIONS:
Mix salad ingredients together in large bowl.
Mix dressing ingredients together in small bowl.
Pour dressing over salad and mix well. Refrigerate until serving. You want at least a couple of hours for the flavors to soak in.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Apple Cranberry Fruit Salad
COMMENTS:
I found cranberries on sale and so began the search for recipes to use them! Pinterest led me to this delicious fruit salad!
INGREDIENTS:
12 oz package fresh cranberries
1/2 cup water
1 cup sugar
2 red apples, chopped
1 green apple, chopped
11oz can Mandarin oranges, drained
2 large bananas, sliced
2 teaspoons lemon juice
1-2 cups mini marshmallows
DIRECTIONS:
Combine water and sugar in a medium saucepan. Add cranberries and cook until you start to hear (and see) the cranberries pop. Remove from heat and refrigerate for several hours (or more).
In a large bowl toss apples, oranges, bananas, and lemon juice (to prevent browning). Drain most of the juice from the cranberries and add them to the mixture. Finally mix in the marshmallows.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found cranberries on sale and so began the search for recipes to use them! Pinterest led me to this delicious fruit salad!
INGREDIENTS:
12 oz package fresh cranberries
1/2 cup water
1 cup sugar
2 red apples, chopped
1 green apple, chopped
11oz can Mandarin oranges, drained
2 large bananas, sliced
2 teaspoons lemon juice
1-2 cups mini marshmallows
DIRECTIONS:
Combine water and sugar in a medium saucepan. Add cranberries and cook until you start to hear (and see) the cranberries pop. Remove from heat and refrigerate for several hours (or more).
In a large bowl toss apples, oranges, bananas, and lemon juice (to prevent browning). Drain most of the juice from the cranberries and add them to the mixture. Finally mix in the marshmallows.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Biscuits
COMMENTS:
My daughter has experimented with different biscuit recipes to find a good GF biscuit that we all enjoy. I am turning the blog over to her to share what she has done:
INGREDIENTS:
2 cups flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk
DIRECTIONS:
Preheat oven to 425* F.
Mix flour, sugar, salt, baking powder, and salt.
Cut butter into flour mixture.
Make a well and add the milk.
Mix with fingers and milk when necessary.
Roll out dough on a lightly floured surface.
Cut biscuits with a biscuit cutter. (We use a glass cup)
Bake for 12 minutes or until golden brown. (Our biscuits normally don't brown. I did try it once, but they were dry and crumbly. This was with GF flour.)
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
My daughter has experimented with different biscuit recipes to find a good GF biscuit that we all enjoy. I am turning the blog over to her to share what she has done:
INGREDIENTS:
2 cups flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk
DIRECTIONS:
Preheat oven to 425* F.
Mix flour, sugar, salt, baking powder, and salt.
Cut butter into flour mixture.
Make a well and add the milk.
Mix with fingers and milk when necessary.
Roll out dough on a lightly floured surface.
Cut biscuits with a biscuit cutter. (We use a glass cup)
Bake for 12 minutes or until golden brown. (Our biscuits normally don't brown. I did try it once, but they were dry and crumbly. This was with GF flour.)
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Mashed Potaotes
COMMENTS:
Here is a simple, yet delicious, recipe from allrecipes. The key is to warm the milk and butter before adding it to the potatoes.
INGREDIENTS:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup (soy) milk
salt and pepper to taste
DIRECTIONS:
Bring a pot of water to a boil. Add potatoes and cook until tender, but still firm; about 15 minutes. Drain.
Meanwhile, in a small saucepan heat butter and milk until butter has melted.
Using a potato masher, mash the potatoes and slowly add the milk-butter mixture, until it reaches desired consistency.
Season with salt and pepper as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Here is a simple, yet delicious, recipe from allrecipes. The key is to warm the milk and butter before adding it to the potatoes.
INGREDIENTS:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup (soy) milk
salt and pepper to taste
DIRECTIONS:
Bring a pot of water to a boil. Add potatoes and cook until tender, but still firm; about 15 minutes. Drain.
Meanwhile, in a small saucepan heat butter and milk until butter has melted.
Using a potato masher, mash the potatoes and slowly add the milk-butter mixture, until it reaches desired consistency.
Season with salt and pepper as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Baked Cheddar-Broccoli Rice Casserole
COMMENTS:
A tasty side dish that would be good for a potluck as well. Or add chicken for a main course.
INGREDIENTS:
1 cup quick-cooking rice
1 cup chicken stock
1 box or bag of frozen broccoli, thawed, chopped, and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup ranch dressing
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground pepper
DIRECTIONS:
Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly.
Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined.
Transfer mixture to greased 9x13 pan or into greased individual muffin cups.
Top with remaining cheese.
Bake 25 minutes at 350 degrees.
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
A tasty side dish that would be good for a potluck as well. Or add chicken for a main course.
INGREDIENTS:
1 cup quick-cooking rice
1 cup chicken stock
1 box or bag of frozen broccoli, thawed, chopped, and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup ranch dressing
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground pepper
DIRECTIONS:
Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly.
Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined.
Transfer mixture to greased 9x13 pan or into greased individual muffin cups.
Top with remaining cheese.
Bake 25 minutes at 350 degrees.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Italian Zucchini Pie
COMMENTS:
My mom got this recipe from Pillsbury. It originally had a crescent roll crust. But since we are gluten-free, I just skipped that part. Still delicious!
INGREDIENTS:
2 tablespoons Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs well beaten
2 cups shredded Muenster or mozzarella cheese, (8 oz)
2 teaspoons yellow mustard
DIRECTIONS:
My mom got this recipe from Pillsbury. It originally had a crescent roll crust. But since we are gluten-free, I just skipped that part. Still delicious!
INGREDIENTS:
2 tablespoons Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs well beaten
2 cups shredded Muenster or mozzarella cheese, (8 oz)
2 teaspoons yellow mustard
DIRECTIONS:
Heat
oven to 375°F. In 12-inch skillet, melt butter over medium-high heat.
Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally,
until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil
and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Pour egg mixture evenly into pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Pour egg mixture evenly into pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Loaded Baked Potato Salad
COMMENTS:
I was looking for something different to take to a cookout/picnic and found this at dishingwithleslie.blogspot.com. It was a huge hit!
INGREDIENTS:
4 large Russet or Yukon Gold potatoes,
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup freshly chopped chives divided
8 strips bacon 6 for the salad and 2 for topping, cooked and crumbled
1 tsp black pepper
salt to taste
DIRECTIONS:
I was looking for something different to take to a cookout/picnic and found this at dishingwithleslie.blogspot.com. It was a huge hit!
INGREDIENTS:
4 large Russet or Yukon Gold potatoes,
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup freshly chopped chives divided
8 strips bacon 6 for the salad and 2 for topping, cooked and crumbled
1 tsp black pepper
salt to taste
DIRECTIONS:
In a small bowl, mix together your mayonnaise, and sour cream. Make
sure the two are completely combined and then add half of the chives,
cheese, and pepper. Taste mixture to see if you prefer some salt. (I
usually add a dash or two.) Let chill in fridge for a bit. Meanwhile,
peel and cube your potatoes in to bite size pieces. Put in a large pot,
cover with water, and boil until fork tender. About 20 minutes. *You
need to keep an eye on them. If they cook too long you'll end up with
more of a mashed potato consistency when you mix them with the sauce.
When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Squash Casserole
COMMENTS:
This was SO good. We had it as our main course but will probably have it next time as a side. :)
INGREDIENTS:
1 1/2 Tablespoons butter
3 large squash (yellow or zucchini), chopped
1/2 medium onion, chopped
1 large egg, beaten
2 teaspoons parsley
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed potato chips
DIRECTIONS:
Preheat the oven to 350*. Place squash and onions in a large pot with a small amount of water over medium heat. Bring to a simmer and cook until tender, 8-10 minutes. Drain into a colander and then mash in a large bowl. Add butter and stir until melted.
In a separate bowl, combine the eggs, parsley, cheese, salt, and pepper. Add this to the vegetable mixture. Pour into lightly greased baking dish and bake for 20 minutes.
Top with potato chips and bake an additional 10 minutes, or until the potato chips are browned.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
This was SO good. We had it as our main course but will probably have it next time as a side. :)
INGREDIENTS:
1 1/2 Tablespoons butter
3 large squash (yellow or zucchini), chopped1/2 medium onion, chopped
1 large egg, beaten
2 teaspoons parsley
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed potato chips
DIRECTIONS:
Preheat the oven to 350*. Place squash and onions in a large pot with a small amount of water over medium heat. Bring to a simmer and cook until tender, 8-10 minutes. Drain into a colander and then mash in a large bowl. Add butter and stir until melted.
In a separate bowl, combine the eggs, parsley, cheese, salt, and pepper. Add this to the vegetable mixture. Pour into lightly greased baking dish and bake for 20 minutes.
Top with potato chips and bake an additional 10 minutes, or until the potato chips are browned.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Sweet Potato Fries
COMMENTS:
The side dish to Maple Glazed Chicken Thighs. Delicious!
INGREDIENTS:
1 pound sweet potatoes, peeled
1 Tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
DIRECTIONS:
Cut peeled potatoes into fries. Toss with oil, garlic, salt, and pepper in large bowl. Transfer to foil-lined baking sheet or stoneware. Roast at 425 degrees for 25 minutes, stirring once or twice.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
The side dish to Maple Glazed Chicken Thighs. Delicious!
INGREDIENTS:
1 pound sweet potatoes, peeled
1 Tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
DIRECTIONS:
Cut peeled potatoes into fries. Toss with oil, garlic, salt, and pepper in large bowl. Transfer to foil-lined baking sheet or stoneware. Roast at 425 degrees for 25 minutes, stirring once or twice.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Not Thanksgiving Sweet Potatoes
COMMENTS:
I found a recipe for "stuffed sweet potatoes" but didn't like a couple of the ingredients and I had a hard time keeping the skins of my sweet potatoes together... Here is what I came up with instead. Super yummy!
INGREDIENTS:
2 large sweet potatoes
2 Tablespoons butter, slightly softened
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
sprinkle of nutmeg
sprinkle of ginger
pinch of salt
miniature marshmallows, to taste
DIRECTIONS:
Poke sweet potatoes and bake until done. (I used my automatic setting on my microwave; you can also bake them.) Allow to cool long enough so they are easy to handle but are still warm.
In small bowl mix together butter, sugar, cinnamon, nutmeg, ginger, and salt. Set half of this mixture aside.
Scoop out insides of sweet potatoes and place in bowl with flavorings; mix well. Transfer to baking dish(es).
Sprinkle with remaining butter mixture and with marshmallows.
Bake at 400 degrees for 5-10 minutes, until marshmallows are brown.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I found a recipe for "stuffed sweet potatoes" but didn't like a couple of the ingredients and I had a hard time keeping the skins of my sweet potatoes together... Here is what I came up with instead. Super yummy!
INGREDIENTS:
2 large sweet potatoes
2 Tablespoons butter, slightly softened
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
sprinkle of nutmeg
sprinkle of ginger
pinch of salt
miniature marshmallows, to taste
DIRECTIONS:
Poke sweet potatoes and bake until done. (I used my automatic setting on my microwave; you can also bake them.) Allow to cool long enough so they are easy to handle but are still warm.
In small bowl mix together butter, sugar, cinnamon, nutmeg, ginger, and salt. Set half of this mixture aside.
Scoop out insides of sweet potatoes and place in bowl with flavorings; mix well. Transfer to baking dish(es).
Sprinkle with remaining butter mixture and with marshmallows.
Bake at 400 degrees for 5-10 minutes, until marshmallows are brown.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Roast Chicken with Apricot Stuffing
COMMENTS:
I was intrigued with this recipe found at livingwithout.com because of the stuffing. And I will make it again for a great gluten-free stuffing option at Thanksgiving. Warning though, this recipe takes a lot more work than most (all?) of my other recipes! The chicken was very moist but nothing too special.
INGREDIENTS:
3/4 cup quinoa, thoroughly rinsed
1 medium onion, finely chopped
2 Tablespoons butter
3 Tablespoons sesame seeds
1 Tablespoon rosemary (I used thyme)
1/4 teaspoon salt
black pepper, to taste
1/2 cup dried apricots, soaked in hot water for 30 minutes
1 whole chicken
1 cup chicken stock
DIRECTIONS:
Cook quinoa in plenty of gently boiling water for 12-15 minutes or until it softens. Drain thoroughly.
Cook onion in skillet with butter until soft and pale in color. Add sunflower seeds and thyme, salt and pepper, cooking for 2 more minutes. Add cooked quinoa.
Strain apricots, reserving soaking liquid, and chop finely. Stir apricots into quinoa mixture; cool.
Season chicken cavity with a little salt. Stuff cavity with quinoa mixture. (Place any extra stuffing in baking dish.)
Place chicken in roasting pan, pouring stock on top.
Cook uncovered at 350* for 1 1/2 hours, or until cooked through. Add more stock and/or baste chicken if too dry.
Remove chicken from oven and allow to cool for 15-30 minutes before carving.
In the mean time, pour some reserved apricot water on the reserved stuffing and bake covered for 15 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I was intrigued with this recipe found at livingwithout.com because of the stuffing. And I will make it again for a great gluten-free stuffing option at Thanksgiving. Warning though, this recipe takes a lot more work than most (all?) of my other recipes! The chicken was very moist but nothing too special.
INGREDIENTS:3/4 cup quinoa, thoroughly rinsed
1 medium onion, finely chopped
2 Tablespoons butter
3 Tablespoons sesame seeds
1 Tablespoon rosemary (I used thyme)
1/4 teaspoon salt
black pepper, to taste
1/2 cup dried apricots, soaked in hot water for 30 minutes
1 whole chicken
1 cup chicken stock
DIRECTIONS:
Cook quinoa in plenty of gently boiling water for 12-15 minutes or until it softens. Drain thoroughly.
Cook onion in skillet with butter until soft and pale in color. Add sunflower seeds and thyme, salt and pepper, cooking for 2 more minutes. Add cooked quinoa.
Strain apricots, reserving soaking liquid, and chop finely. Stir apricots into quinoa mixture; cool.
Season chicken cavity with a little salt. Stuff cavity with quinoa mixture. (Place any extra stuffing in baking dish.)
Place chicken in roasting pan, pouring stock on top.
Cook uncovered at 350* for 1 1/2 hours, or until cooked through. Add more stock and/or baste chicken if too dry.
Remove chicken from oven and allow to cool for 15-30 minutes before carving.
In the mean time, pour some reserved apricot water on the reserved stuffing and bake covered for 15 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Zucchini Fries
COMMENTS:
These were delicious! My daughter even ate them and asked for more! I adapted this recipe (only leaving out the chili powder) from Taste of Home.
INGREDIENTS:
zucchini, cut into French-fry size and shape
1 egg white
1/4 cup (GF) all-purpose flour
3 Tablespoons cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
DIRECTIONS:
Dip zucchini in egg white, then roll in flour mixture. (Next time I am going to try using a bag instead for less mess.)
Bake at 425* for 20 minutes, turning once.
Marinara sauce is a good dipping option if you feel the need for that.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
These were delicious! My daughter even ate them and asked for more! I adapted this recipe (only leaving out the chili powder) from Taste of Home.
INGREDIENTS:
zucchini, cut into French-fry size and shape
1 egg white
1/4 cup (GF) all-purpose flour
3 Tablespoons cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
DIRECTIONS:
Dip zucchini in egg white, then roll in flour mixture. (Next time I am going to try using a bag instead for less mess.)
Bake at 425* for 20 minutes, turning once.
Marinara sauce is a good dipping option if you feel the need for that.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Peanut Squash
COMMENTS:
A delicious, yet simple, take on butternut squash!
INGREDIENTS:
1 butternut squash
2 Tablespoons brown sugar
1/4 cup butter
DIRECTIONS:
Preheat oven to 375 degrees.
Pell and cut squash into 2-inch pieces.
Place squash pieces in loaf pan, sprinkling with brown sugar and dabs of butter.
Cover with foil and bake for 35 minutes.
A delicious, yet simple, take on butternut squash!
INGREDIENTS:
1 butternut squash
2 Tablespoons brown sugar
1/4 cup butter
DIRECTIONS:
Preheat oven to 375 degrees.
Pell and cut squash into 2-inch pieces.
Place squash pieces in loaf pan, sprinkling with brown sugar and dabs of butter.
Cover with foil and bake for 35 minutes.
Roasted Asparagus
COMMENTS:
This was great paired with Broiled Sour Cream Salmon.
INGREDIENTS:
2 Tablespoons olive oil
1 Tablespoon lemon juice
asparagus
1 teaspoon sea salt
DIRECTIONS:
Preheat oven to 500 degrees.
Toss asparagus in olive oil and lemon juice; sprinkle with salt.
Place on baking sheet for 10 to 12 minutes or until spears are tender.
This was great paired with Broiled Sour Cream Salmon.
INGREDIENTS:
2 Tablespoons olive oil
1 Tablespoon lemon juice
asparagus
1 teaspoon sea salt
DIRECTIONS:
Preheat oven to 500 degrees.
Toss asparagus in olive oil and lemon juice; sprinkle with salt.
Place on baking sheet for 10 to 12 minutes or until spears are tender.
Sweet Potato Wedges
COMMENTS:
So simple and delicious!
INGREDIENTS:
2 medium sweet potatoes
olive oil (approx. 2 Tablespoons)
seasonings as desired; I used seasoning salt
DIRECTIONS:
Cut sweet potatoes in wedges (peel if desired); place on baking sheet.
Drizzle olive oil over wedges and toss to coat. Sprinkle with seasonings.
Bake at 375 degrees for about 30 minutes.
So simple and delicious!
INGREDIENTS:
2 medium sweet potatoes
olive oil (approx. 2 Tablespoons)
seasonings as desired; I used seasoning salt
DIRECTIONS:
Cut sweet potatoes in wedges (peel if desired); place on baking sheet.
Drizzle olive oil over wedges and toss to coat. Sprinkle with seasonings.
Bake at 375 degrees for about 30 minutes.
Grilled Feta Squash
COMMENTS:
A new twist on my favorite vegetable taken from Woman's Day magazine along with a Lemony Chicken Kabob recipe.
INGREDIENTS:
about a pound of zucchini or yellow squash
olive oil
oregano
salt
pepper
feta cheese, crumbled
chives
DIRECTIONS:
Slice squash lengthwise. Depending on the size of your squash, you may only need to cut in half. (I had a HUGE squash which required me slice in sixths so it wasn't so thick.)
Brush with olive oil.
Sprinkle with oregano, salt, and pepper.
Grill just until tender, 3-5 minutes per side.
Cut zucchini into 1/2-inch pieces. Sprinkle with feta and chives.
A new twist on my favorite vegetable taken from Woman's Day magazine along with a Lemony Chicken Kabob recipe.
INGREDIENTS:about a pound of zucchini or yellow squash
olive oil
oregano
salt
pepper
feta cheese, crumbled
chives
DIRECTIONS:
Slice squash lengthwise. Depending on the size of your squash, you may only need to cut in half. (I had a HUGE squash which required me slice in sixths so it wasn't so thick.)
Brush with olive oil.
Sprinkle with oregano, salt, and pepper.
Grill just until tender, 3-5 minutes per side.
Cut zucchini into 1/2-inch pieces. Sprinkle with feta and chives.
Zucchini Parmesan Crisps
COMMENTS:
My 9-year-old daughter made these as an appetizer for our anniversary dinner. Yes, they are that easy! And very tasty as well!
INGREDIENTS:
zucchini, about 1 pound
1 tablespoon olive oil
1/4 cup Parmesan cheese
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
freshly ground black pepper, to taste
DIRECTIONS:
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss zucchini with oil. In a small bowl, combine remaining ingredients. Dip each zucchini round into Parmesan mixture, coating evenly on both sides, pressing coating on to stick. Place in a single layer on prepared baking sheet.
Bake until browned and crisp, 25-30 minutes. Remove and serve immediately.
My 9-year-old daughter made these as an appetizer for our anniversary dinner. Yes, they are that easy! And very tasty as well!
INGREDIENTS:
zucchini, about 1 pound
1 tablespoon olive oil
1/4 cup Parmesan cheese
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
freshly ground black pepper, to taste
DIRECTIONS:
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss zucchini with oil. In a small bowl, combine remaining ingredients. Dip each zucchini round into Parmesan mixture, coating evenly on both sides, pressing coating on to stick. Place in a single layer on prepared baking sheet.
Bake until browned and crisp, 25-30 minutes. Remove and serve immediately.
Broccoli- Wokoli
COMMENTS:
This is an Asian slaw mix that is very yummy! Add cooked shredded chicken to make a whole meal! Or serve as is for a side.
INGREDIENTS:
2 packages shredded broccoli-slaw mix
1/4 cup toasted sesame seeds
1/2 cup slivered almonds
1/3 cup beef broth
1/3 cup safflower oil
5 tablespoons white vinegar
4 tablespoons sugar
1 tablespoon sesame oil
1/2 teaspoon pepper
1 1/2 teaspoons powdered garlic
1 teaspoon soy sauce
DIRECTIONS:
Mix together broccoli-slaw, sesame seeds, and almonds in large bowl. Right before serving, whisk together remaining ingredients for dressing and pour over slaw. Mix together and enjoy!
This is an Asian slaw mix that is very yummy! Add cooked shredded chicken to make a whole meal! Or serve as is for a side.
INGREDIENTS:
2 packages shredded broccoli-slaw mix
1/4 cup toasted sesame seeds
1/2 cup slivered almonds
1/3 cup beef broth
1/3 cup safflower oil
5 tablespoons white vinegar
4 tablespoons sugar
1 tablespoon sesame oil
1/2 teaspoon pepper
1 1/2 teaspoons powdered garlic
1 teaspoon soy sauce
DIRECTIONS:
Mix together broccoli-slaw, sesame seeds, and almonds in large bowl. Right before serving, whisk together remaining ingredients for dressing and pour over slaw. Mix together and enjoy!
Green Beans by Bragg's
COMMENTS:
I adapted this recipe from the Duggar's website and although it took me a while to find the Liquid Amino, it has been worth it! By the way, I found it at a health food store.
INGREDIENTS:
3 Tablespoons Bragg's Liquid Amino
1/2 teaspoon minced garlic
3/4 to 1 pound fresh green beans (or frozen)
DIRECTIONS:
Place garlic and Liquid Amino in skillet on high until hot or bubbly. Add green beans and stir well. Cover and cook on high, stirring occasionally, until they have reached desired tenderness (about 7 minutes for me).
I adapted this recipe from the Duggar's website and although it took me a while to find the Liquid Amino, it has been worth it! By the way, I found it at a health food store.
INGREDIENTS:
3 Tablespoons Bragg's Liquid Amino
1/2 teaspoon minced garlic
3/4 to 1 pound fresh green beans (or frozen)
DIRECTIONS:
Place garlic and Liquid Amino in skillet on high until hot or bubbly. Add green beans and stir well. Cover and cook on high, stirring occasionally, until they have reached desired tenderness (about 7 minutes for me).
Three Bean Salad
COMMENTS:
I love this! And it is so pretty! The only reason I even tried it was because I friend brought it over. I am SO glad she did! A delicious way to get protein AND fiber! (I'm going to try adding a teaspoon of celery seed, rosemary, and parsley next time.) Also, be sure to follow the directions about letting it sit for several hours! It actually tastes better the second day!
INGREDIENTS:
15-oz. can white beans, rinsed and drained
15-oz. can kidney beans, rinsed and drained
15-oz. can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1/3 cup apple cider vinegar
1/3 cup sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
DIRECTIONS:
In a large bowl, mix the beans, celery and onion.
In a separate small bowl, whisk together remaining ingredients. Add the dressing to the beans. Toss to coat.
Chill beans in the refrigerator for several hours before serving, to allow the beans to soak up the flavor of the dressing.
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