Gluten-Free Recipes
Jan
This gluten free roasted cauliflower recipe is super easy and a favorite side dish in many families. When vegetables are roasted, a great flavor results with a nice tender inside remaining.
The optional butter coating as a final step makes this gluten free roasted cauliflower recipe extra delish. This is not a Paula Deen recipe, but I call that the “Paula Deen” version since she is all about butter flavor.
The dish is served either after roasting or after tossed in butter. It just depends on your taste. We like to simply roast when we are having this at home with a regular dinner but when company comes over we add the butter step to make it extra delish!
Click here for the dairy free version of this side dish: Dairy Free Roasted Cauliflower Recipe.
Ingredients:
|
Roasting Directions:
Preheat oven to 400 degrees F.
In a large bowl, toss cauliflower in oil, lemon juice, garlic, sea salt and pepper.
Spread cauliflower evenly in a single layer on a baking sheet. Roast cauliflower in 400 degree oven until softened and lightly browned, roughly 20 to 25 minutes. Stir occasionally for even roasting. After 20 minutes, test with a fork for desired tenderness.
Optional gluten free roasted cauliflower yumminess: After cauliflower is roasted, melt butter in a small skillet over medium heat. Cook butter about 3 minutes or until butter turns a light brown color. In a bowl, combine roasted cauliflower and browned butter. Toss to coat.
Cook’s Note: You can vary the amount of butter, and garlic, salt and pepper to taste.
 
- Bookmark :
- Digg
- del.icio.us
- Stumbleupon
- Redit it
Jan
This super-simple dairy free dessert is a total crowd pleaser! Dairy free chocolate-covered strawberries made with dairy free chocolate. Somewhat healthful and totally delish – a dairy free dessert that is in season in Summer but available to make all year round.
Of course, the strawberries can be substituted with many other fruits including bananas and pineapple. Various cookies and marshmallow work beautifully as well.
  Ingredients:
|
Directions:
Place chocolate chips in a glass bowl or microwavable measuring cup and microwave for until melted and smooth (about 1-2 minutes) being sure to stop and stir the chocolate once every about every 20 seconds. Grasp a single strawberry gently by the leaves and dip it into melted chocolate to coat the strawberry.
After coating, place the strawberry onto a plate with wax or parchment paper. Repeat with the each strawberry.
Refrigerate about 10 minutes to harden the chocolate around the strawberries. Store covered and refrigerated.
Fancy Dairy Free Chocolate-Covered Strawberries Directions:
After the directions above have been completed, place white chocolate chips in a glass bowl or microwavable measuring cup and microwave for until melted and smooth (about 30 seconds – 1 minute) being sure to stop and stir the chocolate once every about every 20 seconds. Dip a spoon in the white chocolate and remove it. Then using a back-and-forth or a a side-to-side motion, drizzle the melted white chocolate over the already chocolate covered strawberries.
Refrigerate about 10 minutes to harden the white chocolate around the strawberries. Store covered and refrigerated.
Nutrition:
Each serving is 6 strawberries. Nutrition per serving: 450 calories (210 from fat), 24g total fat, 15g saturated fat, 0mg cholesterol, 0mg sodium, 67g total carbohydrate (7g dietary fiber, 53g sugar), 7g protein
Â
Â
- Bookmark :
- Digg
- del.icio.us
- Stumbleupon
- Redit it
Jan
This gluten free appetizer, Creamy Artichoke Dip, is totally delicious but also high in fat, so it is something to be reserved for special occasions such as when asked to make an appetizer for a party with gluten free guests or to be sure you have something gluten free to nosh on if you are on a gluten free diet.
Serve with gluten free crackers or tortilla chips.
Â
Ingredients:1 package (8 ounce) reduced fat Neufchâtel cream cheese |
Directions:
Preheat oven to 350°F. Combine cream cheese, mayo, sour cream, Parmesan and garlic. Purée in a food processor until all ingredients are thoroughly combined. Next add the mozzarella, black pepper and cayenne, pulsing the food processor until is is just combined. Then add artichoke hearts and pulse again just until combined. Transfer mixture to an oven-proof dish and stir in the onion.
Bake in an oven-proof dish (such as a 9-inch square glass baking dish) for 40 to 45 minutes, until bubbly and browned. Serve immediately.
You can prepare this the day ahead and store covered in the refrigerator. Bake as instructed above before serving.
Nutrition:
Yields roughly 4 cups. Each serving is 1/4 cup. Per serving: 160 calories (100 from fat), 11g total fat, 5g saturated fat, 9g protein, 6g total carbohydrate, 30mg cholesterol, 300mg sodium.
- Bookmark :
- Digg
- del.icio.us
- Stumbleupon
- Redit it
