Recipes

  • Savory Gluten-Free Gravy

    • Pan juices
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • ¼ cup white wine
    • 1/3 cup orange juice
    • 2 tablespoons cornstarch mixed with 3
      tablespoons orange juice
    • 1 cupe gluten-free chicken broth
    • ¼ cup heavy cream.
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  • Gluten-Free Cornbread Stuffing

    • 6-7 cups gluten-free corn bread (made
      ahead) cubes (1/2 inch)
    • 4 links gluten-free sausage, simmered
      in hot water for 10 minutes
    • 4 tablespoons olive oil
    • 1 large onion, diced
    • 2-3 carrots, diced
    • 3 stalks celery, diced
    • 4 cloves garlic, minced
    • 1 apples, peeled and diced
    • 28 ounces chicken broth
    • Salt and pepper to taste
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  • Gluten-free Corn Bread

    • 1 1/4 cups yellow cornmeal
    • 1/4 cup sugar (Xylitol)
    • 3/4 cup Pamela’s Gluten-free Baking mix
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon sea salt
    • 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
    • 2 eggs, slightly beaten
    • 1/2 teaspoon vanilla
    • 1/4 cup melted butter
    • 2 tablespoons raw honey
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  • Ginger Garlic Hummus (The best Hummus!)

    • 1 clove garlic
    • 1 one inch long fresh ginger
    • 2 cups chickpeas, drained
    • 1/4 cup cashew butter
    • juice of one lemon
    • 3 tablespoons rice vinegar
    • 1/2 teaspoons chili-garlic sauce
    • 1/2 teaspoon anise
    • 1/4 cup chopped cilantro
    • 1 green onion, chopped
    • 1 teaspoon oil
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  • El Torito’s Enchilada Sauce (Gluten-Free)

    • 2 tablespoons vegetable oil
    • 2 tablespoons brown rice flour, or Pamela’s Making mix
    • 1/4 cup red chile powder, mild
    • 2 cups beef broth, fresh or canned
    • 2 cups tomato puree, canned
    • 1/2 teaspoons oregano, dried
    • 1/4 teaspoon cumin
    • 1/2 teaspoon granulated garlic
    • 1 teaspoon salt, to taste
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  • Cranberry Salsa Dip with Cream Cheese

    • 3 cups of fresh cranberries (1 bag) rinsed and drained
    • 4 green onions, minced (1/2 cup)
    • 2 small jalapeno peppers, seeded, minced (2 Tbsp), or 1/2 a 4 oz can of roasted jalapenos
    • 1/2 cup sugar
    • 1/4 cup fresh cilantro, minced
    • 2 tablespoons fresh ginger, minced
    • 2 tablespoons fresh lemon juice
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  • Chicken Marinade

    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons lemon juice
    • 1/4 cup white wine
    • 3-4 garlic cloves, crushed
    • 1 tablespoon dried parsley, crushed
    • 1 teaspoon herbs de provence or Italian seasoning
    • 1 teaspoon black pepper
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  • Asian Ginger Dressing

    • 1/2 cup rice vinegar
    • 1 tablespoon sherry (optional)
    • 1/8 teaspoon ginger
    • 2 cloves garlic, chopped
    • 2 tablespoons apple juice concentrate
    • 1 tablespoon soy sauce
    • 1 tablespoon cornstarch
    • 1/4 cup cold water
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  • Avocado Green Goddess Veggie Dip

    • 1 1/2 cup plain Greek yogurt
    • 1/2 cup buttermilk
    • 1/2 ripe avocado, diced
    • 1 tablespoon basil
    • 1 teaspoon chopped cilantro
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon dried dill
    • 1 teaspoon ground mustard
    • 1 teaspoon onion powder
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
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  • White Chili

    • 2 tablespoon olive oil
    • 1 small onion, chopped
    • 3 cloves garlic, smashed
    • 1 pound of ground turkey
    • 2 teaspoons oregano, dried
    • 3 tablespoons ground cumin
    • 1 can white beans, or prepared dried white beans
    • 1 cup fresh white corn, cut off the cob, or frozen
    • 2 cups chicken broth or vegetable broth
    • 3 tablespoons jalepeno slices
    • Salt and pepper to taste
    • Shredded jack or cheddar cheese
    • Chopped avocado, cheese, and green onion for garnish
    • Corn tortillas
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