Category: Appetizers

  • Quinoa Salad, a Gluten-free version of Tabulah

    • 1/2 bunch parsley, leafy end chopped finely
    • 2 bunches green onions, chopped
    • 10 mint leaves (approx 1 cup) cut up
    • 1 1/2- 2 tomatoes, chopped
    • 2 cloves garlic, minced
    • Salt and pepper to taste
    • 1 1/2 cups Quinoa, cooked and cooled


    • 3 tablespoons of fresh lemon juice
    • 1/4 cup olive oil

    Cook Quinoa according to directions.  Let it cool completely.  Prepare vegetables, herbs and spices.  Mix into the Quinoa.  Add the dressing.  You may need to add more dressing due to the Quinoa absorbing the juice and oil.   Garnish with the top sprig of peppermint.  Keep refrigerated and serve cold.

  • Mom′s 15-Minute Tomato-Basil Sauce

    • One 28-ounce can strained tomatoes
    • ½ cup fresh basil leaves, torn
    • ¼ cup unsalted butter, cut into pieces
    • Salt

    In a medium saucepan, heat together the tomatoes, ¼ cup basil and butter over medium heat until the butter is melted; season with salt and simmer, stirring occasionally, for about 15 minutes. In the last 5 minutes of cooking, stir in the remaining ¼ cup basil.

    Makes: About 2 ½ cups

  • Quinoa Pilaf with Mom′s 15-Minute Tomato-Basil Sauce

    From Silvana’s Kitchen

    Serves: 4

    • 1 ½ cups quinoa
    • ½ teaspoon salt
    • Mom′s 15-Minute Tomato-Basil Sauce (see recipe below)
    • 1 cup fresh spinach leaves
    • Parmesan, for topping
    1. In a medium saucepan, bring quinoa, salt and 2 ¾ cups
      water to a boil over high heat. Lower the heat, cover and simmer until the
      water is absorbed, about 12 minutes. Adjust salt if desired.
    2. Add enough tomato sauce until the quinoa is well coated. Stir in the spinach and cook until just wilted, about 2 minutes. Top with parmesan.
  • Pumpkin Stuffing

    Adapted from Rachel Ray

    • 1-3/4 cup chicken broth
    • Dash pepper, thyme
    • 1 stalk celery, chopped
    • 1 onion, chopped
    • 1 bay leaf
    • 2 apples (Fuji or Pippin), diced
    • 4 tablespoons butter
    • 1/2 or 3/4 cup  dried cranberries
    • 1 cup pecans, chopped
    • 6 day-old gluten-free pumpkin muffins-made from scratch substituting wheat flour with Brown Rice flour.

    Melt butter in skillet; add onions, celery, and apples.  Cook until slightly tender.  Add bay leaf and crumbled pumpkin muffins.  Mix up.  Add 3/4 cup of broth.  Stir well.  Season with pepper and thyme.  Stir in pecans and dried fruit.  Take out Bay Leaf and transfer stuffing mix to a buttered baking dish.  Bake at 375 degrees until lightly browned on top.  Serve  with turkey.

  • Noodle Fettuccini

    • Angel hair pasta-wheat or gluten-free
    • 1/3 cup freshly squeezed lemon juice
    • 2 large garlic cloves, minced
    • 1/2 teaspoon sea salt
    • 1 1/2 teaspoon agave nectar or honey
    • 1/2 teaspoon Dijon mustard
    • 1 1/2 tablespoons olive oil
    • 1/4 cup toasted pine nuts
    • 1/4 cup fresh parsley, chopped
    • Parmesan cheese, optional

    In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil.

    Empty the cooked noodles into a colander, draining water until water has emptied, or pat dry.  Return to pot.  Toss with lemon dressing, toasted nuts, and parsley.  Season to taste, adding extra olive oil, salt and pepper, if desired, or any other veggies desired.  Grate a small amount of Parmesan cheese on top of the noodles.