Sides, Appetizers and Sauces

SidesAppsSauces

Cranberry Salsa Dip with Cream Cheese
Recipe Type: Sides, Appetizers and Sauces
Author: From Jane Collins
Serves: 1 1/2 cups
This is my all time favorite dip. The red and green make it festive for the holidays, but it is so yummy I could eat it year round. Cranberries are in season during the winter but freeze easily.
Ingredients
  • 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
Instructions
  1. Rinse, drain, and pick over cranberries, discarding all that are too soft or bruised. Place them in a food processor and pulse until finely chopped, but not mushy. Transfer to a bowl. Stir in the green onions, jalapenos, sugar, cilantro, ginger and lemon juice. Cover and refrigerate for at least 4 hours to allow the flavors to blend and develop. If you taste immediately after mixing, you will find the flavors too sharp and tart…..it mellows and sweetens over time.
  2. Place one 8oz package of cream cheese on a plate. Spoon about one cup of salsa over the cream cheese and spread crackers around the plate. Garnish with a few sprigs of cilantro and a few cranberries for a festive look. Serve with Gluten Free crackers. Refrigerate any left over salsa……..if there is any left! This does not keep more and a couple of days.

 

 

El Torito’s Enchilada Sauce (Gluten free version)
Recipe Type: Sides, Appetizers and Sauces
Author: Christine Andrew
Use for enchiladas, or any Mexican dish calling for enchilada sauce.
Ingredients
  • • 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
Instructions
  1. Heat oil in large saucepan. Add the flour to the oil and make a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic, and salt to the roux and simmer over low heat for 15 minutes.

 

Ginger Garlic Hummus (The best Hummus!)
Recipe Type: Sides, Appetizers and Sauces
Author: From Kathrine Page
Use this yummy dip for vegetables or crackers. Published by Christine Andrew.
Ingredients
  • • 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
Instructions
  1. Mince garlic and ginger in processor.
  2. Add beans, lemon juice, butter, vinegar, garlic sauce, anise.
  3. Process to a coarse puree.
  4. Add cilantro and green onion.
  5. For thinner hummus, add more lemon juice or vinegar.

 

Gluten-free Corn Bread
Recipe Type: Sides, Appetizers and Sauces
Author: Christine Andrew
Enjoy with butter and raw honey and your favorite chili! Try our White Chili in the dinner section! Adapted from Dinosaur Bar B Que Grill
Ingredients
  • • 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
Instructions
  1. Set oven at 350.
  2. Grease an 8×8-inch baking pan with butter or coconut oil.
  3. Keep warm in the oven.
  4. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
  5. Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.
  6. Pour the wet ingredients into the dry and give them a good stir, just til moistened.
  7. Pull the hot greased pan from the oven and pour in the batter.
  8. Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
  9. When done, take the corn bread out of the oven and brush the top with honey.
  10. Cool slightly before cutting into squares.

 

Gluten-Free Cornbread Stuffing
Recipe Type: Sides, Appetizers and Sauces
Author: Beth Hillson, Living Without
Published by Christine Andrew
Ingredients
  • • 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
Instructions
  1. Preheat oven to 325.
  2. Lightly oil a 2-quart casserole dish or 9×13 inch pan.
  3. Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.
  4. Rinse sausage in cold water.
  5. Remove skin and crumble sausage. Reserve.
  6. Heat olive oil and sauté onion, carrots and celery for 2-3 minutes or until vegetables are soft.
  7. Add garlic, apple and crumbled sausage and sauté another 2 minutes or until apples are soft.
  8. Add cornbread cubes and toss to coat with mixture.
  9. Pour broth over mixture.
  10. Add seasonings, as desired.
  11. Pack loosely into prepared pan.
  12. Bake at 350 for 30-40 minutes.

 

Gluten-Free Gravy
Recipe Type: Sides, Appetizers and Sauces
Author: From Karen Robertson, Living Without
Published by Christine Andrew
Ingredients
  • • Pan juices
  • • 2 cups gluten-free chicken stock
  • • 1 tablespoon cornstarch
  • • 2 tablespoons water
  • • Salt and pepper to taste
Instructions
  1. When turkey is resting, skim the fat from the roasting pan, leaving just juices and browned bits.
  2. Place roasting pan over two burners on medium-high heat.
  3. Pour in 2 cups chicken stock and bring to a simmer while stirring and scraping the browned bits from the bottom of the pan.
  4. Simmer about 5 minutes.
  5. In a small bowl, make a smooth paste by mixing 1 tablespoon cornstarch with 2 tablespoons water.
  6. Gradually whisk mixture into the simmering broth. The amount of cornstarch and water you add can vary.
  7. If the gravy is too thin, make more cornstarch paste using the same proportions.
  8. Season with salt and pepper to taste.

 

Savory Gluten-Free Gravy
Recipe Type: Sides, Appetizers and Sauces
Author: From Beth Hillson, Living Without
Published by Christine Andrew
Ingredients
  • • 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
Instructions
  1. Collect juices from turkey and roasting pan.
  2. Cool and skim off fat.
  3. In a saucepan, heat olive oil and sauté onion over low heat until soft, about 3 minutes.
  4. Add wine and orange juice.
  5. Simmer until liquids are reduced by half.
  6. Add chicken broth and pan juices and simmer 6 minutes to reduce.
  7. Stir in cornstarch mixture and stir until thickened.
  8. Add ¼ cup heavy cream.

 

Pomegranate Lime Dressing
Recipe Type: Sides, Appetizers and Sauces
Author: Christine Andrew
Ingredients
  • • 1/4 cup fresh lime juice
  • • 1/4 cup pure Pomegranate juice, or Pomegranate Rejuvenate-Premier Research Labs
  • • 1 tablespoon Vegenaise or sour cream
  • • 1 teaspoon Dijon mustard
  • • 1 teaspoon Stevia
  • • 1/4 teaspoon ground cumin
  • • 1 garlic, minced
  • • 4 tablespoons Olive oil
  • • 2 tablespoons Walnut oil
  • • salt to taste
Instructions
  1. Combine first 7 ingredients in a bowl.
  2. Add the oils and whisk to blend.
  3. Season with salt.

 

Red Chili Oil
Recipe Type: Sides, Appetizers and Sauces
Author: Edit From Carmen Anderson
Published by Christine Andrew
Ingredients
  • • 1/2 cup extra-virgin olive oil
  • • 1 1/2 teaspoons crushed red pepper flakes.
Instructions
  1. Heat the olive oil in a small saucepan for a couple of minutes–until it is about as hot as you would need it to saute some onions, but not so hot that it smokes.
  2. Turn off the heat and stir in the crushed red pepper flakes.
  3. Set aside and let cool, then store in refrigerator.
  4. Bring to room temperature again before using.

 

Easy to Pack and Stash Trail Mix
Recipe Type: Sides, Appetizers and Sauces
Author: Christine Andrew
Separate into small serving-size baggies and store in cupboard for an easy grab and go snack.
Ingredients
  • • 1 cup pecans
  • • 1 cup cashews
  • • 1 cup almonds
  • • 1 cup sunflower seeds
  • • 1 cup cranberries
  • • 1 cup coconut flakes
  • • 1 cup Dagoba chocolate nibs
  • • 1 cup Goji berries
  • • 1/2 cup pumpkin seeds
Instructions
  1. Mix together in a large bowl.