Ingredient: olive oil

  • Breakfast Quesadilla

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    Breakfast Quesadilla
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Lightly mist a small nonstick skillet with olive oil spray (or substitute with butter or bacon fat) and place it over medium heat. Add the onion and pepper. Cook, stirring occasionally, for 6 to 9 minutes, or until they are crisp-tender and lightly browned on the outside.
    2. Meanwhile, place a nonstick frying pan, large enough for a tortilla to lie flat, over medium-low heat. Put the tortilla in the pan. Sprinkle on the cheese evenly, covering the tortilla. Let the cheese melt.
    3. When the onions and peppers are cooked, transfer to a bowl and cover to keep warm. Mist the skillet again with spray and add the eggs. As they begin to set, use a wooden spoon to scrape from one side of the pan to the other, to "scramble" them. Continue scrambling until no runny egg remains. Then spoon the eggs over the cheese on one half of the tortilla. Sprinkle the onion-pepper mixture over that. When the cheese is melted, fold the bare half over the filled half.
    4. Transfer the quesadilla to a serving plate and cut into 4 wedges. Top with the salsa. Serve immediately.
  • Avocado Quinoa Salad

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    Avocado Quinoa Salad
    Course Salad
    Servings
    Ingredients
    Course Salad
    Servings
    Ingredients
    Instructions
    1. In a medium saucepan, cook Quinoa according to package directions, using chicken broth in place of water. Let cool.
    2. Cut avocados in half, remove the pit and peel. Cut into chunks. Toss with lemon juice. Add the avocado and all the remaining ingredients to the Quinoa and toss gently to mix.
    3. Chill until ready to serve.
  • Pomegranate Lime Dressing

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    Pomegranate Lime Dressing
    Course Salad
    Servings
    Ingredients
    Course Salad
    Servings
    Ingredients
    Instructions
    1. Combine first 7 ingredients in a bowl.
    2. Add the oils and whisk to blend.
    3. Season with salt.
  • Savory Gluten-Free Gravy

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    Savory Gluten-Free Gravy
    From Beth Hillson, Living Without
    Servings
    Ingredients
    Servings
    Ingredients
    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.
  • Gluten-Free Cornbread Stuffing

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    Gluten-Free Cornbread Stuffing
    Beth Hillson, Living Without
    Instructions
    1. Preheat oven to 325.
    2. Lightly oil a 2-quart casserole dish or 9x13 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.
  • White Chili

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    White Chili
    Instructions
    1. In a large pot, saute onion and garlic in oil for 5 minutes or until soft and translucent.
    2. Add turkey, stirring until browned.
    3. Add oregano, cumin, beans, corn, broth, salt and pepper.
    4. Stir well.
    5. Cook over medium heat for 20 minutes until it reduces and thickens a bit.
    6. Taste to correct for salt and pepper.
    7. Serve topped with a bit of cheese and avocado, corn tortillas, or green onion.
  • Chia Millet Bread

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    Chia Millet Bread
    Adapted from Good Housekeeping Magazine
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Proof yeast using 1/2 c warm water plus 1 T honey. Set aside.
    2. Grease an 8x4 loaf pan.
    3. Combine flours, arrowroot, potato starch, xantham and salt. Set aside.
    4. In a small bowl mix eggs, oil vinegar and remaining agave.
    5. Add remaining water to dry ingredients.
    6. Add wet ingredients and yeast mixture to dry ingredients.
    7. Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
    8. Turn dough into prepared pan.
    9. Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan.
    10. Should be between 15-30 minutes.
    11. Preheat oven to 375 when bread has risen to 3/4 inch from top of pan.
    12. Bake 50-60 minutes covering with foil after 20 minutes.
    13. I get best results at 60 minutes with my oven.
    14. Remove from oven and allow to cool 20 minutes before cutting.
  • Broccoli Quinoa

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    Broccoli Quinoa
    From Carmen Anderson
    Instructions
    1. Pre-cook quinoa according to directions and drain any extra water.
    2. Heat the quinoa and set aside.
    3. Now, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.
    4. Add a pinch of salt and stir in the broccoli.
    5. Cover and cook for a minute, just long enough to take the raw edge off.
    6. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
    7. Set aside.
    8. To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, parmesan, salt, and lemon juice in a food processor/blender.
    9. Drizzle in the olive oil and cream and pulse until smooth.
    10. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.
    11. Taste and adjust if needed.
    12. You might want to add more of the pesto, salt or lemon juice a bit at a time.
    13. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chili oil, and some sliced avocado or other optional toppings.
  • Southwestern Bean Salad

  • Roasted Green Beans

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    Roasted Green Beans
    From Chris Manley
    Instructions
    1. Take fresh green beans, wash, trim ends and pat dry.
    2. Place in a bowl with 1 tablespoon of olive oil and some salt, toss to coat. Place on cookie sheet.
    3. (You can put foil down as the undersides of the beans may brown where it touches the pan) and spread out.
    4. Cook at 450 degrees for 10 minutes on one side.
    5. Turn and roast for another 13 minutes and serve.
    6. Half way through, put some garlic powder sprinkled on it before turning them over.
  • Quinoa Salad, a Gluten-free version of Tabulah

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    Quinoa Salad, a Gluten-free version of Tabulah
    Instructions
    1. Cook Quinoa according to directions. Let it cool completely.
    2. Prepare vegetables, herbs and spices.
    3. Mix into the Quinoa. Add the dressing.
    4. You may need to add more dressing due to the Quinoa absorbing the juice and oil.
    5. Garnish with the top sprig of peppermint.
    6. Keep refrigerated and serve cold.
  • Noodle Fettuccini

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    Noodle Fettuccini
    Instructions
    1. In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil.
    2. Empty the cooked noodles into a colander, draining water until water has emptied, or pat dry. Return to pot.
    3. Toss with lemon dressing, toasted nuts, and parsley.
    4. Season to taste, adding extra olive oil, salt and pepper, if desired, or any other veggies desired.
    5. Grate a small amount of Parmesan cheese on top of the noodles.