Gluten-Free Recipes for Side Dishes



BLT Ranch Baked Potatoes

July 6, 2022

Jones Dairy Farm logoClassic baked potatoes are transformed with crispy Jones Dairy Farm Dry Aged Bacon, roasted cherry tomatoes and shredded lettuce.

Recipe provided courtesy of Jonathan at The Candid Appetite and Jones Dairy Farm. This recipe is made with certified gluten-free Jones Dairy Farm Dry Aged Bacon.

Two BLT ranch baked potatoes ready to eat.

Ingredients

  • 4 large baking potatoes, rinsed and dried
  • 1 cup cherry tomatoes, cut in half
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 slices Jones Dairy Farm Dry Aged Bacon
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 cup shredded iceberg or romaine lettuce
  • 1/4 cup buttermilk ranch dressing

Directions

  1. Preheat oven to 375°F.
  2. Place potatoes directly on middle oven rack and bake for 20 to 25 minutes or until fork tender.
  3. Place sliced cherry tomatoes on baking sheet and toss with olive oil, salt and pepper. Roast in oven for 10 to 15 minutes until charred, then remove from oven and allow to cool.
  4. Heat large skillet over medium-high heat. Drop in sliced bacon and cook for 3 to 5 minutes, until browned and crispy. Using slotted spoon, transfer to plate lined with paper towels.
  5. Once potatoes are fully cooked, make slit down middle and open by pushing in on sides.
  6. Top each potato with tablespoon of butter and dollop of sour cream. Fluff with fork to incorporate butter and sour cream with potato.
  7. Top with cheese, crispy bacon, roasted tomatoes, shredded lettuce and drizzle with ranch.
  8. Serve immediately and enjoy!
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TAGS: DESSERT, LUNCH, SIDE DISHES, RECIPES OF THE WEEK


Cheesy Potato Stacks

November 2, 2021

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Leslie Benson/My Gluten Free Cucina


Gluten-Free Cheesy Potato Stacks by Leslie (My Gluten Free Cucina)

Ingredients:

  • 1 large sweet potato, peeled
  • 4 small red potatoes, skin on
  • Cooking spray
  • 4 tbsp. unsalted butter, melted
  • 1/3 cup 1% milk
  • Seasoned salt, to taste
  • 2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
  • Fresh thyme for garnish

Directions:

  1. Grate the cheese and slice the potatoes very thin, using a mandoline or sharp knife. Leave some of the skins on the red potatoes for more color and texture.
  2. Heat the butter, milk and seasoned salt, whisking together well.
  3. Preheat the oven to 400ºF and coat a 12 cup muffin pan with cooking spray.
  4. Begin layering the potatoes in the muffin cups, alternating red potato and sweet potato slices until the cups are half full. Use the smaller slices on the bottom for the best fit.
  5. Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.
  6. Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down).
  7. Once the cups are full, finish off the remaining butter and cheese by drizzling it over the top of the stacks. Sprinkle more seasoning over the top as well.
  8. Bake for 40–45 minutes, until the edges are nicely browned and the cheese has melted.
  9. To serve, use a spoon to carefully remove each stack and invert onto a serving platter. Garnish with fresh thyme.
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TAGS: HOLIDAY, SIDE DISHES, THANKSGIVING


Chicken and Cornbread Dressing (or Stuffing)

This recipe was the second-place winner of the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Caron Hoffman

 


Gluten-Free Chicken and Cornbread Dressing (or Stuffing) by Caron

Ingredients:

Yields 2 large aluminum baking pans. This recipe can be halved to feed fewer people, but the recipe as listed will feed up to 10 people.

  • 2 pans of gluten-free cornbread (I make my own; Beyond Celiac has a recipe here)
  • 1/2 dozen boiled eggs
  • 1 large onion (I use sweet yellow)
  • 1 whole chicken, boiled and deboned
  • 1 can gluten-free chicken broth or broth from your boiled chicken
  • 1 can evaporated milk
  • 1 can gluten-free cream of chicken soup
  • 1 Tbsp celery salt (or you can use 3 stalks)
  • Salt and pepper to taste
  • 1/2 stick butter
  • Sage to taste (I like a lot)

Directions:

  1. Mix all ingredients except the butter.
  2. Spoon the mixture into large baking pans.
  3. Cut up the butter and spread over the top of the mixtures.
  4. Bake in an oven at 350°F for 30–45 minutes (ovens vary).
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TAGS: HOLIDAY, SIDE DISHES, THANKSGIVING


Creamy Sausage Cauliflower Gnocchi

October 4, 2021

Recipe courtesy of Jones Dairy Farm and created by Healthy Fitness Meals

A creamy and tasty one-pot meal made with chicken sausage, cauliflower gnocchi, spinach, in a creamy Italian coconut milk base sauce.

This recipe is made with gluten-free Jones Golden Brown® Chicken Links.


Ingredients:

  • 1 package Jones Dairy Farm Golden Brown Chicken sausage, cut into bite-size pieces
  • 1/2 medium onion, chopped finely
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tsp Italian seasoning
  • 3/4 cup chicken or vegetable broth
  • 14 oz can diced tomatoes, with juice
  • 1 cup lite coconut milk
  • 1 lb gluten-free cauliflower gnocchi, or gluten-free potato gnocchi
  • 2 cups fresh spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste

Directions:

  1. In a skillet or pan over medium heat, add oil and cook the sausage for 2 minutes. Toss and add in the onions and garlic.
  2. Cook for another 1–2 minutes until the onions are translucent and garlic is fragrant. Then add in the diced tomatoes.
  3. Stir and cook on high for another 2–3 minutes. Pour in the broth, coconut milk, Italian seasoning, and salt and pepper. Mix and let it simmer for 3 minutes.
  4. Next, add the cauliflower gnocchi and spinach. Stir again, cover the pan and reduce the heat to medium. Cook for 5–7 minutes.
  5. Uncover the pan or skillet and give it a good stir. Allow it to cook for another few minutes, or until the gnocchi has cooked through and is nice and soft. Simmer for another minute and allow the sauce to thicken to your liking.
  6. Finally, add in the parmesan cheese and stir. Serve and enjoy

 

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TAGS: DINNER, SIDE DISHES, SOUPS/STEWS, RECIPES OF THE WEEK


Asian Slaw

July 6, 2021

Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering

This is a very tasty, crunchy salad. It’s great for a summer BBQ party. In the winter it is a far cheaper way of having fresh salad than buying salad greens in New Hampshire. You can extend it by adding shredded carrots or broccoli, which also adds to the color for a party.

This recipe came from my friend Debi. She served it at one of the many summer get-togethers, many years ago. I love it. You can serve it as a side dish or add a protein (teriyaki chicken, beef, garlic cooked shrimp, whatever you like) and serve it as a complete main course. The recipe is also on my website in my downloadable ebook. You can watch an old video of me making this, but remember that the video was made during my wheat days, so the method is the same but ingredients have changed.

Coleslaw

  • ½ head of green cabbage, finely shredded—use slicing blade of processor—all you want is the ordinary coleslaw cabbage not the more expensive Savoy cabbage. The grating/shredding blade makes an incredibly fine coleslaw—your choice. Or you can quarter the cabbage, cut out core, cut through each quarter of the cabbage 3 times from core end to point and then finely slice in the opposite direction.
  • 3–4 green (spring) onions, rinsed, trimmed and scissored into thin pieces (use green of green onions for salad and cut the 2–3 inches of the white of the green onions into green onion fan).
  • 2 tbsp sesame seeds toasted. This is optional, for crunch. You could also try roasted sunflower seeds or pumpkin seeds.
  • ½ cup (2oz) coarsely chopped almonds, toasted, or peanuts or other nuts. I’m lazy and buy lightly salted peanuts or cashews (since peanuts are an allergy nut). Also bought nuts are normally already roasted so that’s one less step to do. Remember that salted nuts will add to salt content.
  • 2 bricks of rice ramen noodles crumbled and toasted. I cook them in air fryer for about 5 minutes until crispy and light golden brown. You do not cook the noodles in water, just crumble the raw noodles straight from the packet. (As of June 2021, Lotus Foods’ GF rice ramen noodles, organic, 30 oz bag of 12 bricks for $8.99 in Costco. Target quoting $1.79 for 2.8 oz)

Toast the sesame seeds, almonds and noodles separately as they all brown at different times. I like to bake these in a 350°F oven when the oven is in use, and store separately in a Tupperware. Baking times will vary depending on whether your food is spread out on a large cookie sheet or clumped together in a cake pan. Check after 10 minutes and stir each one. If you smell them cooking, they could be burning.

I’ve also added corn, raw red bell pepper and chickpeas to coleslaw.

Dressing:

  • 2 tbsp white wine vinegar or apple cider vinegar (labeled made from grapes, wine, apples or cider).
  • 3 tbsp sugar.
  • 2 tsp of chicken stock concentrate dissolved in 1 tbsp water. I use Orrington Farms’, about $4/lb, labeled gluten-free.
  • ½ cup oil. Preferably use toasted peanut oil (brown in color, not clear), as ordinary vegetable oil makes a very bland dressing. I haven’t used canola oil in years. I used to buy Loriva brand peanut oil and miss it for flavor. Now with avoiding peanuts I buy Stony Brook butternut squash seed oil, available direct at Whole Hearted Foods in NY, labeled nut-free and gluten-free, but gives a nutty taste like peanut oil.

Instructions:

  1. Mix sugar, wine vinegar and chicken stock concentrate together until the sugar dissolves.
  2. Add oil to the mixture and shake well.
  3. Just prior to serving, mix together cabbage, green onions, nut mix, noodles and re-shake dressing and serve. Use as much dressing as you want.

Unless I am making this for a large group of people, I just shred enough cabbage for that night and add sufficient nut mix and dressing for that amount of cabbage. This is because the nut mix goes soggy when left mixed with the cabbage and I don’t care for the taste of day-old coleslaw.

Note: Peanut oil is just as dangerous for people with peanut allergies as whole peanuts, so clearly mark the salad as containing peanut oil if you take it to a large gathering.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download on my website. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

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Spanish Style Quinoa

January 6, 2021

From Chef Oonagh Williams of Royal Temptations Catering

Spanish Style Quinoa

Spanish rice is well known in many households. I make this dish using quinoa as a substitute to get more flavor and more nutrition from the added ingredients. For my plain cooked quinoa recipe, click here.

Ingredients

  1. 2 tbsp (30 ml) olive oil
  2. 1 x 12 oz (375g/ 4 sausages) packet Al Fresco ready cooked, gluten-free, sweet and smoky barbecue chicken sausages. Cut in half lengthwise and cut into ½ inch (1 cm) pieces.  Nice bit of heat but not lethal.
  3. 1 medium onion, peeled and finely chopped
  4. 2 cloves of garlic, peeled and finely crushed
  5. 1 medium zucchini (courgette), quartered lengthwise and cut into ½ inch (1 cm) pieces.
  6. 1 medium yellow squash, quartered lengthwise and cut into ½ inch pieces.
  7. ½ red bell pepper, deseeded and cut into 1-2 inch squares (2.5-5 cm) (you can use green or yellow peppers, I just use red for sweeter flavor and different color)
  8. 4 large mushrooms, cleaned, halved and sliced

How To Cook

  1. Heat oil in a skillet big enough for the sausages, vegetables and cooked quinoa. 
  2. Add onions and cook over medium heat until they start softening.
  3. Add sausage to the pan and cook until they look a bit browned.  Be careful not to overcook and burn the onions.
  4. Add zucchini, squash, garlic and red pepper, cook until as soft or crisp as you like. 
  5. Add mushrooms and cook for additional 1-2 minutes.
  6. Stir in cooked quinoa, turn off heat and leave to sit, covered, for a few minutes while flavors blend.

My husband likes chopped cashews and some feta cheese on top of this recipe. Think of making this without the sausages but with nuts and any cheese for a meatless Monday or any other day. Tailor it to be suitable for vegetarians and vegans without cheese or meat stock. This recipe is great reheated so don’t be afraid to make extras. 

Use any selection of vegetables, try different cooked sausages, but remember that many raw and cooked sausages are not gluten-free and that far too many butchers do not know different words for gluten and far too frequently these sausages do not clearly say if they contain gluten. Rusk is a common ingredient in sausages and is not gluten-free. Al Fresco makes a wide range of cooked and raw gluten-free sausages and they are basically naturally gluten-free. For spiciness they also make a sausage with jalapeno and one called buffalo. Jones Dairy Farm makes sausages, bacon, ham, sausage meat labeled gluten free. So use whichever sausage you can buy or can eat.  We don’t like a lot of spicy heat so this sausage was just right for us. Al Fresco has spinach and feta, sun dried tomato, buffalo, jalapeño (both of those I find give heat but not much flavor).  Al Fresco makes a small chicken, apple, maple breakfast sausage which we enjoy with pancakes, waffles etc, but we find the regular size sausage is too sweet for us for Dinner. I’ve also added cut up sun dried tomatoes and fresh baby spinach in the past. 

 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

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TAGS: BREAKFAST, DINNER, LUNCH, SIDE DISHES


Summer Tomato Corn Galette

September 2, 2020

From Oonagh Williams of Royal Temptations Catering

‘Galette’ just means rustic looking, single crust, free-form pie with a filling and the crust folded partway over the top of the filling. Bon Appétit says, “their imperfections are what set them apart—in fact, the less you do, the better they look.” 

Normally during the warmer months, once a month a girlfriend and I drive down to Wilson Farm in Lexington, MA. For those that don’t know, Lexington (yes the same one you learned about in history) is a very old area of Mass, full of expensive housing and Wilson Farm has 33 acres right in the middle. The farm has been operating there since 1884 with the first farm stand in the 1950’s.  

Most of their fruit and vegetables are locally grown and you can see the fields surrounding the shop, right in the middle of houses. Remember as I always say on NH’s ABC WMUR’s Cooks Corner, most real food is naturally gluten-free until manufacturers mess around with it. Inside, the fruit and veg are arranged like the finest French markets, with fresh baked goods (including gluten-free), large cheese selection, meats, fresh from their kitchen soups, salads, meals and more, as well as flowers and plants.  Weekends and special event times like the tomato festival, there would be samples to try. They have another farm in Litchfield, NH and locally we could look across the river from the Anheuser Busch plant to the red barn building in Litchfield, but had to drive the long way around to get there. 

There is a recipe wall behind the row of checkouts, with lots and lots of free recipe cards for you to take away and make yourself. This is one of the recipes I used to make in wheat flour days and now with fresh local corn and tomatoes abounding, I make it gluten-free.

Gluten-Free Summer Tomato Corn Galette
recipe Cornmeal Galette dough for 1 galette, about 11 inches in diameter

Again with local availability at the moment, I didn’t have regular gluten-free cornmeal so I substituted Krusteaz honey cornbread mix. Bob’s Red Mill carries gluten-free cornmeal and cornflour but one is too gritty and the other is too fine for my taste. 

Ingredients:

  • 4 oz, ¾ c KAF gluten-free all-purpose flour – no xanthan gum, no baking powder. 
  • 2/3 cup/ 4 oz Krusteaz gluten-free honey cornbread mix, does contain both xanthan gum and baking powder so don’t add any more. Substitute cornmeal/cornflour that you have, by weight, and dough might need more liquid added.
  • (1 tsp. Sugar – not necessary if you use Krusteaz)
  • salt and pepper
  • ⅓ cup grated Parmesan cheese, I’ve also used Sharp cheddar when I was out of Parmesan
  • 6 Tbsp, 3 oz, cold butter, cut into ½-inch slices 
  • 2 Tbsp olive oil
  • 3 tbsp ice water

Filling

  • 2 Tbsp. olive oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 Tbsp. marjoram, chopped, I’ve also used fresh oregano and fresh basil, depending on what you have grown or what’s available 
  • Kernels from 2 ears of corn (about 2 cups) Fresh corn makes a phenomenal difference in taste compared to frozen or canned but they still taste good. I cook extra corn day before, then cut off kernels
  • 1 large roasted red bell pepper, peeled, deseeded and cut into 1” squares.  I don’t know what this would taste like with jarred peppers, freshly roasted red bell pepper is addictive and freezes well
  • ~3 large ripe tomatoes, sliced – I like Campari
  • ¾ c 3 oz shredded cheddar

Directions:

  1. I put the flour, Krusteaz, (sugar), salt, pepper, and Parmesan cheese in food processor. Add the chilled butter and pulse until butter is small pieces. Or in a bowl by hand or with a pastry blender.  Add the olive oil and ice water, and pulse until the dough begins to come together. It should be soft. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for about 1 hour.
  2. I like to cook onion in microwave-safe dish until meltingly tender and sweet.  Plus you don’t have to keep watching pan to see if it’s burning. Season with salt and pepper. When onion is tender, add the corn, cut up bell pepper, garlic, marjoram or herb of choice, and set aside to cool. I have also made this with 2 diced zucchini cooked with onions and didn’t think it added to taste.
  3. This is a soft dough and I find it easiest to grease pyrex 9” pie plate and bake on metal sheet or use my Le Creuset cast iron 10” skillet. Put soft ball of dough onto skillet/pie dish, dust your fingers with some gf flour, press with your fingers. and press dough to reach up sides of pan. You are going to fold down edges of dough on side of pan on top of onion corn filling.
  4. Spread the onion and corn mixture over base of the dough. Starting about 2 inches in from edge of onion mix, arrange the tomatoes in a single layer over the onions and season them with salt and pepper. Sprinkle the cheese over the tomatoes. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. I use a thin plastic spatula and ‘flip’ the dough from edge of pan down onto filling.  I find this easier than trying to persuade dough away from side of pan with my fingers. Pinch together any tears in the dough. I have tried making this by rolling out and lifting dough and find pressing dough into pan is easier. 
  5. Bake in preheated 375 * oven until the crust has browned and the cheese has melted, 40 to 50 minutes. Let cool for 10 minutes before serving. This is a rich, very ‘short’ pastry.  In a metal pan, the bottom crust is more thoroughly cooked. A totally different recipe said about serving a potato casserole with salsa, sliced avocado and sour cream.  I tried that but I thought it was too many extra flavors.

wilsonfarm.com recipes are online
Wilson Farm, 10 Pleasant Street, Lexington, MA 02421
(781) 862-3900

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TAGS: APPETIZERS/SNACKS, DINNER, HOLIDAY, SIDE DISHES, VEGETARIAN


Cilantro Lime Cauliflower Rice

July 28, 2020

From Oonagh Williams of Royal Temptations Catering

Cauliflower rice can be boring. I wanted to come up with a recipe that’s not as boring and I think I have achieved that with this one. I hope you like it! Half a head of cauliflower should yield about 1lb or four cups of rice using the (coarse) grating attachment for your food processor. If you chop or pulse the cauliflower you just get square-shaped bits similar to couscous, not rice. Enjoy!

Gluten-Free Cilantro Lime Cauliflower Rice 

Ingredients:

  • 1/2 large head of cauliflower shredded – about 1lb (500g) weight, 4 cups.
  • 1 Tbsp (15 ml) butter
  • 1 Tbsp (15ml) olive oil, avocado oil or almond oil
  • Medium onion peeled and finely chopped
  • 2 cloves garlic, peeled and finely crushed
  • 1/2 red bell pepper, deseeded and cut into 1/2-1 inch squares. I like red for color and sweetness.
  • 2 tsp (10 ml) hot pepper jelly, optional
  • Lime juice – about 1 tablespoon /15 ml
  • About 1/2 c (120 ml) cilantro chopped – is about 2 tbsp (30ml) when chopped.
  • Salt and pepper
  • 1 Tbsp butter to finish – optional

Directions:

  1. Break the cauliflower in florets and cut off most of the stalk. The stalk just doesn’t shred nicely.
  2. Rinse cauliflower, drain and pat dry.
  3. Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for little pieces of stalk.
  4. Melt some butter and olive oil together in 9 inch skillet.
  5. Add finely chopped onion, red bell pepper and garlic. Cook over medium heat for about 3-5 minutes until softening.
  6. Add cauliflower rice, salt, pepper and optional hot pepper jelly, stir well, cover and cook for another 5 minutes until cauliflower is cooked as you like it.
  7. Stir in lime zest, lime juice, cilantro, add a knob of butter if you want, it really adds to taste. Turn off heat, let stand for a minute for flavors to mingle.

Note: Use basil and sun-dried tomatoes for Italian flavors, oregano, mint, artichokes, and feta for Greek flavors. Use cooked beans and some coconut milk for Caribbean style. Parsley and green onions can be used on all recipes.

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

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TAGS: DINNER, SIDE DISHES, VEGETARIAN


Strawberry Vinaigrette

June 30, 2020

From Oonagh Williams of Royal Temptations Catering

I’ve tried some strawberry vinaigrette recipes with sour cream and yogurt and didn’t like them. So I went back to my old faithful of a maple herb vinaigrette.  Use honey if you don’t have maple syrup. Strawberry jam sweetens and helps intensify the strawberry flavor. You MUST use sweet ripe strawberries or you’re wasting your time and money. It’s not sticky sweet. A girlfriend that doesn’t like sweet loved it. My husband thinks a salad isn’t complete without feta cheese and cashews. 

The following was filmed and edited by us at home. It aired on ABC-TV on June 3, 2020.

Gluten-Free Strawberry Vinaigrette
Makes about 1 cup of vinaigrette

Ingredients:

  • 1 tbsp lemon juice, or white wine vinegar or apple cider vinegar.  Please make sure vinegars say made from wine or grapes, apples or cider. 
  • 1 tsp gf honey mustard or regular Dijon
  • salt and pepper to taste
  • 1 tbsp strawberry jam – I’ve used Bonne Maman or Trappist jams
  • 1 tbsp maple syrup or honey or 2 tbsp jam. 
  • 1 tbsp chopped parsley 
  • green of the stalk of one green onion – none of the white end.
  • 4 med to large ripe strawberries, washed, hulled and quartered
  • 1/4 c light tasting oil. Extra virgin olive oil overpowers the flavor. I tend to use 3 tbsp avocado oil and 1 tbsp evo. I never use canola oil.

Directions:

  1. Put everything in a 2 cup jug and blend it with an immersion blender, or a liquidizer. If you don’t have either, mash the strawberries really well with the rest of the ingredients. 
  2. Cover and leave for at least an hour for the flavors to meld. Taste then and adjust salt, sugar, vinegar to your taste.  But remember a dressing tasted on its own on a spoon or fork tastes very different from a dressing on a salad with other fruit, veggies and cheese. So stir dressing and dip a lettuce leaf in to taste after dressing’s sat for a while.

I like fresh crisp lettuce, some more sliced strawberries, some chopped celery or Gala apple for crunch, and some feta cheese.  I’ve tried it with Brie but it didn’t taste right. Add cooked chicken, shrimp, tuna for more protein. Spinach leaves. Try making it with fresh raspberries, peaches, mango and appropriate jam. 

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TAGS: APPETIZERS/SNACKS, SIDE DISHES, VEGETARIAN


Orange Sauce

March 26, 2020

From Oonagh Williams of Royal Temptations Catering

This gluten-free sauce goes well with an Easter ham, chicken, waffles/pancakes, over a cake or with ice cream.

In my wheat flour days, I had skinny sweet potato fries with a dipping sauce of roughly equal quantities of butter, maple syrup and bourbon—it was dangerously addictive. This is a gluten-free variation that my husband and I enjoy. I normally keep a container of concentrated orange juice in the freezer, transferred to a screw top container as it doesn’t freeze solid. I use orange juice concentrate in various recipes using orange juice for a more intense flavor.

Gluten-Free Orange Sauce

Ingredients:

  • ½ stick, 2 oz butter 
  • ½ c orange marmalade – I use an orange marmalade that has thin pieces of orange peel, not the expensive thick and chunky marmalade. 
  • ½ c orange juice concentrate
  • ½ c chopped toasted nuts
  • 2 tbsp rum, brandy, orange liqueur, bourbon – whatever you like and can have. Optional but does give a lovely flavor. 
  • 2 tsp gluten-free cornstarch mixed with 2 tbsp water. 
  • Pinch of salt and pepper

Directions:

  1. Melt butter, marmalade and concentrate together.
  2. Add nuts and rum, etc.
  3. Simmer for a minute, add cornstarch and water mix, stir well, bring back to a boil, simmer for 2 minutes and then serve. This does reheat well, keeps in fridge.  Add it to the skillet of fried chicken, pork so it mixes with meat juices and sugars caramelize slightly. For meat, add some rosemary to pan or mint to go with lamb.
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