Gluten-Free Recipes for Side Dishes



Sweet Potato Casserole

December 6, 2010

Sweet Potato Casserole


Crunchmaster
Courtesy of Crunchmaster

Ingredients:

For casserole
Gluten-free sweet potato casserole

  • 2.5 lbs sweet potatoes
  • 2 eggs
  • 1 teaspoon dark brown sugar
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • Pinch of nutmeg

For topping

  • ½ cup finely ground Crunchmaster Multigrain Crackers
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons butter, melted

Directions:

Preheat oven to 350°F. Peel and cube sweet potatoes. In a large stock pot, boil potatoes until tender, then drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger and nutmeg. Mix well.

Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.

In a medium bowl, combine cracker crumbs, melted butter and 1/3 cup dark brown sugar. Mix well.

Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Serves 6.

ham and cheese on gluten-free cracker*Got a recipe that can top this dish? Enter it in NFCA’sHoliday Dips & Dishes” Gluten-Free Recipe Contest, sponsored by Crunchmaster. The Grand Prize winner gets $500 cash, and the winning recipe will be featured on Crunchmaster’s website.

For complete details and to submit your recipe, visit www.beyondceliac.org/Contest.


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Mini Mac & Cheese Cakes

November 1, 2010

Mini Mac & Cheese Cakes


Courtesy of Silvana Nardone

Prep Time: 25 Min
Start to Finish: 50 Min
12 Servings

Ingredients:

  • 1 cup uncooked gluten-free elbow macaroniGluten-Free Mac & Cheese
  • 3 cups Corn Chex cereal, finely crushed
  • 2½ cups shredded cheddar cheese
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon store-bought gluten-free
  • flour blend
  • 1 cup whole milk, warmed
  • 2¼ cups cooked gluten-free elbow macaroni
  • 1 egg yolk, lightly beaten, plus 1 egg white,
  • beaten until stiff but not dry
  • ¼ teaspoon salt

Directions:

1. Cook and drain macaroni as directed on package.

2. Move oven rack to the lower third of the oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.

3. In a medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide
mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.

4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about ¼ cup of the macaroni mixture into each crust-lined cup. Top with remaining ½ cup cheese.

5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.

Note: Look for gluten free on packaging. Wheat Chex and Multi-Bran Chex are not gluten-free.


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Green Bean & Mushroom Casserole

October 25, 2010

Green Bean & Mushroom Casserole


Courtesy of Full Flavor Foods

Ingredients:

  • 1 cup Shitake MushroomsGluten-Free Green Bean Casserole
  • 7 oz. Crimini Mushrooms
  • 3 Shallots (chopped)
  • 1 clove Garlic (minced)
  • 6 T. Butter
  • 16 oz. (2C) fresh, cut Green Beans
  • 1 cup Parmesan Cheese
  • ½ cup chopped Almonds
  • 1 package of Full Flavor Foods(FFF) Mushroom Sauce Mix
  • Salt and Pepper

Directions:

  • Brush, rinse and slice Shitake Mushrooms and Crimini Mushrooms. Set aside.
  • In a large skillet: Sauté Shallots and Garlic in 3 T. Butter until transparent (about 2-3 minutes). Add 3 more T. Butter and all sliced Mushrooms. Sauté until juices form and mushrooms soften (about 10 minutes). Season w/salt and pepper to taste.
  • (Note: The above can be prepared the day before and kept refrigerated).
  • Preheat oven to 350F.
  • Prepare the package of FFF Mushroom Sauce Mix as directed.
  • In a casserole dish arrange the Green Beans and cooked Mushrooms. Stir in the prepared Mushroom Sauce, spread evenly in dish, cover dish and bake in oven for about 15 minutes (until bubbling).
  • Add Parmesan cheese (stir in 1/2 then sprinkle 1/2 on top) and garnish w/almonds.
  • Bake an additional 5-10 minutes, until almonds and cheese are slightly browned.

Makes approximately four 6 oz. servings.

 

 

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Spaghetti Squash “Unspaghetti” with Garbanzo Beans

October 4, 2010

Spaghetti Squash “Unspaghetti” with Garbanzo Beans


From Hillary K. of Celiac Disease…and Living Life!

Ingredients:

  • 1 large spaghetti squash (about 2 lbs.)Gluten-Free Spaghetti Squash Pasta
  • Gluten-free pasta sauce
  • 1 can of garbanzo beans
  • Sliced mushrooms (or vegetables of your choice)

Directions:

Preheat oven to 350 degrees.

Cut spaghetti squash in half and remove seeds.
Place squash cut side down in a baking pan filled with about a half inch of water. Bake 40-45 minutes or until squash is soft. While squash is baking, sauté mushrooms.

Carefully remove squash from baking pan. (It will be hot!) Scrape inside of squash with a fork to create spaghetti-like strands. Place strands in a serving bowl.

Warm pasta sauce and pour over squash strands. Add garbanzo beans and sautéed mushrooms. Enjoy!

 

 

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Sweet Corn Tomalito

July 23, 2010

Sweet Corn Tomalito


Courtesy of Paul Biscione.

Ingredients

  • 2 15oz cans of corn; liquid drained Sweet Corn Tomalito
  • 1/4 cup masa harina
  • 1/2 cup or cornmeal
  • 1/3 cup of white sugar
  • 1 tsp of baking powder
  • 6 tbsp butter; melted
  • 4 tbsp coconut milk; or regular milk
  • 1/2 cup or water
  • 1/2 tsp salt

Method:

1. Preheat your oven to 350º.

2. In a medium size mixing bowl, mix together the melted butter, masa harina and sugar until smooth.
3. In a blender (or food processor), add one can of corn, corn meal, milk and water until smooth.
4. Pour the corn mixture into the masa mixture with the salt, baking powder, remaining corn and mix to combine.
5. Pour mixture into an 8 x 8 baking dish covered tightly with tin foil and then place that baking dish into another larger baking dish filled with about an inch of water.
6. Bake in the oven for 50 minutes.
7. Remove carefully from the oven, let sit for about 3 to 5 minutes and stir up the corn mixture prior to serving to give the corn tomalito a fluffy texture.
Helpful hint: For best results, scoop the corn tomalito into your serving dish and use a whisk to mash it up. This gives the tomalito the right texture.
As well as being very easy to make, this side dish is gluten-free, egg-free, soy-free and can be dairy free.

 

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Shrimp & Papaya Salad (Som Tom Goong)

July 19, 2010

Shrimp & Papaya Salad (Som Tom Goong)

Thai Kitchens

Courtesy of Thai Kitchen

Prep Time:20 minutes

Cook Time:5 minutes

Makes 4 servings.
Ingredients:
2 tbsp. vegetable oilShrimp & Papaya Salad
1 lb. large shrimp, peeled and deveined
Thai Vinaigrette:
1/4 cup fresh lime juice
3 tbsp. honey or sugar
2 tbsp. Thai Kitchen® Premium Fish Sauce
2 tsp. minced ginger
1 tsp. Thai Kitchen® Spicy Thai Chili Sauce
3 green onions, thinly sliced
1 pkg. (6 oz.) mixed salad greens
1 firm ripe papaya, peeled and thinly sliced (2 cups)
1 medium red bell pepper, cut into thin 1-inch strips
1/4 cup fresh cilantro leaves
1/4 cup dry roasted peanuts
HEAToil in large skillet or wok on medium-high heat. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Remove shrimp to plate to cool.
MEANWHILE, for the Thai Vinaigrette, mix lime juice, honey, Fish Sauce, ginger and Chili Sauce in small bowl until well blended. Stir in green onions.
TOSSsalad greens, papaya and bell pepper in large bowl. Divide salad mixture evenly among 4 plates. Top with cooled shrimp. Drizzle with Thai Vinaigrette. Sprinkle with cilantro and peanuts.


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Twice Baked Potatoes

March 8, 2010

Twice Baked Potatoes


from Globally Gluten-Free, by NFCA Director of Education Nancy Baker

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
Preheat oven to 350°F
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.


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Christmas Rice Dressing with Butternut Squash & Apples

November 16, 2009

Christmas Rice Dressing with Butternut Squash & Apples


from Lundberg Family Farms

Ingredients:
1-1/2 cups Lundberg Christmas Rice®
3-1/2 cups water
1/2 cup fresh parsley, chopped
2 Tablespoons olive oil
1 medium onion, chopped
12 ounces gluten free turkey sausage, casings removed, crumbled
3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
1 Tablespoon dried thyme
1 cup chicken broth
1/2 cup walnut pieces

Combine water and Lundberg Christmas Rice® in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.

Heat oil in a large skillet and sauté turkey sausage and onion over medium-high heat until sausage is no longer pink, and cooked through. Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and sausage mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top. Bake 425°F for 15 minutes until heated through and squash is tender.

Serves 8-10.

For more information Lundberg Christmas Rice and Lundberg Family Farms, please visit www.lundberg.com.


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Mediterranean Roasted Potato Salad

August 3, 2009

Mediterranean Roasted Potato Salad


An NFCA Gluten-Free Favorite!

4 cups frozen potatoes, cubed (country hash brown style)
2 cups total frozen red peppers, onions, leeks, green peppers, and mushrooms
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Italian spices
¾ cup mayonnaise
1 cup grated mozzarella cheese
½ cup pine nuts
salt and pepper to taste

Place the potatoes and veggies in a shallow baking dish. Cover with the vinegar, olive oil, and Italian spices. Toss to make sure that potatoes are completely covered. Cover with foil.

Bake at 350 degrees Fahrenheit for 30 minutes. Turn off oven. Leave in oven for another 30 minutes. Remove from oven and cool on counter.

When cool, add the mayonnaise, covering the roasted vegetables completely. Then add cheese and pine nuts. Salt and pepper to taste. Place in refrigerator for 2 hours to cool and flavor.

Garnish with Italian spices, green olives, or parsley.


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Rabe with Chickpeas and Sundried Tomatoes

June 14, 2009

Rabe with Chickpeas and Sundried Tomatoes


Submitted by
Amanda Knauer

http://www.asparagusthin.com/

Rabe con i Ceci ed i Pomodori Vari

1 small bunch of rabe, cleaned and trimmed
½ small onion, sliced thin
½ cup canned chickpeas, rinsed
4 sun dried tomatoes, halved and cut into strips

1 tbsp capers
1 tbsp balsamic vinegar
½ packet of stevia
Chili pepper flakes
Garlic flakes, crushed
Salt
Pepper

Chop the broccolini/rabe/ bitter broccoli in three seconds unless the stems are short then cut into two.

First, steam the broccoli until just tender then set aside. The reason why is so that you don’t overcook the broccolini but still don’t end up with it so raw that its remarkably bitter.

In a nonstick frying pan or one coated with nonstick spray, sauté the onions until just soft. Add the rabe and sauté for a few minutes or until the onions become transparent. Add the chickpeas, and sun dried tomatoes with the chili flakes, garlic, salt, capers, and pepper for three minutes, stir-frying/sautéing then turn off the heat. I personally don’t like mushy vegetables but, of course, that’s your call.

If you want the broccoli to be more tender than crisp, steam longer in the first place.

Toss in the balsamic vinegar then transfer to a plate.

 

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