Gluten-Free Recipes for Side Dishes
Homemade Corn Tortillas
April 20, 2009Homemade Corn Tortillas
Courtesy of Ellen Allard
Homemade Corn Tortillas
2 cups masa harina
¼ tsp. salt
1 ¼ cups warm water
Heat the water in the microwave until it is lukewarm. In a medium-sized bowl, combine all of the ingredients – don’t be afraid to get in there with your hands and knead the ingredients until combined. Cover with plastic wrap, and let the dough rest for 30 minutes.
Then pinch off 16 pieces, roll each piece into a ball and cover with a damp towel. Take one dough ball at a time and press into a tortilla with a tortilla press. If you don’t own a tortilla press, you can alternatively place a piece of plastic wrap on your counter. Place one rolled dough ball on the plastic wrap and cover with a second piece of plastic wrap. Then use a rolling pin to roll out the dough ball to the size you’d like your tortilla to be. If the dough sticks to the plastic wrap, spray some oil onto the bottom piece of plastic wrap before placing the dough ball on it. Similarly, spray some oil on the top piece of plastic wrap (on the side that will come into contact with the top of the dough ball).
Gently peel the top layer of plastic from the flattened tortilla. Flip the tortilla onto your other hand. Peel off the second layer of plastic. Put the finished tortillas on a slightly damp towel. Layer each new tortilla on top of the prior ones. Don’t bother putting wax paper or anything in between them – that isn’t necessary. Cover all of the tortillas with another slightly damp towel until ready to cook them.
Put the tortillas on a preheated hot griddle. When the edges begin to curl, flip and cook for another 30 seconds or until done.
It’s so easy to be gluten-free!
For more of Ellen’s fantastic recipes visit her blog,
http://iamglutenfree.blogspot.com/
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TAGS: APPETIZERS/SNACKS, SIDE DISHES
Whitefish & Yellow Pike Gefilte fish
November 17, 2008Yields 12–18 portions.
Fish Broth
Ingredients:
- Fish bones and heads, washed
- 2 onions, sliced
- 3 carrots, sliced
- 1 potato, peeled and sliced
- 1-3 teaspoons of salt
- 1-3 teaspoons sugar
Directions:
- Place all ingredients in a large pot.
- Fill one-third to one-half full of water. There should be enough water to cover the fish that will be added later.
- Bring to a boil.
Gefilte Fish
Ingredients:
- 3–4 pounds whole yellow pike and white fish, ground
- 1/2 pound carp
- 2 eggs
- 1 large onion, chopped
- 2 carrots, chopped
- Salt to taste
- Sugar to taste
- Fish broth (above)
Directions:
- In a blender, whip up onion, eggs and most of the carrot.
- Combine mixture with with ground fish and seasonings. Mix well and set aside.
- Prepare basic fish sauce and heat to boiling.
- Form fish mixture into balls or patties (using wet hands with cold water helps), and drop them carefully into the boiling fish sauce one at a time.
- Once all balls or patties are in the pot and the broth has returned to a boil, lower flame, cover and simmer for two to two and a half hours, depending on the size fish you made.
- Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on top of each and pour on a bit of the sauce if you want an aspic.
- Chill and serve.
TAGS: SIDE DISHES, HOLIDAY, APPETIZERS/SNACKS
Balsamic Caramalized Onions
November 14, 2008Balsamic Caramalized Onions
Balsamic Caramelized Onions
By Edgar Steele,
NFCA Chef Spokesman
Ingredients
- 3-Cups Onions, Sliced
- 1-Tablespoon Butter
- 1-Bay Leaf
- 2-Tablespoons Balsamic Vinegar
- 1-Teaspoon Worcestershire Sauce
- Salt To Taste
Melt the butter in a small sauté pan over very low heat. Add the onions and bay leaf and allow them to cook, stirring occasionally, until the onions are slightly golden in color, about 30 minutes. If browning occurs at the bottom of the pan before the onions are finished cooking, try adjusting the heat to a lower flame or you may add a few drops of water to the pan and scrape the bottom of the pan to lift the browning areas.
Stir in the balsamic vinegar and Worcestershire sauce, and adjust the heat to medium. Allow the onions to simmer until the liquid is almost completely reduced. Season to taste with salt and reserve hot.
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TAGS: VEGETARIAN, SIDE DISHES
Laughing Cow Green Pea Risotto
November 8, 2008Laughing Cow Green Pea Risotto
Gluten-Free, Fresh & Delicious: Laughing Cow Green Pea Risotto
By Vanessa Maltin,
NFCA Director of Programming & Communications
Ingredients
- 6 tablespoons olive oil
- 1 cup yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 1/2 cups Arborio rice
- 3 cups vegetable stock
- 1 cup frozen peas
- 2 cups dry white wine
- 3 triangles Laughing Cow Garlic & Herb cheese
- Salt, to taste
- Pepper, to taste
In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.
Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in frozen peas.
Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine stir in Laughing Cow Garlic & Herb cheese. Allow cheese to melt for about two minutes while stirring constantly. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.
See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.
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TAGS: VEGETARIAN, SIDE DISHES
Summer Fruit Platter
October 17, 2008Summer Fruit Platter
Ingredients:
- Fresh cherries
- Strawberry slices or whole
- Apple slices
- Kiwi, cut in half or star shaped halves
- Honeydew, sliced into spears or cubes
- Green grapes
- Dark seedless grapes
- Small plums, sliced
Directions:
1. If you have a three-tiered tray, top each level with a doily. Cut a hole in the middle if it is the correct size or cut a few pieces to fit each level accordingly.
2. Place your fruit in “clumps” of their own category. Arrange the fruit so no two colors are close to each other – it adds contrast and excitement to the arrangement.
3. If you do not have a three-tiered tray, then various platters of shapes and sizes on a table will also look beautiful. You can even add cheeses if you are indoors or have air-conditioning available.
4. Occasionally refresh your platter (and even the doilies) to add new fruit as people munch away.
Stay cool and enjoy your summer!
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TAGS: VEGAN, SIDE DISHES, FOR KIDS, DESSERT, DAIRY-FREE, APPETIZERS/SNACKS
Cauliflower Mashed Potatoes
October 14, 2008Cauliflower Mashed Potatoes
Ingredients:
- 4 ½ cup cauliflower
- ¾ cup cashews, soaked in water for 4 hrs. (optional)
- 2 Tbsp. olive oil
- 1 ½ tsp. salt
- 1 Tbsp. lemon juice
- 1 medium garlic clove
Directions:
Blend all ingredients together. If you’re using a Vitamix blender, blend fast and long enough to heat up.
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TAGS: FOR KIDS, VEGAN, THANKSGIVING, SIDE DISHES, PALEO, HOLIDAY, DAIRY-FREE
Garden Vegetable Risotto
October 10, 2008Garden Vegetable Risotto
Gluten-Free, Fresh & Delicious: Garden Vegetable Risotto
By Vanessa Maltin,
NFCA Director of Programming & Communications
Ingredients
- 6 tablespoons olive oil
- 1 cup yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 1/2 cups Arborio rice
- 3 cups vegetable stock
- 1 cup button mushrooms, sliced
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 1 cup green peas
- 2 carrots, peeled and cut into thin strips
- 2 cups dry white wine
- 2 cups grated parmesan cheese
- Salt, to taste
- Pepper, to taste
In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.
Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in mushrooms, zucchini, squash, peas and carrots.
Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine, add parmesan cheese. Allow cheese to melt for about two minutes. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.
See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.
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TAGS: VEGETARIAN, SIDE DISHES, DINNER
Beet and Orange Salad
May 5, 2008Beet and Orange Salad
From Chef Oonagh Williams of Royal Temptations Catering
Ingredients:
- 4 small beets cooked and peeled, or use roughly half of a 15 oz. can of small whole beets
- 1 Tbsp. balsamic vinegar
- 3 Tbsp. orange juice
- 1 tsp. Dijon mustard (make sure it’s gluten-free)
- 2 tsp. maple syrup or honey
- ½ cup olive oil
- Salt and pepper
- Greens of 2 green onions, sliced thinly
- 2 Tbsp. fresh parsley
- Zest of half an orange
- Fresh orange, clementines etc., segmented, or small can of mandarin oranges
- Romaine or butter lettuce, shredded
- 4 oz. goat cheese
- ½ cup chopped nuts
Directions:
1. Put balsamic vinegar, orange juice, Dijon mustard, maple syrup, salt and pepper in a container large enough to take vinaigrette and beets. Mix together.
2. Add olive oil, parsley and green onions. Mix it all together using an immersion blender until herbs are chopped and vinaigrette begins to thicken. Taste and adjust seasonings, sweetness, etc.
3. Cut beets into ½ inch cubes using a fluted cutter for a prettier presentation. Add beets to half of the vinaigrette. Preferably leave beets in the dressing for a few hours for flavors to develop.
4. Divide shredded lettuce between two plates. Top with beets in vinaigrette and a few slices of goat cheese (or whichever cheese you prefer). Add some slices of orange
5. Finish with chopped nuts or crushed nut brittle and a drizzle of orange vinaigrette.
Tips and Alternatives:Cook the beets in boiling water, or you can microwave them in a microwave safe bowl with a cover, 2 tablespoons of water and 2 small beets for about 8-10 minutes.
Choose whatever cheese or nuts you would like to top the salad. Omit them for dairy-free or nut-free.
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TAGS: VEGETARIAN, SIDE DISHES, APPETIZERS/SNACKS
Butter Hollandaise Sauce & Dairy-Free Hollandaise Sauce
Butter Hollandaise Sauce & Dairy-Free Hollandaise Sauce
From Chef Oonagh Williams ofRoyal Temptations Catering
This makes only a small quantity, just right for 2 people.
Ingredients:
- 1 egg yolk at room temperature
- 1+1/2 tsp. lemon juice (Please use a real lemon and not the bottled stuff)
- ¼ tsp. gluten-free Dijon mustard
- 2 Tbsp. heavy cream
- 2 Tbsp. butter
Directions:
- In a 2 cup glass jug that is wide enough for an immersion blender. Blend egg yolk, mustard, salt and pepper.
- Heat lemon juice in microwave for just a few seconds. With the immersion blender running, pour lemon juice onto the egg and keep running for a few more seconds.
- Melt butter in microwave, add cream and heat until just ready to boil over.
- With immersion blender already running, pour butter and cream mix over egg mix and continue to run as sauce thickens.
- If sauce is not thick enough, then microwave at 10% power for literally a few seconds at a time. Do not cook at a higher temperature or longer time or you will get scrambled eggs. Whisk sauce with a small whisk each time you stop microwave. Sauce is ready when you can draw your clean finger through the sauce on the back of a spoon and sauce stays either side of the line. Immediately spoon onto casserole or refrigerate sauce overnight and spoon cold sauce onto hot dish.
Dairy-Free Hollandaise Sauce
I know so many of us with celiac disease are either dairy-free as well. My son and cousin are both dairy-free. However, many of us will fight to the bitter end to keep eating our dairy. So, while I am not willing to give up dairy, I certainly have family and friends that need dairy-free but still want foods that taste delicious. Plus, if I can make something dairy-free and delicious while lowering cholesterol or calories, that’s good for everyone. I’ve also made made my English lemon curd with coconut oil, it works and is tasty, but there is a definite coconut taste to me.
I made this over Christmas for my friend Gina Sandora, who has a dedicated gluten-free bakery (Allergeena) in Portland, Maine. Her stomach is happier when she limits the dairy and face it , Hollandaise, is really high in dairy. I add parsley and green onion to give more flavor. The whole meal we enjoyed was gluten-free and dairy-free. Both of our husbands are still wheat eaters. I even whipped in coconut cream instead of cream for the frozen dessert.
Ingredients:
- 1 egg yolk at room temperature
- 1+1/2 tsp. lemon juice (Please use a real lemon not the bottled stuff)
- ¼ tsp. gluten-free Dijon mustard
- 2 Tbsp. coconut cream (I used Aroy-D brand. Pure Asian coconut cream, not sweetened cream of coconut. Do notuse a “lite” coconut milk. The ones I’ve seen in the stores are thickened with a lot of gums, but to me the flavor is disappointing. And you are trying to make sure you have flavor.)
- 2 Tbsp. coconut oil, melted (Coconut oil is solid at room temperature, the same as butter, and you want that, not just a liquid oil. I melted some coconut oil and thenI measured out the 2 Tbsp. You need to be accurate with this small of a quantity.)
- 1 Tbsp. green of green onions
- 1 Tbsp. fresh parsley
Directions:
- In a 2 cup glass jug that is wide enough for an immersion blender, blend egg yolk, mustard, salt and pepper.
- Heat lemon juice in microwave for just a few seconds. With immersion blender running, pour lemon juice onto egg and keep running for a few more seconds. Add parsley and green onions and run to chop.
- onut oil in microwave, measure 2 Tbsp., add coconut cream to the 2 Tbsp. coconut oil (coconut oil will try to harden) and heat until just ready to boil over.
- With the immersion blender already running, pour coconut oil and coconut cream mix over egg mix and continue to run as sauce thickens.
- If sauce is not thick enough, then microwave at 10% power for literally a few seconds at a time. Do not cook at a higher temperature or longer time or you will get scrambled eggs. Whisk sauce with a small whisk each time you stop the microwave. Sauce is ready when you can draw your clean finger through the sauce on the back of a spoon and sauce stays either side of the line. Immediately spoon onto casserole or refrigerate sauce overnight and spoon cold sauce onto hot dish.
About Chef Oonagh Williams
Like Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she’s tried, where she will be speaking next. Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes. E-mail at [email protected].
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TAGS: SIDE DISHES, DAIRY-FREE
Lobster, Shrimp and Asparagus Risotto
Lobster, Shrimp and Asparagus Risotto
From Chef Oonagh Williams of Royal Temptations Catering
Makes 2 very generous portions.
Ingredients:
- ½ cup white rice
- 2 Tbsp. coconut oil (or other oil of your choice)
- 3 slices gluten-free raw bacon, cut into thin strips
- Bunch of green onions (scallions, spring onions) trimmed and cut into small slices, using white and green of onion
- 1 13.5 oz. Asian-style coconut milk
- 1 tsp. gluten-free chicken stock concentrate or powdered bouillon
- ½ tsp. dried thyme
- 1 cup water
- ½ tsp. Penzeys Arizona Dreaming or smoked paprika
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. chopped fresh parsley
- Zest of half a lemon
- ½ lb. fresh asparagus, stalks trimmed and cut into 1” slices; stalks and tips kept separate
- 8 oz. cooked lobster
- 4 oz. raw, small shrimp, peeled and deveined
Directions:
1. In a 4-cup saucepan, heat oil, add chopped green onions and bacon and cook gently until softening.
2. Add rice, turn in oil and cook gently for about 2 minutes until rice is looking toasted, but not burnt.
3. Add coconut milk, water, stock concentrate, Arizona Dreaming/paprika and dried thyme. Bring to a boil, turn down to a simmer and cook covered for 10 minutes.
4. At 10 minutes, add the asparagus stalks and continue to cook for 8 more minutes. Meanwhile, cook the asparagus tips separately in small pan until crisp and tender, then drain.
5. After the 8 minutes of extra cooking add lemon zest, dill, parsley and raw shrimp, stir well and cook for 2 more minutes. You might need to add some more water so the rice dish stays moister, not dry and sticking to the pan.
6. Check that the rice is fully cooked, then turn off the heat and stir in the cooked lobster. Cover and leave for a few minutes for the lobster to heat without toughening and the shrimp to finish cooking in the residual heat.
7. Serve in bowls, topped with asparagus tips and more fresh chopped parsley.
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TAGS: SIDE DISHES, DINNER