Gluten-Free Recipes for Side Dishes



Summer Rice Salad

May 22, 2009

Summer Rice Salad


An NFCA Gluten-free favorite!

4 cups water
2 cups uncooked white rice
1 ½ teaspoon salt
½ cup fresh orange juice (1 whole orange)
½ cup olive oil
¼ cup fresh lemon juice (1 whole lemon)
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
½ teaspoon ground cinnamon
30 cherry tomatoes, halved
2 medium cucumbers, diced
1 cup sliced green onion
½ cup chopped fresh mint
8 ounces feta cheese, crumbled

Bring 4 cups water, rice, and salt to a boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed (about 20 minutes). Uncover saucepan and cook rice over very low heat until dry (about 3 minutes). Transfer rice to large bowl and cool to room temperature.

Whisk orange juice and next 5 ingredients in a small bowl to blend.

Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend.

Can be made 8 hours ahead, cover and refrigerate. Bring to room temperature and toss before serving.


<< Back to Recipes


PERMALINK
TAGS: SIDE DISHES


Homemade Corn Tortillas

April 20, 2009

Homemade Corn Tortillas


Courtesy of Ellen Allard



http://iamglutenfree.blogspot.com/


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/



<< Back to Recipes


PERMALINK
TAGS: SIDE DISHES, APPETIZERS/SNACKS


Thai Fried Rice

January 3, 2009

Thai Fried Rice


A yummy warm winter dish courtesy of:

Makes 4 Servings.

Prep Time: 10 minutes
Cook Time: 10 minutes

2 tablespoons vegetable oil, divided
1/2 cup chopped onion
1 clove garlic, minced
1/4 pound boneless skinless chicken breasts, beef or pork, cut into thin strips* (optional)
1/2 cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas
2 cups cold cooked Thai Kitchen® Jasmine Rice
2 tablespoons Thai Kitchen® Spicy Thai Chili Sauce
1 tablespoon Thai Kitchen® Premium Fish Sauce
1 egg, lightly beaten

* Or use 1/4 pound peeled and deveined small shrimp (optional)

HEAT 1 tablespoon of the oil in large skillet on medium-high heat. Add onion and garlic; cook and stir about 30 seconds or until garlic is lightly browned. Add meat and vegetables; cook and stir 3 minutes or until meat is cooked through.

STIR in Jasmine Rice, Thai Chili Sauce and Fish Sauce; cook and stir 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 tablespoon oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.

Test Kitchen Tip: For an extra kick, serve with additional Thai Kitchen® Spicy Thai Chili Sauce on the side.

Nutrition Information Per Serving: 265 Calories, Fat 9g, Protein 6g, Carbohydrates 40g, Cholesterol 53mg, Sodium 521mg, Fiber 1g.


<< Back to Recipes


PERMALINK
TAGS: SIDE DISHES, DINNER, DAIRY-FREE


Whitefish & Yellow Pike Gefilte fish

November 17, 2008

Yields 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:

  1. Place all ingredients in a large pot.
  2. Fill one-third to one-half full of water. There should be enough water to cover the fish that will be added later.
  3. 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:

  1. In a blender, whip up onion, eggs and most of the carrot.
  2. Combine mixture with with ground fish and seasonings. Mix well and set aside.
  3. Prepare basic fish sauce and heat to boiling.
  4. 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.
  5. 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.
  6. 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.
  7. Chill and serve.


<< Back to Recipes

 

PERMALINK
TAGS: SIDE DISHES, HOLIDAY, APPETIZERS/SNACKS


Balsamic Caramalized Onions

November 14, 2008

Balsamic 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.


<< Back to Recipes


PERMALINK
TAGS: VEGETARIAN, SIDE DISHES


Laughing Cow Green Pea Risotto

November 8, 2008

Laughing 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.


<< Back to Recipes


PERMALINK
TAGS: VEGETARIAN, SIDE DISHES


Summer Fruit Platter

October 17, 2008

Summer 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!


<< Back to Recipes


PERMALINK
TAGS: FOR KIDS, VEGAN, SIDE DISHES, DESSERT, DAIRY-FREE, APPETIZERS/SNACKS


Cauliflower Mashed Potatoes

October 14, 2008

Cauliflower Mashed Potatoes

Gluten-free cauliflower 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.


<< Back to Recipes


PERMALINK
TAGS: VEGAN, THANKSGIVING, SIDE DISHES, PALEO, HOLIDAY, FOR KIDS, DAIRY-FREE


Garden Vegetable Risotto

October 10, 2008

Garden 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.


<< Back to Recipes


PERMALINK
TAGS: VEGETARIAN, SIDE DISHES, DINNER


Beet and Orange Salad

May 5, 2008

Beet 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.


<< Back to Recipes


PERMALINK
TAGS: VEGETARIAN, SIDE DISHES, APPETIZERS/SNACKS