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Gluten-Free Recipes


Gluten-Free Recipes for Side Dishes

No Bake Easter Sweet Cheese Mold

Also known as Lithuanian Flowerpot cheese (saldus sūris) or Russian Paskha

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

 

This recipe makes 2 x 1 lb cottage cheese or sour cream tubs, washed well, holes poked in bottom for drainage and lined with damp cheesecloth. Or new plastic flower pots. People in my Lithuanian cooking demo said it was like a cheesecake.
 

“This rich and lovely addition to the Easter table is reputed to be of Russian origin, but is described as sweet cheese in books on Lithuanian traditions” - Treasures of Lithuanian Cooking. From(1960’s) Time-Life Foods of the World -Russian Cooking. “The Paskha is meant to be a marvel of cottage cheese, rich cream, eggs, raisins, almonds and candied fruits deposited in a four-sided, perforated wood frame in the shape of a truncated pyramid. The mold is lined with cheesecloth and weighed down so that the surplus liquid in the ingredients can seep out. The mold has more than a purely utilitarian function; it usually has a cross and an XB design carved on its inner sides, so that when the paskha emerges it is already decorated. XB stands for the Cyrillic initials of Christos Voskres, the greeting given at Easter Saturday Midnight Mass (therefore being Easter Sunday) of “Christ is risen” “Truly He is risen.” If the mold doesn’t have this imprint then the letter are spelled out on the outside of the cheese in fruits and nuts and they continue to celebrate for the next three days." (The molds are available to buy on Amazon).
 

The original recipes would have used whisked raw eggs and sugar to enrich the cheese. In today’s salmonella-conscious world we either make an egg custard or purée hard boiled egg yolks. For cheese now we can buy the ‘Friendship’ brand of Farmers cheese or cottage cheese that we drain and then puree. They would have forced the cottage cheese (which would probably have been home made) through a sieve to give the smoother texture. We have the food processor.

 

Gluten-Free No Bake Easter Sweet Cheese Mold

 

Ingredients:

 

  • 1lb Friendship brand farmers cheese –Market Basket, sold in 1 lb packages in specialty cheese section for about $4/lb (500g). Not Andrulis brand which is a slicing farmers cheese
  • ¾ c (5+3/4 oz, 160 g)  sugar
  • 4 oz (112g) cream cheese at room temperature, cut into pieces. I buy Market Basket’s own lite.
  • Yolks of 3 large hard boiled eggs
  • Grated zest of ½ lemon
  • Grated zest of 1/2 orange
  • 3/4 c (6 fl oz, 180 ml) of heavy or whipping cream
  • ½ tsp (3 ml) gf vanilla extract
  • 1/4c (40g, 1+1/2 oz) golden raisins (sultanas)
  • ¼ c candied orange peel - optional
  • 1/3 c (2 oz, 55g) finely chopped blanched almonds

Directions:

1. Put the farmers cheese, cream cheese, sugar, cream, egg yolks, orange and lemon zest in a food processor and process until the mix is extremely smooth.  Depending on sharpness of food processor blade, you might only get it to tiny dots of cheese not puréed totally smooth. With my new blade mix became very smooth, runnier than instant jello vanilla pudding.  Transfer to mixing bowl.

2. Add vanilla, raisins, almonds and fruit and stir well to combine.

3. Line a clean, unused 4 c flowerpot (plastic is fine) with a double layer of rinsed and squeezed-dry cheesecloth. Or 1 or 2 lb cottage cheese/ricotta/sour cream etc tub, rinsed, holes poked in the base.  Spoon the cheese mix into the lined pot, smooth the surface, fold the ends of the cheesecloth neatly over the top. Place a saucer or plastic lid that fits inside rim of container, on the cheesecloth, then a 2lb weight such as a can on top of the saucer.  Stand the flowerpot upright in a bowl large enough to drain into with enough space under bottom of flower pot so it is not sitting in drained liquid. (I made 2 smaller flower pots)

6. Refrigerate for at least 8 hours.  

7. Discard any liquid that drained out. Unmold the sweet cheese onto a serving plate and carefully remove the cheesecloth.

Cookbooks say this will keep refrigerated for a week once removed from cheesecloth.
 

 

 
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Tags: Side Dishes, Dessert, Holiday

Warm Olive and Artichoke Dip

From Cindy Gordon of Vegetarian Mamma

 

This post is sponsored by Crunchmaster®. The opinions are my own.

Because of the name, I am sure that you guessed that olives and artichokes are the stars of this dish. They pretty much run the show in the flavor department.

For this recipe, I used canned olives and canned artichokes.  If you have one of those fancy olive bars in a local grocery store the olives and artichokes from there will work too!

Gluten-Free Warm Olive and Artichoke Dip

The other ingredients are:

  • Yogurt
  • Cream cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Crunchmaster crackers for dipping

It is a pretty simple list of ingredients.  The best part is that you can easily prep this artichoke dip recipe ahead of time and then bake it on game day!

I am not kidding when I tell you that once your guests see this hot artichoke dip become all golden and bubbly, they will not be able to resist it!

CLICK HERE TO GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

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Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Sweet Slice Ham with Cranberry Chutney

Courtesy of Boar's Head

This sweet and tangy cranberry chutney perfectly complements the rich flavor of our Sweet Slice Boneless Smoked Ham for an elegant dish worthy of any holiday gathering. 
Gluten-Free Sweet Slice Ham with Cranberry Chutney 

Ingredients: 

Directions:
  1. Heat the juice in a small saucepan and add the red wine vinegar.
  2. Add the dried cranberries, cover and let steep 15 to 20 minutes.
  3. Stir in the spices, onion sauce, and mustard. The chutney can be cut into smaller portions if desired.
  4. Serve slightly warm along with ham slices, or store in the fridge until ready to use.
 
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Tags: Lunch, Appetizers/Snacks, Side Dishes, Dairy-Free, Thanksgiving, Holiday

Crispy BBQ Chicken Wings

Courtesy of Crunchmaster

gluten free chicken wings recipeGluten-Free Crispy BBQ Chicken Wings
Makes roughly 30 chicken wings

Ingredients:

  • 2 x 4.5 oz. Bags of Crunchmaster® Multi-Grain Sea Salt Crackers
  • 4 lbs. Chicken wing drumettes
  • 1 Cup gluten free barbeque sauce, use divided
  • 1/2 Cup honey, use divided

Directions:

  1. Pour 3/4 cup of the barbeque sauce and 1/4 cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.
  2. Preheat oven to 450°F. Spray two baking sheets with gluten free, non-stick cooking spray.
  3. Grind the Crunchmaster® Multi-Grain Sea Salt Crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten free, non-stick cooking spray. Bake for 25—30 minutes or until browned and cooked thoroughly (registering 165°F on an instant read thermometer inserted into the thickest part of the wing).
  4. Combine the remaining 1/4 cup barbeque sauce with the remaining 1/4 cup honey and serve with the wings for dipping.
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Tags: Lunch, Dinner, Appetizers/Snacks, Side Dishes, For Kids

Green Bean Casserole

Courtesy of Crunchmaster 

Gluten-Free Green Bean Casserole

Ingredients: 

  • 1/3 cup Crunchmaster® Roasted Vegetable Multi-Grain Crackers, finely crushed
  • 1 large Vidalia onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 cups button mushrooms, thinly sliced
  • 1 pound fresh green beans
  • 2 tbsp. olive oil
  • 1 ½ cups 2% milk (or dairy-free milk)
  • 2 oz. fresh goat cheese, crumbled
  • ½ cup slivered almonds

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet, sauté onions and garlic in oil for 20 minutes or until caramelized. Add mushrooms and milk.
  3. Meanwhile, steam green beans in a large pot over medium heat for 4 minutes; transfer to a bowl of ice water. Drain and set aside.
  4. Transfer green beans into prepared baking dish. Cover with creamy onion mixture and goat cheese. Top with crushed Crunchmaster Crackers and almonds.
  5. Bake for 15 minutes or until golden brown.
  6. Serve warm.
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Tags: Appetizers/Snacks, Side Dishes, Thanksgiving, Holiday

Cornbread

An easy and delicious recipe for gluten-free cornbread... perfect for the holidays... and can be made dairy-free easily as well!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Cornbread

Ingredients:

  • 3/4 cup (3 oz, 84g) my gluten-free flour mix
  • 1/2 c (2 oz, 56g ) gluten-free almond meal or almond flour for better nutrition or use 1+1/4 cups gluten-free mix
  • 1 cup (4+1/2 oz, 126g) gluten-free cornmeal
  • 1 tbsp (15 ml) gluten-free baking powder
  • ½ tsp (3 ml) salt - you will probably have to adjust the amount of salt after first time of baking to your personal taste preference. I found without sugar the corn muffins needed more salt
  • 1/4 tsp xanthan gum
  • 1 Tbsp (15 ml) potato flour (not potato starch) - optional but makes moister bread - grind instant potatoes in your food processor to make potato flour
  • 6 tbsp (90 ml) sugar -also decrease after first baking if cornbread is too sweet for you. I don’t find it particularly sweet. I’m lazy and just use 1/3 c (80ml) sugar, quicker
  • 1 tsp (5 ml) gluten-free vanilla extract
  • 3 large eggs or 2 large eggs and ¼ cup egg substitute or all egg sub. -Papetti is meant to be gf and no onion etc.
  • 2/3 c (160 ml) milk (I use fat free). I have also used buttermilk, lactose free milk and almond milk
  • 1 stick of butter/Earth Balance/coconut oil (4oz, 112g) melted or ½ c (120 ml) olive oil (even a mix of evoo and regular olive oil)

Directions:

1. Preheat oven to 350*

2. Mix all the dry ingredients together.

3. Whisk egg, milk, butter or oil and vanilla together.

4. Pour wet mix over dry mix and gently stir together. Don’t over work, you can use an electric mixer, but do make sure to mix in all the dry bits. They don’t disappear on baking. Mix will look very wet so leave batter for about 2 minutes when it will have thickened due to baking powder and xanthan gum.

5. Divide up amongst greased muffin top pans, 8x8 or greased muffin pans. If you use muffin top pans, wet your fingers and spread the mix out to edges and only about ½ fill muffin top pans. Use a scant ¼ cup measure for muffin tops. I measure oil in ¼ cup measure and then use oily cup to scoop out batter which glides out of cup because of oil.

6. Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored if you are going to toast them. They don’t mound above the pan but rise evenly. Regular muffins and 8x8 pan I cooked until golden on top. Each oven is different so start checking at 12 minutes and even cook longer than 15 minutes, sometimes it seems to take 20 minutes to cook. Dark colored pans will brown outsides before inside is cooked through. I literally poke a fork into middle of biggest muffin or center of 8 x 8 to see that it is cooked through. A moister gf batter often takes longer to cook than regular flour batter.

Remove from oven and let cool for 10-20 minutes before removing from pans. I do toast the muffin top shape or just nuke them.

7. OR put batter into greased 8 x 8 pan and bake at 350* for about 35 minutes. I dig in to bottom center of pan to see that corn bread is cooked throughout. It frequently feels firm on top, nicely browned, but when you dig to bottom of center it is still wet raw.

Remove 8x8 from oven, cool and then eat as corn bread, use for corn bread stuffing, or cut into squares, and then cut in half to make a corn bread sandwich. Really good.

I cut corn bread pan into 3 inch squares, cut it in half and then toasted it, spread with mayo etc topped with turkey and tomato and ate as two pieces/open face sandwich. Far too messy to try and eat as a sandwich. My son totally approved of cooked bacon on top of warm cornbread as a breakfast.

Make mini muffins in cases set in mini muffin pans for less clean up.

NOTES: I have tried this with melted butter and fat free milk. That’s the best flavor for muffin or toaster cake in my opinion. But olive oil substitute is still excellent and has no cholesterol.

I make it with earth balance butter substitute and plain almond milk for my son. It doesn’t have the gold color of butter and looks very pale. But my son happily ate it. But it definitely doesn’t have the taste from butter.

I use oil for the corn bread, same fat calories but reduced cholesterol from not using butter. I have made it with egg replacer or flax seed meal egg replacement. I notice flavor of flax seed. With egg replacer it is more like a corn bread short bread toaster cake but my cousin was very happy with gf, cf and soy and egg free.

Get cooking hints and a recipe for turning this into gluten-free stuffing on Oonagh Williams' website!

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Tags: Breads, Side Dishes, Dairy-Free, Thanksgiving, Holiday

Curried Butternut Squash Soup

This gluten-free soup is a good starter for people not sure of curry since it adds just a lift of a different flavor to a soup that is very mild. Perfect for fall!

butternut squash soup recipeFrom Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This is a warming soup, both in the fact that it is a hot soup but also the curry provides additional inner warmth. It's a good starter for people not sure of curry since it adds just a lift of a different flavor to a soup that is very mild. The squash, apples and carrots make a sweeter soup.

Gluten-Free Curried Butternut Squash Soup 

Ingredients:

  • 20 oz bag frozen squash cubes, preferably thawed (about $1.20 a bag in my grocery store)
  • 1 large onion, peeled and chopped
  • 2 Granny Smith apples peeled, cored and chopped
  • 2 ribs/stalks celery, washed and chopped – older outside stalks of celery can be stringy even when puréed
  • 2 large carrots, peeled and chopped
  • 1 tbsp gluten-free mild tikka masala curry paste – (if you really don’t want the curry flavor, I have made a similar variation of carrot ginger soup with butternut squash and vegetables by adding 2-3 tablespoons of fresh ginger to soup instead of curry paste. Or perhaps some red pepper flakes or hot peppers and cilantro)
  • 2 tbsp butter or olive oil
  • 6 c water with 1 tbsp gluten-free chicken stock concentrate (I use Orrington’s labeled gluten-free, $4 for 12 oz container) or chicken stock
  • fresh nutmeg
  • salt and pepper to taste
  • 1 tsp brown sugar
  • 1 c half and half or light cream, fat free half and half, evaporated skimmed milk or Asian brand of coconut milk
  • 1/2 c (2oz) grated Swiss cheese or strong cheddar (optional)

Directions:

Make an herb packet (bouquet garni) of 1 bay leaf, some parsley stalks and1/2 tsp dried thyme in a small coffee filter bag tied shut and let it cook with vegetables for the half hour. Remove for puréeing and return to soup if you are not yet ready to serve soup or will be refrigerating leftovers.

Note that the smaller you chop the vegetables, the quicker they will cook. Chop all the vegetables the same size. But note that if you chop vegetables in food processor they tend to be too small to be puréed by the immersion blender and need to be puréed in food processor. Squash cooks down quite quickly since it is frozen and then thawed.

1. Melt butter in a large saucepan. Add apple and raw vegetables, stir well and cook, covered, gently for about 10 minutes until softening, this is known as sweating and brings out the natural sugars in the vegetables. Add squash and stir well.

2. Stir in curry and cook for one minute. Add stock, bring to boil, cover and simmer for 30 minutes or until all vegetables are tender.  The length of cooking time will depend on whether the squash was frozen to start with and how large you cut all the fruit and vegetables. Obviously frozen squash and large pieces of vegetable will take longer.

3. Remove herb packet and use an immersion blender in the pan or purée in a processor.

4. Add half and half/cream and cheese. Then once cheese has melted, season to taste with salt, pepper and nutmeg. I often just offer shredded cheese on the side so people can add their own.

5. For an individual serving. Mix 1 tablespoon sour cream with chopped parsley, celery leaves and green of green onions, all finely chopped and spoon into a Ziploc bag. Cut off tip and pipe little dabs of mix in a circle on soup. Draw a knife through sour cream dabs to make a pattern or pipe sour cream in a whirl.

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Tags: Appetizers/Snacks, Side Dishes, Soups/Stews

Gluten-Free Nachos

Cheese sauce, beef, and corn... oh my!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Locally, some restaurants have been 'expanding' what they put on nachos. I've had and made nachos with cheese and added cooked bacon, sour cream, olives. I've also been playing around with the 3 cheese queso dip. Yes, queso is cheese in Spanish. There's lots of recipes for this and making them seems to depend on where you live for availability of ingredients.  Many of them quote White American cheese, from both grocery store and restaurant. White American melts wonderfully but it is processed, so not the healthiest cheese. From labels I've read, it has double the sodium of regular cheddars and my mouth was very aware of how salty sauce was. Another recipe had smoked Gouda cheese. Again many versions are processed not regular Gouda and double the sodium as well, but a lovely smoky flavor. Use the cheese sauce for nachos, scalloped potatoes, add to mashed potatoes, a stand alone dip - devoured, I even put it on top of a cheese lasagna.

What I do, vary as you like, what you have, but so easy for a meal anytime with ingredients sitting in the fridge after busy day at work, kids starving and something they can assemble without you. As you can see from list of ingredients, very similar to my Mexican salad, so you can do both for week night rotation. Arrange tortilla chips on jelly roll pan and sprinkle with cheese to melt in oven, or arrange chips on individual plates, sprinkle with cheese and microwave.  Then let everyone choose their own toppings, like a taco bar. 

Gluten-Free Mexican Nachos

Ingredients:

  • Tortilla chips – I like Tostitos original as they're flat and crispy and labeled gf.
  • Mexican cheese, either a mixed blend of cheeses or one of the blocks of Mexican cheese you can crumble.
  • Cheese dip (see below)
  • Cooked beef (see below)
  • Deliberately leftover, fresh corn roasted or bbq'd, niblets cut off
  • Salsa of your choice
  • Tomatoes, cut up
  • Avocado, peeled, deseeded and cut into small cubes.

Cheese Dip

  • 2 cups, 16 oz, 480 ml, half and half, or whole milk
  • 8 oz, 250 g soft cream cheese
  • 8 oz, 2 c, 250 g sharp cheddar shredded
  • 8 oz, 2 c, 250 g  Smoked Gouda, shredded. Cut off any dark outer skin as it doesn't melt well
  • 1-2 cloves garlic, peeled and crushed.
  • I like to add an Al Fresco sweet spicy gluten-free chicken sausage, skin removed, 1/4'd lengthwise and cut into small slices
  • some green of green onion thinly sliced
  • chopped cilantro if you want
  • add some pepper flakes or smoked paprika, or substitute pepper jack.  Add salsa, chopped tomatoes or roasted hot peppers to sauce
  • no extra salt

Cheese Dip Directions

1. Gently melt half and half, cheeses and garlic until smooth.  Add rest of ingredients. Add some more milk if very thick.

Beef Topping

  • Make and keep in fridge for nachos, salad, tacos, baked potatoes. Add to chili 
  • 1-1+1/2 lbs (750g) ground beef or ground turkey
  • one medium onion, peeled and finely chopped
  • 2 cloves garlic peeled and crushed.
  • 1 tablespoon (15 ml) ground cumin
  • 1 tsp (5 ml) smoked paprika or pepper flakes, Tabasco to taste
  • salt and pepper to taste

Directions:

1. Heat a 4 cup (1 ltr)  pan over medium heat.

2. Add meat, onion, garlic and gently fry until meat is browning and producing fat.  I find with ground turkey you often have to add a tablespoon of oil to stop meat sticking.

3. Add spices and 1/4 c (60 ml) water, cover and cook for about 10 minutes over low heat. Watch meat doesn't burn and that it is cooked at end of time. Add salsa or substitute salsa for water.

Then assemble the nachos.

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Tags: Lunch, Appetizers/Snacks, Side Dishes

My Father's Real Mayonnaise

A simple gluten-free recipe for homemade mayonnaise that can be jazzed up with spices for a variety of dishes!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

My father always made real homemade mayonnaise, in a bowl with a whisk. It was velvety smooth, just as it has been made for centuries. For years I made mayo in food processor using his quantities along with lots of fresh herbs from my garden, then I found this immersion blender version. It's very very quick and an immersion blender is far cheaper and takes up so much less space than a food processor.

I now also serve this mayo as a dip with veggies or add garlic to make aioli for beef fondue. Spice it up any way you like!

Gluten-Free Mayonnaise from Scratch

Ingredients:

  • 1 large egg, room temperature
  • 1/2 tsp (3 ml) salt
  • 50 ground pepper
  • 1 tsp (5 ml) sugar
  • 1/2 tsp dry English gluten-free mustard or jarred mustard
  • Green of 2 green onions, cut small
  • 1/4 c loose fresh parsley
  • 1/4 tsp garlic powder or fresh chopped garlic
  • 3/4 c + 2 tbsp (210 ml, 7 fl oz) neutral flavored gluten-free oil, I use avocado oil
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 tbsp (15 ml) genuine white wine vinegar or lemon juice
  • Boiling water, if needed
  • 15.5 oz (440 g) empty jar (such as one used for salsa) - you want a jar the head of an immersion blender can fit into

Directions:

  1. Put salt, pepper, sugar, mustard, vinegar and herbs in jar. Add oil. Add egg.
  2. Wait for egg to fall to bottom of jar – room temperature egg, it falls almost immediately.
  3. Insert immersion blender almost to the bottom of jar, you need to leave a space for blender to start pulling up ingredients and blend. It won't work if you have blender at top of jar. Egg needs to be allowed to form an emulsion with oil and egg is at the bottom of jar.
  4. Turn on immersion blender, run slightly above bottom of jar, for about 20 seconds and then very slowly raise the blender up from the bottom. By the time you reach top of jar everything should be nicely blended, all oil blended in. Run blender a little longer if you need to. If it doesn't seem to be thickening push blender to bottom of jar again and run a little longer.
  5. Remove blender, taste and adjust seasoning as needed. It can be difficult to remove blender from jar as there's very little space. If mayo is too thick, add boiling water teaspoon at a time.

Note: herbs will make mayo either completely green or flecked with green. Of course you can make plain mayo and then finely chop herbs and add them on top to keep the white color.

 
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Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Chilled Beet Soup

This chilled gluten-free Lithuanian soup, also known as šaltibarščiai (pronounced shaltee-barsh-chay), is ideal for a summer luncheons and garden parties.

Fgluten free beet soup recipe rom Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I gave Lithuanian cooking classes demos for about 10 years at our local ethnic library and spent July 2005 in a Lithuanian language course at the University of Vilnius, capital of Lithuania. And no, I am not of Lithuanian descent, but I was given so many old and new Lithuanian cookbooks, tried the recipes, made them for class and was told they brought back memories of grandmother making them. This particular recipe is a mix of two cold beet soup recipes. One is taken from the Lithuanian Heritage magazine and the other is from ‘Treasures of Lithuanian Cooking.’ The recipes are almost identical as to ingredients. Now I give talks with vibrant photos of Lithuania with history, culture, and a gluten-free Lithuanian buffet to libraries, clubs etc.

Chilled Beet Soup

Makes about 12 half-cup servings

Ingredients:

  • About 1 lb raw beets, cooked, peeled, and shredded in food processor 
  • Half a European cucumber, peeled, quartered lengthwise and finely diced
  • 2 eggs, hard boiled, peeled and finely diced - optional
  • 4 green onions, leaves only finely scissored
  • 2 c buttermilk (I buy Kate's of Maine that is genuine buttermilk, labeled gluten-free, not from a culture)
  • 1 c cold water or beef broth
  • ¼ tsp sugar or honey or more to taste once chilled
  • salt and pepper
  • ¼ c sour cream (or more) 
  • 2 tablespoons finely chopped fresh dill – dill is a strong flavor, so don’t add too much at first

Directions:

1.Mix all the ingredients together and chill for 1-2 hours or overnight. The flavor does improve on chilling as everything melds together.

2. Taste after chilling and add more salt, pepper or herbs to taste.

Traditionally this soup is served with a dollop of sour cream (100% of course – Friendship brand is most authentic) in the middle of each bowl and an individual plate of slices of hot, plain boiled potato. You take a spoonful of hot potato from the plate and dip the spoon into the cold soup so you get the contrast of hot and cold in each mouthful.  It tastes really good this way.

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Tags: Lunch, Appetizers/Snacks, Side Dishes, Soups/Stews
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