Gluten-Free recipes!

A fun and quick little appetizer I pulled from an issue of Cooking Light Magazine.  Whether topped on the cracker or used as a dip, this was a tasty success!

Ingredients:

Ricotta cheese – I just bought a small container from the store but feel free to make your own

10 oz package of frozen sweet peas

1 cup fresh mint

1/4 cup good quality olive oil

pepper – to taste

Combine all ingredients in a…

I searched long and hard for a traditional shortbread recipe for gluten-free baking, and in the end I found a bunch but none that I really liked.  So I took the measurements and went with my own flour combination.  In the end it was absolutely delicious and I look forward to making this recipe again!  Serve them alongside some strawberry jams, or pick your favorite flavors.

Ingredients:

1 1/4…

  I found a receipt for cookies with hazelnuts as a base, ground up, and I thought, why not just use hazelnut flour?  So I gave it a shot, and while the original recipe said these were crispy, mine were chewy, which is the way I like my cookies!

Ingredients:

2/3 cup gluten-free hazelnut flour

1/2 cup gluten-free almond meal/almond flour

4 egg whites

1 1/4 cup sugar

1 tsp vanilla

Preparation:

Heat…

  I found this recipe for twice cooked shrimp in the recent edition of Cooking Light and thought it would be yummy tossed with some pasta.  But they’d be great alone or in a salad!

Ingredients:

35 to 40 shrimp – remove tails

2 to 3 green onions – chopped

olive oil – to coat pan with some leftover

2 to 3 garlic cloves – chopped but not too fine

about 3 tbs chopped fresh parsley

3 tbs butter

gluten…

  A fun and tasty appetizer with the sweetness of the tomatoes combined with the subtle saltiness of pancetta!

Ingredients:

2 large, firm heirloom tomatoes – sliced for the base

1 heirloom tomato – chopped

1/4 cup chopped pancetta

eggs – 1 for each tomato slice

2 tbs balsamic vinegar

2 tbs sugar

2 to 3 green onions – chopped fine

fresh chopped parsley – enough for just a pinch on top of each egg

The hardest thing for me to find but one of my favorite snacks!  Simple to cook also.

Ingredients:

1 lb of shishito peppers (if you want to make more, just use more olive oil and salt than this calls for)

2 tsp garlic salt

2 tbs oilve oil

Preparation:

Heat the olive oil in a large skillet.  Once hot, add the shishito peppers.  Cook for 8 minutes on medium heat, tossing every now and then to get…

Blue Corn Crusted Tilapia with Creamed Corn

Quick and easy when made alongside my gluten-free blue corn muffin recipe.  If not making muffins, just crust the fish with a little blue corn flour or corn meal, for the same effect.

  Ingredients:

1/4 cup batter leftover from muffins – see Blue Corn Gluten-Free muffin recipe for ingredients otherwise use blue corn flour or corn meal alone

tilapia filet

enough olive oil to thickly coat the…

Blue Corn Muffins – gluten free!

  A quick variation on a more traditional corn muffin recipe resulted in these soft, tasty treats!  A perfect addition to dinner.  I made a small batch – this yielded four muffins with just a little batter left over, which I used to make a crust on a fish recipe I’ll post later!

Ingredients:

1/3 cup gluten free blue corn flour

1 egg

4 tbs sugar

1/4 cup sour cream

1/4 cup creamed corn (I saved the…

Creamy and Spicy Shrimp Pasta

  I saw this on TV and modified it a bit to be gluten-free and tasty!  The good thing is that you can modify the spice levels to your taste!

Ingredients:

Pasta – I used a gluten-free spaghetti but angel hair or even linguini would be good too

shrimp – about 1 lb for two people works well

tomatoes – I used about a 1/2 cup of golden grape

2 tbs fresh chopped basil

2 to 3 garlic cloves – chopped

1…

Gluten-free Pasta with Scallops and Lemon Sauce

  This came from purchasing a sale package of small scallops and having a lemon sitting around handy.  It has a few steps but the end all result was pretty delicious.

Ingredients:

Pasta – I used spaghetti at about a cup per person for smaller portions

Scallops – 1 lb (small or large doesn’t matter)

1 lemon

2 or 3 cherry peppers – chopped

a few cherry or grape tomatoes

2 green onions – chopped

1…

Lemony Chicken with French Green Beans

  Another great recipe from Cooking Light Magazine with a few modifications and make gluten-free!

Ingredients:

chicken breasts

2 tbs fresh thyme

salt and pepper – as desired

1/2 cup sour cream

3 tbs gluten free flour – I used oat flour

1 1/4 cups chicken broth

1/4 pound green beans – or more if you like

1 lemon – sliced very thin

1/8 cup chopped pancetta

olive oil

Preparation:

In a large skillet,…

  For that night when I was being lazy, I threw this together and served it over pasta, but it would also be great over quinoa or rice.

Ingredients:

1 pkg crab meat – or imitation if you prefer – I used about a pound but the recipe can be adjusted for less of more

1/2 white onion – chopped

3 to 4 small peppers – I used red, yellow and orange for color – chopped

1/4 cup butter

2 tbs flour

1 tbs…

Chicken with Artichoke Sauce

I rarely follow a recipe to a T and have a tendency to adjust as I see fit however this recipe from Cooking Light sounded so good that I made very few adjustments to the original.  Instead of using rice or quinoa as a base, I used spinach, which was a delicious alternative, but I’m betting it would be great served over anything.

Ingredients:

chicken breast

salt and pepper to taste

1 14 oz can…

This is not a recipe but a recommendation for all my gluten-free companions out there.  I made this dish off the recipe on the back of the package of these Explore Asian noodles, and it was delicious! These noodles were absolutely great and I can’t wait to try some other recipes with them.  I was hesitant on the Mung Bean on the front but they were worth it and not too expensive.

Roasted Garlic and Chicken Pasta

  If you like garlic, this is the recipe for you!  I am a garlic lover and this could actually have had more garlic in it, for my tastes.  This is, as almost always, based off a recipe in Cooking Light Magazine, modified for my specific diet.

Ingredients:

1 or 2 chicken breasts

1/2 head of garlic

pasta – cooked according to package

1 cup sour cream

1/2 cup chicken broth

2 tbs butter

1 tbs…

Salmon with Hoisin Sauce

This is all about the sauce.  Use it on whatever you like for a nice sort of Thai inspired flavor.

Ingredients:

Salmon – or whatever your entree item might be!

For Sauce:

4 tbs soy sauce

1 tbs creamy peanut butter

3 tbs honey

1 tbs sesame oil

2 tbs vinegar

1 tbs hot sauce

1 tsp garlic salt

pepper – to taste

Preparation:

In a small bowl, whisk together the soy sauce and peanut butter.  Once well…

Lemon Chicken with Quinoa

  This one took a few pans to complete but was worth washing the dishes.  The sauce is mainly from Cooking Light magazine, with some slight modifications, and the rest is based on flavors I like personally.

Ingredients:

chicken breasts

salt and pepper to taste

tbs brown sugar

3 tbs soy sauce

1 tsp cornstarch – gluten-free

1 tbs cooking sherry

juice of 1 lemon – divided

olive oil

broccolini florets