Archive for the ‘side dishes’ Category
This is a gluten free, dairy free, wheat free, gfcf adaptation of Dreama’s Spoonbread recipe. This is a delicious recipe, but not for folks who dislike chunks in their cornbread! It’s somewhat similar to our cornbread recipe, but it cannot be made egg free. YUM.
This recipe is gfcf, gluten, dairy, wheat, soy, nut, peanut, fish, shellfish, and berry free. If you want an egg-free cornbread, try this cornbread recipe, as it is difficult to replace anything more than 2 eggs in a recipe. Obviously, this is not corn free either.
- 1 1/3 cups light colored gf flour (pea, sorghum, millet, amaranth all work well)
- 2/3 cups starch (corn, arrowroot, tapioca, sweet rice flour or a mix of them)
- 1 1/2 tsp (aka 1/2 TBS) xanthan gum
- 2 cups cornmeal
- 1/4 cup baking powder (this is not a misprint!)
- 1 teaspoon salt
- 2 cups liquid – first make the soured coconut milk. Then use the remainder of the coconut milk and water from rinsing out the coconut milk can to make 2 cups [remember “lite” coconut milk is simply coconut milk that is watered down!]. (or use 2 cups of your favorite milk substitute)
- 3/4 cup granulated white sugar
- 1/3 cup vegetable oil which works for your family
- 4 large eggs, slightly beaten
- 1/2 cup (1 stick) margarine, melted (we use Fleishmann’s unsalted, which has soy – for soy free, use a soy-free margarine or use 1/2 cup oil)
- 1 cup soured coconut milk (1 TBS vinegar or lemon juice, then enough coconut milk to fill 1 cup)
- 1 (14-16 oz.) can creamed corn
- 1 (14-16 oz.) can whole kernel corn
- 1 small white, yellow, or sweet onion, finely diced
- 1/2 green bell pepper, diced
Preheat oven to 350°F. Prepare a 9? x 13? baking pan with a light coat of oil or a liner such as parchment paper or Reynolds Release.
Whisk the flour, starch, xanthan gum, cornmeal, baking powder and salt together into a large mixing bowl.
In a smaller bowl, mix together the milk, sugar, oil, melted margarine and soured coconut milk with a whisk, blending until fully incorporated.
Add the eggs to the liquid mixture. Whisk in until each egg is well blended into the other liquid ingredients. Use a spoon or spatula to add the creamed corn to the liquid mixture and stir to combine well.
Make a well in the flour mixture, and add the liquid mixture into the flour mixture in small batches, mixing well by hand until all of the dry and wet ingredients are well incorporated. Don’t overmix! Just combine everything thoroughly.
Add the whole kernel corn, onion and green pepper to the batter. Stir just enough to incorporate the vegetables and distribute everything evenly throughout the batter.
Pour the batter into the prepared pan and bake for 45 minutes or until a knife inserted in the middle comes out clean.
This will taste like a cross between a cornbread and a custard – it is delicious. The original recipe is from a Kosher vegetarian, but we ate it with the Juicy Apple Pork Medallions, and it was delicious.
A yummy side dish for any Mediterranean dinner. Super-easy, too!
This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & a vegan recipe.This is also safe for South Beach Phase 1.
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 TBS (or so – to lightly coat bottom of pan) olive oil
- 1 1/2 tsp rosemary, gently crushed in your hands
- 1 cup tomato sauce safe for your dietary restrictions(we like homemade or Trader Joe’s Marinara – you could also just use crushed tomatoes)
- 2 (14oz) cans cannelini beans (aka white kidney beans)
Heat oil in a medium pot over medium heat. Saute garlic and onion until tender.
Add tomato sauce, rosemary, and cannelini beans. Heat through, and simmer gently over low heat until the rest of your dinner is ready.
This is a mix of my mom’s recipe, my grandmother’s recipe, and one from Alton Brown. Hence why it is the best potato salad, ever!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and a vegan/vegetarian recipe.
- 2 lb small red potatoes (or pretty mixed color potatoes)
- 2-3 medium sweet potatoes (or all purpose potatoes)
- 1/4 cup vinegar (use whatever vinegar you like best; I tend toward apple cider vinegar or red wine vinegar, with a splash of balsamic)
- 1 tsp Italian style seasoning
- 2 TBS capers
- 1/2 vidalia or other sweet onion, diced
- 3 stalks celery, chopped
- a half-dozen or so fresh chives, snipped into small pieces (optional)
- about 1/2 cup mayonnaise (egg-free or corn-free as needed)
Wash and cut the red potatoes into smallish chunks. wash & peel the sweet potatoes and cut them into similar chunks. Dump into a pot, cover with water and some salt, then bring to a boil. Cook for 15 min, they are done when you can stick a fork into them.
While the potatoes are cooking, get a large bowl. In the bottom, place capers, onions, and celery.
Drain the potatoes and add to the bowl. Mix Italian Seasoning in with the vinegar, then plash vinegar on top. There shouldn’t be pools of vinegar in the bottom, but they should be moist. Stir.
Cover and let marinate on the counter or in the fridge for 2 hours.
As serving time comes closer, add just enough mayo to keep the salad together. Stir and serve. yum!
Our serving suggestion is with something cooked on the grill and some cole slaw
A mishmash of several recipes and tastes in my mouth. Very yummy!
- 1 lb navy beans
- in a bunch of water with
- 1/2 tsp. baking soda for soaking
Place beans in large pan, cover with cold water and add baking soda. Cover pan and soak several hours or overnight. Bring beans to a boil, then simmer 10 minutes. Drain.
In the morning, mix:
- 2/3 cup molasses
- 1/2 cup brown sugar
- 2 tsp. dry mustard
- 1 tsp chili powder
- 3 tsp. salt
- 2/3 cup water
You also need:
- 1 onion, chopped
- 8 slices bacon
Lay 4 slices bacon over bottom of the crockpot. Add the drained beans and the onion. Pour molasses mixture over the top. Lay other 4 slices of bacon over the top.
Cook on low for 10 hours or so. Check occasionally to see if you need extra water.
Serve with Ribs and coleslaw. yum.
If you can tolerate nuts, this is a great “cheese” spread. My daughters love it for mac & cheese or atop pizza. I just like it straight on a cracker, myself.
Obviously, this is NOT nut free! But it is vegan and soy free, which is tricky to find in a “cheese”.
- 1 Cup Cashews (or 1/2 cashews & 1/2 almonds)
- 1 Cup Water
- 1 TBS Psyllium Seed Husks
- 1 Large Lemon — Juiced (or 3 TBS lemon juice)
- 1/4 Teaspoon Sea Salt
Combine psyllium seed husks with 1/4 cup of the water in a small bowl, and stir well. Set aside.
Place cashews/almonds in blender or food processor and grind to powder on high speed. add 1/2 cup of water and blend well. Add psyllium mixture, salt, lemon juice and remaining water. Blend on high speed for several minutes. Mixture should be thick. Adjust amount of water for desired consistency, depending on how the cheese will be used. For lasagna and pizza it should be relatively thick so that it can be spooned on.
This one is adapted from a recipe in Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day, and one I used to make all the time when we could have gluten & dairy. I served it with saffron orzo with romano cheese mixed in. i now serve it with brown rice or quinoa. The original recipe called for Black Eyed Peas, but we like black beans better, and usually serve it with Black Eyed Peas only on New Years.
- 1 Medium onion, chopped
- 1 TBS vegetable oil
- 10 ounces fresh spinach, rinsed, stemmed, and coarsely chopped (or just use a bit more baby spinach)
- 3 cups drained cooked black beans/black eyed peas (2 16 oz cans or one BIG can)
- ground black pepper to taste
- a pinch of cayenne or crushed red pepper flakes
In a large skillet, saute the onions in the oil for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black eyed peas, black pepper, and cayenne. Bring to a simmer over medium heat.
Serve right away or cover and keep warm on low heat.
Before I needed to go gluten-free, one of the things I loved most was snacking on granola. I never added milk (ick, mushy!) or yogurt (ick, yogurt!), but granola straight from the bag is even better than trail mix. And I love trail mix. Back in the day, I even tried (unsuccessfully) to make granola from scratch. Granola is a delicious way of getting protein, sugar for energy, and dried fruit into you early in the morning before the caffeine kicks in, or as a snack that’s much healthier than most other convenient snacks (though trail mix is good for that, too). Bakery on Main GF Granola is a store-bought alternative to making it yourself.
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