Category: Gluten Free

Gluten Free · Holiday Food

Melting and crispy roast potatoes

Belinda

Who doesn’t adore crispy roast potatoes with melting centers? The addition of stock and garlic elevates these to celestial heights.

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2 lbs Yukon Gold potatoes
4 tbsp butter (1/2 stick)
3 tsp fresh thyme or rosemary leaves
1 ½ tsp Kosher salt
½ to ¾ tsp ground black pepper
4 large smashed garlic cloves
1 cup chicken or vegetable stock/broth

Heat the oven to 500F with the rack in the upper-middle position. The hot oven gives the potatoes their deep golden color and crispy exterior, so don’t cheat this part.
Peel the potatoes (Yukons are perfect for this, their insides become so lusciously smooth) and slice them into 1-inch thick rounds. This is likely thicker than you think, and it may feel unnatural, but we’re not going for crispy potato chips here. We want hefty, decadent slabs of potato.
Toss the rounds with the 4 tbsp melted butter, 2 tsp fresh thyme leaves (or rosemary) 1 tsp Kosher salt and ½ tsp freshly ground black pepper.
Transfer to a 13 by 9 inch metal baking dish and arrange in a single layer.
(Don’t use a glass pan, which can burst under such high heat.)
Bake for 15 mins, flip the potatoes then bake 15 minutes more.
Remove the dish from the oven and add 1 cup stock/broth and the smashed garlic cloves.
Return to the oven until most of the stock is absorbed, about 15 minute more. Transfer to a serving platter and serve.

 

Appetizer Vegetarian · Dairy-free · Do-ahead · Fish · Gluten Free · Vegan · Whole30 compliant

Avocado, strawberry and mango salsa

Belinda

This is the quickest, tastiest summer salsa and can be served either with pita chips as an appetizer or as a side to a lovely piece of salmon, which we particularly love. These flavors complement salmon beautifully.
It takes about 20 minutes to make and is the perfect summer dinner party side.

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1 heaped  cup diced strawberries (a little more than a half pound of strawberries)
1 heaped cup diced ripe mango (from 2 large mangoes)
2 avocados, diced
1 large jalapeno, seeded and diced
3 tbsp finely diced red onion
4  tbsp diced cilantro
2 limes, juiced
1/4 to 1/2 tsp salt, plus more to taste

Place all ingredients in a medium bowl and mix to combine.
Garnish with extra cilantro.
Great served with pita chips for dipping and also great served on salmon, fish tacos or shrimp.

Serves 4-6. Recipe easily doubled

Accompaniments · Appetizer Vegetarian · Do-ahead · Gluten Free · Sauces

Greek Goddess Dip

Belinda

Here’s a great and easy dip perfect to serve with crudités, crackers or seafood.
It will be a staple on our outdoor table this summer.

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4 – 6 servings

½ cup packed fresh dill
½ cup packed fresh mint
½ cup packed fresh parsley
⅓ cup packed fresh basil
2 garlic cloves, chopped
3 scallions, white and green parts, sliced
1 ½ tbsp freshly squeezed lemon juice
Pinch kosher salt, more to taste
½ cup extra virgin olive oil
½ cup crumbled Greek feta cheese
½ cup Greek yogurt
¼ cup mayonnaise, optional
Raw chopped vegetables, seafood or pita chips, for serving

Place the dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With the motor running, drizzle in the olive oil until incorporated.
Add the feta and process until smooth; pulse in the yogurt.
Taste the dip and add more salt, if desired.
If you like a creamier, richer dip, add mayonnaise and pulse to combine.

Serve the dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Do-ahead · Fish · Gluten Free

Salmon with beet, feta and lime salsa

Belinda

As we go into summer, I’m always on the lookout for light, interesting food and this recipe is from the BBC and is a super combination of flavors. SO easy too!

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This recipe is for 2, but very easily augmented

2 fillets of skinned salmon fillet, about 5 oz each
1/2 lb cooked beets. (I roast mine in foil with balsamic vinegar and orange juice) after peeling and halving them, but you can certainly buy ready cooked ones.
3 oz Greek feta cheese (not crumbled)
2 limes
A little fresh thyme for garnish

Chop the cooked beets and feta into small cubes and mix with the juice and zest of 1 good sized lime. Add seasoning

Season the salmon with salt and pepper. Heat 2 tbsp oil in a non-stick frying pan over a high heat.
When hot, add the salmon, skinned-side down and cook for 3 minutes.
Flip over, turn the heat down and cook for a further 4 – 5 minutes until it starts to flake with you cut through it.

Serve the beet salsa and the remaining lime cut into wedges. Sprinkle a few florets of fresh thyme over the salsa.

Do-ahead · Gluten Free · Vegetable sides

Grilled asparagus with caper salsa

Belinda

This is a really super recipe I got from the NYT and the salsa really complements the asparagus beautifully. If you can’t get the right goat cheese that crumbles easily, you can use crumbled feta cheese too.

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3 bunches asparagus, approximately 1lb, woody ends trimmed and discarded
2 tbsp extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
¼ cup capers, ideally small, drained, rinsed and patted dry
Grated zest of 1 lemon
2 tsp lemon juice
1 small garlic clove, peeled, crushed and minced
⅓ cup parsley leaves, roughly chopped
½ cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre, or crumbled feta if you can’t get the right goat cheese

Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute.
Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper.
Mix gently, and set aside.

Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.

Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.

Gluten Free · Vegetable sides · Vegetable-related

Spaghetti squash with cheese, garlic and spinach

Belinda

This gorgeous recipe comes from a vegetarian blog called “Peas and Crayons”

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AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

YIELD 2-4 SERVINGS

1 medium spaghetti squash
2.5 tbsp minced garlic
1 tsp olive or avocado oil
5 oz fresh spinach, chopped
1/2 cup cream
1 tbsp cream cheese
1/2 cup freshly grated parmesan cheese, plus extra for topping
salt and pepper, to taste
grated or sliced mozzarella for topping, to taste

Pre-heat oven to 400F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.

Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.

The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.

While the squash roasts, start on the sauce.

In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté the garlic until fragrant.
Next add the spinach and stir until wilted. Add your cream, cream cheese and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once the squash is done roasting, allow to cool until easily handled or pop on an oven mitt and use a fork to separate and fluff the strands of spaghetti squash.
Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parmesan cheese, if desired.

Bake at 350 degrees F for around 20 minutes or until hot and bubbly.

For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.

Dairy-free · Do-ahead · Gluten Free · Soup

Thai pea soup in a blender.

Belinda

What could be easier than making soup in the blender from beginning to end??

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This Thai pea soup is made completely in the blender and is full of fresh spring flavor with ginger, lemongrass, coconut milk, jalapeno peppers and peas.

3 cups fresh or frozen peas (if using frozen, thaw beforehand)
1x 15 oz can full fat coconut milk
1/2 cup vegetable or chicken broth
1 large shallot
zest and juice of 1 lime
2 tsp lemongrass paste (I use the Gourmet Garden brand found in the refrigerated area of the produce section)
1/2 jalapeno
1 1/2 inch piece fresh ginger
1/2 tsp red pepper flakes
1 cup fresh cilantro
salt and pepper to taste
Pea shoots and dash red pepper flakes for garnish

Combine all the ingredients in a blender and blend until smooth.
Garnish with pea shoots and red pepper flakes.
Soup can be served cold, room temperature or hot depending on your preference.

Appetizer Vegetarian · Do-ahead · Gluten Free

Guacummus (Guacamole hummus) with feta and cumin.

Belinda

Yesterday I started to make guacamole and decided to add hummus for more body. Having done this, I added crumbled Greek feta cheese, roasted ground cumin and some finely chopped red onion.
It was divine, especially on toast. Try it!
Just know that you can vary the amounts of ingredients according to taste. Have fun with it!

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3 ripe avocados
1 large lime, juiced
1/2 small red onion, chopped finely (or more if you like it spicy)
a bunch cilantro, chopped
1/2 tsp paprika or if you like it slightly smoky, use smoked paprika
salt and pepper
1/2 tsp ground cumin. (I roast my cumin then grind it for much more depth of flavor)
About 3/4 cup creamy hummus. (I used Trader Joe’s hummus)
1/2 cup crumbled Greek feta cheese
1/4 to 1/2 tsp red chili flakes, if you want a kick

Firstly, mash the avocados, add the lime juice, red onion, cumin, cilantro and paprika.
Fold in the hummus and feta crumbles.
Taste and season, adding whatever you need to get the perfect flavor.

Serve on crackers or toast.

Appetizer Vegetarian · Do-ahead · Gluten Free · lentils · Vegan

“Faux” Gras

Belinda

This is a very cleverly worked out vegetarian or vegan recipe that can fool you into thinking you are eating foie gras. Yes, it’s that convincing, especially because French/British chef, Alexis Gauthier has figured it out brilliantly.

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Serves 6 to 8 as a starter on crusty bread

2 tbsp olive oil & 2 tbsp butter (If you’re vegan, leave out the butter)
1 large shallot, chopped
A pinch of salt
2 cloves of garlic, sliced thinly or crushed
18 button mushrooms, chopped small into quarters
2 tsp each of minced fresh sage, rosemary and thyme
2 tbsp Cognac
2 cups cooked French green lentils. (1 cup of dried lentils yields 2 cups. Just follow the instructions on the package. They usually take about 20 to 30 mins to cook)
1 cup toasted walnut or pecans
2 tbsp soy sauce
2 tbsp beet purée (2 peeled and halved beets wrapped in foil roasted at 400F for 50 mins until soft,then season and purée)
A little lemon juice, optional
1/8 tsp cayenne pepper
salt and freshly ground black pepper
1 tsp brown sugar (optional)

non-dairy butter for topping (optional)

Wipe the mushrooms clean. Slice off a bit of the stem and any funky parts and quarter them.
Heat the olive oil and butter in a wide skillet, add the shallots and garlic and cook, stirring frequently, until starting to become translucent. Add the mushrooms and continue to sauté, stirring until they are soft and starting to color, about 8 minutes. Remove from the heat.

Tip the mushroom/onion mixture into the food processor and purée. Add the cooked lentils, nuts, soy sauce, herbs, cognac, brown sugar, cayenne pepper and a dash of lemon juice. Add the beet purée. Taste when smooth and season to taste, adding more lemon juice, soy sauce or cognac to get the balance right.

Scrape into little individual jars with lids, or small bowls and refrigerate for several hours.

•• One nice addition is to get some good quality butter or non-dairy butter and when it’s soft at room temperature, wipe a little on top of each individual portion. (See the picture above) You don’t need to do this, but it looks more pate-like

•• This recipe can be kept in the fridge for up to 5 days or frozen for up to 2 months, well-wrapped.

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Baking · Dairy-free · Dessert · Do-ahead · Gluten Free

Paleo Lemon Bars

Belinda

Everyone wants a gluten-free, sugar-free, healthy dessert bar and this one promises all and more. Recipe c/o George Bryant of “Civilized caveman cooking”

Yields 12 bars

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Topping
6 whole eggs
1/2 cup raw organic honey
1/2 cup coconut oil
1 cup lemon juice (8 lemons)
unsweetened shredded coconut

Crust
1 cup of raw almonds
1 cup of raw macadamia nuts
1/4 cup raw organic honey
1/2 cup of melted coconut oil
2 eggs

Topping
Whisk your eggs, honey, and lemon juice together in a small sauce pan
Place on your stove over medium/high heat and add coconut oil
Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble
Once thick, remove from the heat and place in a bowl in your refrigerator to cool

Crust
Preheat your oven to 400 F
Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks
In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well
Grease an 8×12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan
Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test
Cool your crust completely before applying your topping
Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer, I like mine better frozen
Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer
Enjoy!