recipe two

Gluten Free Loaded Baked Potato Frittata Recipe

Ingredients

6 slices bacon, chopped
4 large russet potatoes (about 2 pounds), peeled and cut into 1-inch dice
4 green onions, thinly sliced
1½ teaspoons kosher or fine sea salt
¾ teaspoon freshly ground black pepper
8 large eggs
2 tablespoons milk or dairy-free milk of choice
2 cups grated cheddar cheese or dairy-free shreds, divided
Sour cream or dairy-free substitute, for serving

Directions

Preheat the oven to 400°F.

Place the bacon in a cold oven-safe skillet, turn the heat to medium, and cook until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Leave the bacon grease in the pan.

Add the potatoes to the hot bacon grease and cook, stirring occasionally, until tender, about 10 minutes. Reserve about ¼ cup of the green part of the green onions for garnish and add the rest into the pan with the potatoes. Add the bacon, salt, and pepper, and stir to mix.

Whisk together the eggs, milk, and half of the grated cheese. Pour over the potatoes and cook on the stove for about 1 minute or until the eggs just begin to set. Place the pan in the preheated oven and cook for 12 minutes. Sprinkle the remaining cheese on top and return to the oven for another 2 minutes or until the cheese is melted and the eggs are fully set.

Remove from the oven and let sit for 5 minutes before serving. Cut into wedges and serve, topped with sour cream and the reserved green onions.

Servings

Serves 6

Written by Carol Kicinski

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Gluten Free Caribbean Jerk Chicken Recipe

Ingredients

1 (4-5 pound) roaster chicken, cleaned (skinned, if desired)
1 tablespoon dark brown sugar
1 tablespoon ground all spice
1 teaspoon ground cinnamon
2 teaspoons kosher or fine sea salt
½ teaspoon cayenne pepper
Juice of 3 limes
White rice, for serving
2 limes, cut into wedges, for serving

Directions

Use a 6-quart slow cooker. Place the chicken into the slow cooker insert, breast side down.

In a small bowl, combine sugar and all seasonings. Rub the spice mixture all over the chicken, inside and out. Pour the lime juice over the chicken.

Cover, and cook on low for 6-7 hours, or on high for 4 hours. The meat should reach 165°F on an instant-read thermometer.

Serve with rice and lime wedges.

Servings

Serves 6

Written by Stephanie O’Dea

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Gluten Free Thai Coconut Soup Recipe

Ingredients

4 cups vegetable or chicken broth
Juice of 3 limes
½ teaspoon lime zest
1 teaspoon sugar
3 tablespoons fish sauce
1 inch piece fresh ginger, peeled and grated
1 (13.5-ounce) can full-fat coconut milk
½ – 2 teaspoons red chili paste, to taste (or red chili flakes, to taste)
½ pound extra-firm tofu, cubed
1 red bell pepper, sliced in strips
2 garlic cloves, minced
4 ounces shiitake mushrooms, thinly sliced
1 large vine-ripened tomato, coarsely chopped
1 lime, sliced, for garnish

Directions

Use a 6-quart slow cooker.

To create the soup base, add the broth, lime juice, lime zest, sugar, fish sauce, ginger, and coconut milk into the slow cooker insert and stir.

Add the red chili paste, ½ teaspoon at a time, until you have reached the desired heat. (I use about 1½ teaspoons. You can always add more after cooking, though, so don’t overdo it.)

Add the tofu, bell pepper, garlic, mushrooms, and tomatoes to the insert. Stir carefully so you do not break up the tofu or the tomatoes.

Cover and cook on low for 4-5 hours, or on high for 2-4 hours. The soup is finished when it is fully hot, and the flavors have combined nicely.

When in doubt, use the shortest amount of cooking time and put the slow cooker on the warm setting until you are ready to serve. Garnish with lime slices.

Servings

Serves 4

Written by Stephanie O’Dea

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Gluten Free Slow Cooker Falafels Recipe

Ingredients

1 (15-ounce) can garbanzo beans
1 tablespoon dried parsley
1 teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
½ medium yellow or red onion, finely chopped
2 garlic cloves, minced
1 large egg
Juice of 1 lemon
½ – ¾ cup gluten-free bread crumbs
2 tablespoons extra-virgin olive oil

Directions

Drain the garbanzo beans, pour them into a mixing bowl, and smash with a fork. Set aside.

Using a blender or food processor, blend together all the spices, onion, garlic, egg, and lemon juice.

Pour the mixture on top of the smashed garbanzo beans. Use a fork to mix together. Add the bread crumbs slowly until the mixture is wet and sticky, but can be formed into balls.

Use a 6-quart slow cooker. Pour oil into the bottom of the slow cooker insert.

Form the mixture into squished golf ball-sized patties. Dip each side into the oil and then nestle them into your slow cooker insert. It is OK if they overlap slightly.

Cook on high for 2-5 hours, until golden brown. (I cooked mine for about 3½ hours.) You can flip them halfway through the cooking time, if desired, but they will brown on top even without flipping.

Serve with mayonnaise or a yogurt sauce. (I make a quick yogurt sauce with Greek yogurt, celery seed, dill, salt, pepper, and lemon juice.)

Servings

Serves 4

Written by Stephanie O’Dea

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Gluten Free Chicken Chow Mein Recipe

Ingredients

2 pounds boneless skinless chicken pieces
2 medium yellow onions, peeled and chopped
2 cups chopped celery
2 cups water
¼ cup cornstarch
¼ cup gluten-free soy sauce
3 tablespoons molasses
1 medium red bell pepper, chopped
1 (16-ounce) can baby corn, drained
1 (6.5-ounce) can bamboo shoots, drained
1 cup bean sprouts
1 (10-ounce) package gluten-free spaghetti
Kosher or fine sea salt
Oil for stir-frying (olive, vegetable, or coconut)
Freshly ground black pepper

Directions

Use a 6-quart slow cooker. Place the chicken into the slow cooker insert. Add onion, celery, and water. Cover, and cook on low for 6-7 hours, or on high for about 4 hours. Shred the meat completely with two forks.

In a mixing bowl, whisk together the cornstarch, soy sauce, and molasses. Set aside.

Add the bell pepper, baby corn, bamboo shoots, bean sprouts, and soy sauce mixture to the slow cooker. Cover, and cook on high for 1 hour.

Cook pasta according to package instructions in heavily salted water. When the pasta is al dente, remove from the water and pan-fry the noodles in a bit of oil in a large skillet or wok. If desired, season the noodles with a bit of salt and pepper.

Once the noodles become a bit browned and crispy, remove from heat. Toss with the vegetables and chicken, and serve.

Servings

Serves 6

Written by Stephanie O’Dea

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This delicious sauce hails from Peru and goes with almost everything. It makes a great dipping sauce, marinade, salad dressing, or a topping to finish off a dish. It’s versatile, spicy, and incredibly simple to make!

Gluten Free Peruvian Green Ají Sauce with Crispy Potatoes Recipe

Ingredients

For the potatoes:

2 large russet potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon kosher or fine sea salt

For the sauce:

1-3 jalapeño peppers (depending on desired spiciness)
1 bunch fresh cilantro
2 garlic cloves
½ cup mayonnaise
Zest and juice of 1 lime
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil, optional

Directions

Preheat the oven to 425ºF. Grease a baking sheet with gluten-free nonstick cooking spray and set aside.

Slice the potatoes into ¼-inch thick slices, then cut each slice into ¼-inch sticks. Place on the baking sheet and drizzle with oil and spices. Toss with your hands, then arrange on the baking sheet so there is space between each fry (this will help them get extra crispy).

Bake on the center rack for 20 minutes, flipping half way through.

While the potatoes cook, prepare the sauce. Slice the jalapeños in half lengthwise and remove seeds (unless you like extremely spicy food).

Place jalapeños in a blender. Add remaining ingredients. Blend on high until smooth and creamy.

To serve, transfer sauce to a bowl and arrange fries around the bowl.

Servings

Serves 2

Written by Alyssa Rimmer

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Gluten Free Pesto Pasta with Grilled Chicken & Roasted Tomatoes

Ingredients

1 pint grape or cherry tomatoes, halved
6 tablespoons extra-virgin olive oil, divided
Kosher or fine sea salt
Freshly ground black pepper
1 pound boneless skinless chicken breasts
12 ounces gluten-free spaghetti
1 cup (packed) fresh basil
2 tablespoons toasted pine nuts or pumpkin seeds
2 garlic cloves, minced or finely grated
1 tablespoon water
⅓ cup grated Parmesan cheese, plus more for garnish

Directions

Preheat the oven to 400ºF. In a mixing bowl, toss the tomatoes with 1 tablespoon oil and a pinch of salt and pepper. Spread onto a parchment-lined baking sheet and roast for about 15 minutes or until soft. Set aside.

Heat a grill to medium-high. Brush the chicken with 1 tablespoon oil and season generously with salt and pepper. Grill for 5-6 minutes per side or until cooked through and the chicken registers 165ºF on a meat thermometer. Transfer to a plate, cover, and set aside.

Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions.

While the pasta cooks, prepare the pesto. Combine the basil, pine nuts, and garlic in a food processor. Pulse to combine. Add 4 tablespoons oil and 1 tablespoon water. Puree until smooth. Add the cheese and pulse to combine.

Slice the grilled chicken. Drain the pasta, reserving a cup of the cooking water. Add the pasta to a large serving dish and toss with the pesto and a bit of the cooking water, as needed, to create a sauce that coats the pasta. Add the chicken and roasted tomatoes. Toss gently to combine. Garnish with Parmesan cheese and serve.

Servings

Serves 4

Written by Hallie Klecker

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Gluten Free Tuscan Bean Soup with Arugula & Shaved Parmesan Salad

Ingredients

For the soup:

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
2 medium zucchini or summer squash, diced
4 garlic cloves, minced or finely grated
1 tablespoon finely chopped fresh rosemary
¼ teaspoon crushed red pepper flakes
2 (14-ounce) cans cannellini beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes
4 cups chicken or vegetable broth
4 cups chopped Tuscan kale (also called lacinato or dinosaur kale)
1 tablespoon balsamic vinegar
Kosher or fine sea salt
Freshly ground black pepper

For the salad:

1 (5-ounce) package baby arugula
1 tablespoon extra-virgin olive oil, or more to taste
1 tablespoon fresh lemon juice, or more to taste
¼ cup Parmesan cheese shavings
½ teaspoon freshly ground black pepper, or more to taste

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and zucchini. Cook, stirring occasionally, for 6-8 minutes. Add the garlic, rosemary, and red pepper flakes. Stir for 1 minute. Add the beans, tomatoes, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Add the kale, cover, and simmer for 5 minutes.

While the soup simmers, toss the arugula with the olive oil, lemon juice, cheese, and pepper. Add more oil, lemon juice, or pepper, if desired.

Transfer about 2 cups of the soup to a blender and puree. (Use caution when pureeing hot liquids.) Add back to the soup pot. Stir in the vinegar and season to taste with salt and pepper.

Serve bowls of soup with the salad on the side.

Servings

Serves 4-6

Written by Hallie Klecker

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The Bahama Mama is a cocktail that comes from the Bahamas. The Bahama Mama Junior is similar to this classic cocktail, but with a couple tweaks to make it non-alcoholic. With a mixture of three different fruit flavors that complement each other well, this drink is absolutely, positively one of the best mocktails around!

Gluten Free Bahama Mama Junior (Non-Alcoholic) Recipe

Ingredients

1 ounce cream of coconut
1 ounce banana puree
1½ ounces orange juice
2½ ounces pineapple juice
1 tablespoon grenadine

Directions

Fill a hurricane glass or another similar glass half way with crushed ice. In a shaker, add ice and all the ingredients. Shake well so the cream of coconut gets mixed in with the other ingredients very well. Strain into the glass and serve.

Servings

Makes 1 mocktail

Written by Jennifer Peñas

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This cocktail comes from Antigua and is super simple to make. The mixture of these three ingredients gives this cocktail a very refreshing taste. This can be made as a single cocktail or double the recipe to enjoy it with a friend.

Gluten Free Antiguan Smile Cocktail Recipe

Ingredients

2 ounces white rum
1 ounce crème de banana liqueur
4 ounces pineapple juice

Directions

Fill a hurricane glass or another similar glass half way with crushed ice. In a shaker, add ice and all the ingredients. Shake, strain into the glass, and serve.

Servings

Makes 1 cocktail

Written by Jennifer Peñas

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