Gluten Free Recipes

Tomato Sauce

 

This recipe was written specifically for Roma tomatoes, because they are more meaty and less juicy than other tomatoes. But it can be a basic recipe for other varieties, too. You can roast your tomatoes prior to blending them into the sauce rather than boiling them. It adds flavor because the tomatoes caramelize and get a slightly smoky taste.

Tomato Sauce
5 lb. tomatoes cut into bite-sized pieces
½ tsp. salt
½ tsp. pepper
1 clove minced garlic
¼ cup olive

Put tomato pieces, salt and pepper in a large pot and bring to boil over medium-high heat. Boil for 20 minutes. Add garlic and olive oil and stir. Use immersion blender on low, and blend to desired sauce thickness. Allow to cool.

You can store in the fridge for a few days or freeze in freezer bags for a couple of months. Add some dried herbs, if you like, i.e., basil, Italian seasoning, oregano, and thyme.

Recipe from brooklynfarmgirl.com

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Apple Chips

Preheat oven to 275 degrees. Rinse off 2 apples (we recommend Honeycrisp) and dry. Cut in half crosswise and using a melon baller, scoop out the seeds and core. Using a mandolin on the second-to-thinnest setting, carefully slice apples into rounds, or cut very thin with a knife.

Place on cookie sheet and bake for 30 minutes. Flip over and bake an additional 30 minutes or until apple slices are dried out but not brown. Let cool and enjoy!

We thank thissillygirlskitchen.com for this recipe.

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Mellow Yellow Sunchoke Pickle

sunchokes handful

1½ lbs sunchokes (a.k.a. Jerusalem artichokes), thoroughly scrubbed and cut into ½-inch dice
1 teaspoon ground dried turmeric
1 ounces garlic (about 8 cloves), chopped
½ ounce fresh ginger, minced (about 1 ½ tablespoons)
1 teaspoon cumin seeds
2 teaspoons pickling salt
2 teaspoons sugar
1½ cups water

Toss together sunchokes, turmeric, garlic, ginger, and cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve salt and sugar in the water. Pour brine over sunchoke mixture; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight.

The next day the brine should cover the sunchokes. If it doesn’t, add more brine mixed in the same proportions.

Wait several days before tasting the pickle. After a week, the brine will be still sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy.

When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep sunchokes weighted and under the brine so they won’t take on a grayish cast.

We thank agardenerstable.com for this recipe.

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Breakfast Egg Muffins

Nash's eggs in a basket

Make a couple of dozen of these mini quiches for a grab-and-go breakfast or nutritious snack, and munch all week!

10 eggs
1/3 cup milk
1 cup white cheddar cheese
6 oz. cooked bacon (optional) or 1/4 cup diced red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives

Preheat oven to 375 degrees. In a large glass mixing bowl, combine eggs and milk and whisk well. Stir in 3/4 cup cheese, cooked bacon or red pepper, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining 1/4 cup cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to turn golden.

We thank lemontreedwelling.com for this recipe.

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Healthy Collards

A bunch of collard greens

1 bunch fresh collards
1 tsp. olive oil
1 small white onion, chopped
2 garlic cloves, minced
1 smoked turkey wing or leg, or 1 tsp. liquid smoke, or 1 whole dried chipotle or ancho chili
1/2 tsp. salt
½ tsp. freshly ground black pepper
1.5 cups chicken or vegetable stock
1 Tbsp. cider vinegar (optional)

Remove stems from collards and wash leaves thoroughly. Stack leaves and cut across into about 1-inch sized ribbons.

In large pot over medium-high heat, add oil and onions. Saute until softened and translucent. Add garlic and saute quickly until golden and fragrant. Add turkey wing/liquid smoke/chili, stock, greens, salt and pepper and bring just to a boil. Reduce heat to low. Cover and simmer for 45 minutes, until the greens are tender.

Remove turkey wing or chili from liquid. If you used turkey, remove meat from bones and cut into bite-sized pieces. Remove the chilies and discard if they were used. Add meat back to liquid. Stir vinegar into greens.

Serve with cornbread, corn muffins, or other biscuits to dip into broth, as is traditional.

We thank skinnyms.com for this recipe.

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Nourishing Potato Salad

Russet potatoes have dark brown skin and few eyes. Their flesh is white, dry and mealy, and they are good for baking, mashing and, most of all, French fries. That’s enough to make them the most widely grown potatoes in North America.

Because we tend to eat the Russet deep-fried, or baked and smothered with sour cream and butter, it can get a bad rap. However, one russet potato (approximately 5.2 ounces in size) has a moderate 110 calories and is an excellent source of potassium (more than a banana) and vitamin C. Russets are also a good source of vitamin B6 and are fat, sodium and cholesterol free.

russet potatoes

The Salad
6 cooked, cooled and diced organic potatoes with skin.
1 cup chopped organic celery
1 cup chopped organic carrots
2 medium-sized organic, naturally fermented chopped pickles
2 teaspoons organic celery seed
4-6 hard-cooked pastured eggs, peeled and chopped
Salt and pepper to taste

The Sauce
2 pastured eggs, beaten
1/4 cup sucanat or rapadura (optional)
1 teaspoon arrowroot powder
1/2 teaspoon Himalayan salt or other unrefined sea salt
1/3 cup organic apple cider vinegar
1/2 cup milk
1 teaspoon organic yellow mustard
4 tablespoons butter

Mix all the salad ingredients together.

For the sauce, whisk together the 2 beaten eggs, optional sucanat or rapadura, arrowroot powder, and salt in a saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat, stirring constantly, until thickened. You must stir constantly so the eggs to do not scramble.
Remove from heat and cool about 5-7 minutes. Stir in the butter. Refrigerate until cool.

Gently fold in the sauce with the ingredients and serve immediately or you can let “sit” in the fridge for a few hours or overnight to let the flavors blend.

We thank westonaprice.org for this recipe.

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Chicken Parsnip Soup

Parsnips on a bed of kale

8 cups chicken bone broth
4 cups diced cooked chicken
3 cups parsnips, peeled and diced (can sub in potatoes)
2 cups sliced carrots
2 garlic cloves, peeled and diced
1 onion, peeled and diced
1 cup fresh parsley, chopped
Salt and pepper to taste
1 tsp. garlic powder (optional)

Combine all ingredients in a pot, bring to a low boil, reduce heat, and simmer for at least 30 minutes, more if you can, for flavors to combine. Serves 4-6.

We thank WholeNourishedLife.com for this recipe.

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Carrot Chickpea Dip

Carrots4-5 medium carrots, scrubbed & trimmed, cut lengthwise into quarters
1/4 cup + 2 tsp olive oil, divided
Salt & pepper
1 cup cooked chickpeas
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground caraway
1 fat clove of garlic, peeled & chopped rough
½ rough-diced fresh chili, to taste, seeds removed (optional)
Zest and juice of half a lemon
1 tsp. tomato paste
2 Tbsp. tahini

Preheat oven to 400° F. Line a small baking sheet with parchment. Toss carrots with 2 teaspoons of the olive oil and some salt and pepper to taste and spread on baking sheet. Roast until tender and lightly browned on all sides, flipping over at least once. Allow to cool.

In a food processor, put chickpeas, cumin, coriander, caraway, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop carrots into smaller pieces and add. Pulse mixture a few times. Put food processor on “high” and drizzle remaining 1/4 cup of olive oil into bowl via feed tube, until smooth.

Check for seasoning and adjust. Top the dip with garnishes, such as pomegranate seeds, toasted pine nuts, crispy Brussels sprout leaves, chopped flat leaf parsley, and extra drizzles of olive oil. Serve with crackers, endive leaves, rough cut veggies, etc.

We thank thefirstmess.com for this recipe.

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Delicata Savoy Bake

honeyboat delicata squash2 large delicata squashes
½ pound ground pork
2 Tbsp. butter
1 medium onion, chopped
1 small apple, pared and chopped
2 cups shredded Savoy cabbage
2 Tbsp. sunflower seeds
1/2 tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme
½ tsp. dried leaf sage, crumbled

Preheat oven to 400 F. Cut squashes in half lengthwise and scoop out seeds. Place in baking pan, cut side down, and add ¼ inch water. Bake for 20 minutes.

Cook pork in skillet until browned. Drain off fat. Add remaining ingredients and mix well. Cook until vegetables are tender.

Turn squash halves cut side up and fill centers with cabbage mixture. Bake at 400F for 30 more minutes. Sprinkle a little grated Parmesan on top for the last 10 minutes, if you like. Serves 4.

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Thanksgiving Kale

Red Russian Kale2 Tablespoons olive oil
1 small onion diced
2 cloves garlic minced
1 Tablespoon Dijon mustard
4 teaspoons sugar
1 Tablespoon cider vinegar
1 1/2 cups chicken broth or vegetable broth
8-9 cups stemmed, torn, and rinsed kale
1/4 cup dried cranberries
Salt and pepper to taste
1/4 cup sliced toasted almonds

Heat olive oil in a large pot or saute pan (that has a lid) over medium heat.

Stir in the onion and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes.

Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Taste the sauce at this stage. If you like it sweeter, add more sugar. If you like it more sour, add more vinegar and or mustard.

Stir in the kale, cover and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by half, about 15 minutes.

Season to taste with salt and pepper.

Sprinkle with sliced almonds before serving.

Note: If you like your kale less wilted, reduce the sauce by half before you add the kale. Then add the kale and cover, stirring occasionally until kale has cooked to desired doneness.

We thank TheMerchantBaker for this recipe.

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