Gluten Free Recipes & Reviews
I love fishes cause their so delicious… This soy mandarin fish is not cheesy like the crackers but it is a pretty orange color. The color made me think of the jingle and now I can’t get it out of my head. Despite the goldfish song looping through my thoughts I will attempt to write this post anyways. I’ll show you little fishies.:)
This image is a stock photo. It is not chicken stock or beef stock. It is simply an image I had to pull from the interweb because I got hungry and ate all the stew. No, I did not save you any, sorry. I promise to take photos of my beef stew next time I make it. Until then you get to see this pretty photo which actually looks like my beef stew but with a much better food photographer behind the camera. I can’t seem to make my food look as tempting in photos as it does in real life. Anybody have some tips?
I use Quinoa for everything. I throw it in chilli and pie crusts, I use it in granola and quiche. The possibilities are limitless. I usually cook up 4 cups with some chicken broth once a week and use it in almost everything I cook. The easiest way to use it and my favorite is to eat it plain as a side dish instead of rice. This recipe dresses it up a little and turns it into a yummy tuna salad.
Want a cheap, easy, flavorful, gluten free taco sauce? Try El Pato! A friend in Pittsburgh first opened my eyes to El Pato. This stuff is amazing! I have yet to try cooking anything else with this canned salsa because we are so addicted to it as a taco seasoning. It comes in small yellow or green cans with a duck on them and can be found in the ethnic or mexican foods aisle of most grocery stores. It is super inexpensive at around 75 cents per 8 ounce can. I have also found it in a 27 ounce size at the dollar tree for…(drum roll please) a dollar. That’s enough for a pound and a half of tacos or it can even be stretched to two pounds without affecting the flavor much. Alan likes to eat these tacos in Ortega Stuffers shells since they stand up and hold a ton of taco. I opt for eating the filling and toppings over quinoa ever since I broke up with corn. Either way this dish is gluten free and full of yum!
The only tedious part of making tacos is chopping the tomatoes. I tried using my Cuisinart Mini Food Processor
, but even a short blast in that and I got tomato mush. I now use my favorite kitchen tool ever. The Swiss Pull Chop. It is non electric and works by pulling a cord on the side a few times. 2 pulls of the chord and I have perfectly chopped tomatoes for tacos. It is incredibly easy to use and quick to clean too.
What is your favorite quick and easy dinner? Post your answers in our comments section!
Ah, Salisbury Steak. So good and yet, usually, off limits to the gluten intolerant and their dinner partner. Alas, we have gluten free Salisbury Steak, and it’s good.
Alan wrote that. I on the other hand was hesitant about making said salisbury steak. To me salisbury steak was a half burnt half frozen hunk of hamburger type meat. It always came on a lunch tray or in a black plastic container with potatoes and a soggy gravy stained brownie. I love Alan very much and humored him on this one. We made this meal together. This recipe changed my whole outlook on what salisbury steak was. This meal came out with a juicy flavorful burger and a savory mushroom gravy that I couldn’t get enough of. I drooled over this meal. I have to admit as always ALAN WAS RIGHT!
Yes, you read that right. It’s spaghetti, it’s gluten free, it’s easy (uses jarred sauce), and it doesn’t taste like crap. Not only that, but the noodles are relatively inexpensive!
My boyfriend, Alan, had been making his crock pot roast since before we met. When he me me, we started reviewing the ingredients to make sure it was a gluten free roast. Turns out, we only had to trade out one ingredient — the beef broth.
