Recipes

Sesame-Glazed Salmon with Ginger Rice

Ingredients for Salmon:

  • 32 ounces salmon filets (~6-7 filets)
  • Olive oil
  • 5-6 tbsp. ginger, grated
  • 4 tbsp. sesame oil
  • 8 tsp. GF tamari (gluten-free soy sauce)
  • 4 tbsp. brown sugar
  • 5-6 cloves of garlic, crushed
  • 1/2 lime, squeezed
  • Zest of 1 lime, grated
  • 4 tsp. ground cumin

Ingredients for Rice:

  • 1 cup basmati rice
  • 2 kaffir lime leaves
  • 1/8 cup ginger, grated
  • 2 tsp. black sesame seeds

For the salmon, preheat the oven to 235°F. Combine grated ginger, sesame oil, tamari, brown sugar, garlic, lime, set, and cumin to form marinade. Place salmon and marinade in gallon-size ziplock bags. Rub in marinade and refrigerate for at least 30 minutes. After, remove salmon from marinade and save the marinade. Brush salmon with olive oil and fry each side for 1 minutes in a pan over medium-high heat. Place all salmon on a baking sheet lined with foil and pour over saved marinade. Bake salmon for 10-12 minutes. Remove carefully and enjoy! For the rice, cook rice as per packet instructions or in a rice cooker with lime leaves in the water. Once cooked, add grated ginger and black sesame seeds to taste. Best served in a bowl – domed rice on the bottom with fish on top. Enjoy!

Looking for more salmon recipes? Check out Saumon à l’ail

*Recipe adapted from “The Gluten-free Kitchen” by Pamela Moriarty

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Bean and Fruit Salad

Ingredients:

  • 1 Gala apple, diced into small pieces
  • 1 medium-large pear, diced into small pieces
  • 1 1/2 cups of yellow sweet corn
  • 1 (15 oz.) can of black beans, drained
  • 1/4 cup scallions, finely chopped
  • 1/6 cup cilantro, minced
  • 3 tbsp. olive oil
  • 1 lime
  • 1 1/2 tsp. cumin
  • Salt to taste

Dice the apple and pear. Cut the lime in fourths. Squeeze one fourth of the lime on the cut apple and pear. Combine sweet corn, drained beans, cut apple and pear in a large bowl. Add the olive oil and stir well. Add in scallions, cilantro, and cumin. Mix throughly. Squeeze the remaining three-fourths of the lime over the salad. Stir. Taste the salad and add desired amount of salt. (We added about 1/2 tsp. of salt to taste). Enjoy the refreshing summer salad! Serve cold.

Tequila Tacos

Ingredients:

Tilapia Mix:

  • 3 cloves of garlic
  • 1 cup of cilantro leaves
  • 4 tsp. lemon juice
  • 2 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tbsp. tequila
  • 4 tilapia filets
  • 1/4 green cabbage, shredded
  • 4 GF wraps*

Crema Sauce:

  • 1/2 cup light sour cream
  • 1/4 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. oregano
  • 1/4 tsp. garlic powder

Add the garlic, cilantro, lemon juice, cumin, salt, pepper, and tequila into a food processor and blend until ingredients are mixed – but still chunky. Put the tilapia and the food-processed mixture in a gallon-sized zip lock bag. Move around the filets until each piece is covered and set aside for 15 minutes to allow for marination. Heat a non stick griddle to 375°F. After the 15 minutes, cook the tilapia for 3-4 minutes on each side. Serve as a taco – cut the tilapia into strips, place on a GF wrap, top with crema sauce and shredded cabbage. Eat fresh and enjoy!

*Rudi’s GF Plain Tortilla Wraps and Mission’s GF Tortillas are my go-to wraps, but use your favorite!

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/fish-taco-recipe.html

For another great tilapia taco recipe check this out!

Express Vegetable Pilaf

Ingredients:

  • 1 tsp. dry ground coriander powder
  • 3 tbsp. cooking oil
  • 2 tsp. cumin seeds
  • 1/4 tsp. red chili powder
  • a pinch of turmeric
  • 1/2 tsp. salt
  • 1 tsp. clarified butter
  • 1 small onion, chopped
  • 1 tbsp. garlic ginger paste
  • 1 cup frozen mixed vegetables
  • 1 cup cooked basmati rice
  • cilantro, chopped (for garnish, optional)

Pour cooking oil on a skillet on medium heat. Add cumin seeds, coriander powder, red chili powder, and turmeric and wait for the cumin seeds to start crackling in the oil. When it is crackling, add the chopped onions and sauté until the onions are translucent. Then, add the garlic ginger paste and continue to mix until the onions are lightly browned. Next, toss in the mixed vegetables and continue to sauté for three more minutes. Finally, add the cooked rice to the skillet and mix well so the spices are evenly spread. Lastly, fold in a teaspoon of clarified butter to add softness and flavor to the rice. Serve warm and sprinkle cilantro over the rice. It tastes great on the side of any meat or seafood. Also great by itself! Enjoy!

Nutty Banana Bread

Ingredients:

  • 2 cups Arrowhead Mills Gluten-Free All Purpose Baking Mix
  • 3 medium ripe bananas, mashed
  • 1/2 stick unsalted butter, melted
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1 tsp. cinnamon
  • 1 cup sugar
  • 1/3 cup walnuts and almonds

Preheat the oven to 350F. Mix all ingredients together. Pour batter into a greased bread pan. Recipe makes 1 loaf of banana bread. If desired, top with more chopped walnuts and almonds and sprinkle with sugar. Bake for 45-55 minutes; insert a toothpick and make sure it comes out clean.

*Recipe adapted from Arrowhead Mills Gluten-Free All Purpose Baking Mix

Easy Pumpkin Pie

Ingredients:

  • 1 can LIBBY’S Easy Pumpkin Pie Mix (30 oz.)
  • 2 large eggs
  • 2/3 cup Carnation Evaporated Milk
  • 1 unbaked 9-inch deep dish pie crust (we always use GlutenFree Bakehouse Pie Shells)

Preheat the oven to 425°F. Mix together the pumpkin pie mix, eggs, and evaporated milk in a large bowl. Pour this mixture into the unbaked pie crust. Bake for 15 minutes at 425°F and then bake for 50-60 minutes at 350°F. Remove Cool for about 2 hours and serve (with vanilla or cinnamon ice cream, of course!) or store in the refrigerator.

Enjoy!

*Recipe adapted from Libby’s® Easy Pumpkin Pie

French Onion Soup

Ingredients:

  • 2 onions, thinly sliced
  • 2 tsp. unsalted butter
  • 2 cloves of garlic
  • 2 bay leaves
  • 6 black peppercorns
  • 4 cubes of chicken stock
  • 4 cups of water
  • Salt and pepper to taste
  • 2 slices of Udi’s Gluten-free Multigrain bread, toasted
  • 1/4 cup Mozzarella cheese, grated

Bring the water to boil in a medium-sized pot and then add the cubes of chicken stock. In a larger-sized pot, sauté onions and garlic until brown in butter. Add the peppercorns and bay leaves to the onions and garlic. Then add the chicken stock into the large pot. Boil for 30 minutes. Add salt and pepper to taste, if needed. Pour the soup in a bowl- filling it 3/4 the way to leave room for a slice of bread. Place on slice of toasted bread gently on the soup. Sprinkle mozzarella cheese to cover the entire bread reaching the edges of the bowl. Broil in oven until the cheese has melted and browned. Enjoy warm!

P.S. Happy belated Celiac Awareness Day!

Caramelized Banana Fritters

Ingredients:

  • 2 tbsp. of butter
  • 1.5 tbsp. of brown sugar
  • 1/2 tsp. Cinnamon
  • 2 bananas
  • 1 oz. of raisins
  • 1 tsp. of sliced almonds

In a skillet, melt butter and brown sugar over low heat. Cut bananas into 3/4″ pieces. Add bananas and raisins into mix. While stirring, add cinnamon into the skillet. Lastly, add the sliced almonds and turn off the heat. Continue stirring until everything is well-coated in the cinnamon-sugar mix. Serve warm with vanilla ice cream.

Decadent Raspberry Chocolate Torte

“All you need is love. But a little chocolate now and then doesn’t hurt.” -Charles M. Schulz

Ingredients:

  • 1 pkg. Baker’s Semi-Sweet Baking Chocolate, divided
  • 3/4 cup unsalted butter
  • 1 pkg. Jell-O Brand Raspberry Flavor Gelatin
  • 1/2 cup sugar
  • 3 eggs
  • 1/3 cup GF baking flour*
  • 1 tub (8 oz) Cool Whip Light Whipped Topping
  • 1 small box of raspberries

Preheat the oven to 350°. Grease a 9-inch round cake pan with Pam Cooking Spray. Line the bottom with wax paper. Microwave 4-sq. of baking chocolate and the butter in a microwavable bowl on high for 2 minutes or until the chocolate is almost melted. Stop 1 minute through and stir the chocolate until melted. Stir dry gelatin mix and the sugar into chocolate until well blended. Mix in eggs and flour until it is completely blended.  Pour the mix into a prepared pan.  Bake for 35 minutes. Stick a toothpick into the center and make sure it comes out with moist crumbs. Do not over bake. Let the cake cool for 5 minutes. Invert onto serving platter and remove wax paper. Cool cake completely.

For the frosting, melt the remaining 4 sq. of the chocolate  in a microwavable bowl for 1 1/2 minutes. Stir until the chocolate is completely melted.  Stir in the Cool Whip until it is smooth. Frost cake with whipped chocolate mixture. Garnish the cake with fresh raspberries.

*I used Arrowhead Mills GF All-Purpose Baking Flour for the 1/3 cup flour

The Best Egg Salad Sandwich

Ingredients:*

  • 2 hard-boiled eggs, cut in small pieces
  • 1/2 tsp. honey mustard
  • 1 1/2 tsp. fat-free mayo
  • 2 tsp. onion, finely chopped
  • 2 tsp. cilantro,  finely chopped
  • Pinch of salt
  • 2 slices of gluten-free bread **

In a medium-sized bowl, add the cut boiled eggs, honey mustard, mayo, onion, and cilantro. Mix to combine ingredients. Add salt to taste. Then, take two slices of gluten-free bread, spray with olive oil, add the egg-salad, and cut diagonally. Warm the sandwich in a toaster oven until the bread has browned around the edges. Enjoy!

*Note: this recipe is for one serving.

**I recommend using Udi’s Multigrain Bread– it’s been my go-to for many years.