Gluten Free Broccoli, Chickpea & Tomato Salad

Gluten Free Broccoli, Chickpea & Tomato Salad 

1 head of fresh Broccoli

1 Tbsp Dijon Mustard

2 Tbsp Red Wine Vinegar

2 Tbsp Olive Oil

½ Red Onion, minced

Dash of salt

Dash of pepper

1 pint of Cherry Tomatoes, halved

1 can Chickpeas, drained and rinsed

Cut florets from broccoli and steam until crisp-tender. In a large bowl, whisk Dijon mustard with red wine vinegar, olive oil, and red onion. Season with salt and pepper. Add halved tomatoes, chickpeas and broccoli. Toss to coat. Serve chilled or at room temperature.

Gluten Free Broccoli Salad

Broccoli Salad

 

1 head fresh Broccoli

3 Tbsp Red Onion, chopped

1 Cup Mayonnaise

3 Tbsp Sugar

3T white Vinegar

Salt and pepper to taste

5-6 slices bacon, cooked and crumbled

Cheddar cheese, shredded, to taste

 

Cut broccoli into small pieces. Mix mayonnaise, sugar, vinegar and salt and pepper. Pour over broccoli and mix. Add crumbled bacon. Add cheese if desired.

Gluten Free Soup

Black Eyed Peas 

Bacon

Onion

2 cans Rotel Tomatoes

Salt & pepper

1 Bag frozen black-eyed peas

garlic salt

Ham bone (if desired)

 

Combine all ingredients and cook on medium heat until ready to serve (slow cooking makes them really good).

Gluten Free Soup

Gluten Free Cream of Mushroom Soup/Chicken Soup 

This works well on recipes that call for a can of creamed soup. Just replace the mushrooms with whatever you like to make the creamed soup of your choice!

 

1 Tbsp Margarine

1 small can sliced mushrooms

 

4 Tbsp Margarine

½ Cup Evaporated Milk

½ Cup Milk

½ tsp Dice onion

Pinch of Celery Salt

Pinch Garlic Powder

¼ tsp Salt

1/8 tsp Pepper

 

2 ½ Tbsp Gluten Free Flour

¼ Cup Milk

 

Melt margarine and sauté mushrooms. Add remaining margarine, evaporated milk, milk, and spices. Bring to a boil. Mix GF flour and remaining milk together. Add to boiling mixture and simmer until thick.  Cool.

 

This also works well if you replace mushrooms with a bit of chicken broth.

Gluten Free Side Dish

Sinful Potatoes 

1 – 8 oz. cream cheese

1 – 8 oz sour cream

½ cup butter

1 clove garlic (minced)

¼ cup chives or green onion

5 lbs potatoes (boiled & mashed)

grated cheese on top

 

Mash cooked potatoes; Mix all other ingredients into mashed potatoes.  Place in baking dish and cover with grated cheese.

 

Bake until melted.

Gluten Free Side Dish

Squash Casserole 

5 or 6 yellow squash – sliced and cooked

1 med onion – chopped

1 egg slightly beaten

2 slices GF toasted bread crumbs

½ stick margarine

½ recipe Gluten Free Mushroom soup

 

Combine all ingredients (except GF toast).   Put in casserole dish and sprinkle Gluten Free toast over top.

Bake 350º for 30 minutes.

Gluten Free Side Dish

Gluten Free Church Potatoes 

32 oz. Pkg. Hash Browns

½ Cup Margarine

1 recipe of Gluten Free cream of mushroom soup

1 pint Sour Cream

½ Cup Milk

¼ Cup chopped Green Onion

2 Cups Cheddar Cheese, shredded

 

2 Tbsp Margarine, melted

Cornflakes

 

Preheat oven to 350 degrees. Melt ½ Cup margarine and pour into 9×13 pan. Add ½ pkg. of Hash Browns. In separate bowl mix Gluten Free soup, sour cream, milk and green onions. Pour ½ of mixture over potatoes. Spread 1 cup of the cheddar cheese over mixture. Repeat with the potatoes, soup mixture, and then cheese. Mix crumbled cornflakes with the remaining melted margarine and sprinkle over casserole. Bake 1 hour and serve. 

 

Gluten Free Side Dish

Gluten Free Broccoli Rice Casserole 

4 Tbsp margarine

1 small onion chopped

 

2 Cups fresh broccoli, steamed and chopped

 Gluten Free Cream of Mushroom Soup

 (see recipe in soup section)

2 Cups cooked instant rice

1 16 oz pkg. Velveeta cheese, cubed

 

Melt margarine over medium high heat. Sauté onion until soft. Add broccoli and heat. Add Gluten Free cream of mushroom soup and heat thoroughly. Mix in cooked rice and add cheese and mix until cheese until melted. Pour into 2 quart dish and bake at 350 degrees for 30 minutes.

Gluten Free Side Dish

Gluten Free Mama’s meatballs 

For the seasoned stock mix:

½ cup GF chicken broth

½ Large sweet Onion

4 cloves garlic

½ bunch parsley, chopped

 

Place all ingredients above in blender or food processor and puree.

 

For the meat balls:

¾ lb ground beef

¾ lb ground pork

½ cup Gluten free breadcrumbs

5 whole eggs

½ cup freshly grated parmigiano cheese

2-3 pinches chili flakes

2-3 pinches salt

 

In a large bowl, combine all ingredients with broth mix and blend with hands just until mixture is uniform.

 

Put a little olive oil on hands and form mixture into approximately 2 oz. balls.

 

Pour about ½ inch of extra virgin olive oil into a straight sided, wide sauce pan and heat over medium high flame. Add the meatballs to the pan and brown meatballs, turning once.

 

Using a slotted spoon, remove meatballs from the oil and submerge into a saucepan of marinara. Simmer for 30 minutes or until the meatballs are cooked through and tender. Serve as is or over Gluten Free pasta or just by themselves!

Gluten Free Creamed Spinach 

2 – 10oz pkgs. frozen spinach

8 – Slices bacon – cut into pieces

1 – Small onion – minced

4 Tbsp – rice flour

2 tsp- Lawry’s seasoned salt

1 tsp – pepper2 cloves garlic – minced

2 Cups milk – warmed  

Preparation:Cook spinach according to package directions and drain well. Snip the bacon into tiny bits with scissors. Fry the bacon bits until crisp, set aside and remove most of the bacon drippings from the pan. Sauté the onion in the pan drippings until very tender, about 10 minutes. Add the bacon bits back to the onion mixture for the last couple of minutes of cooking. Remove onion/bacon mixture from the heat and stir in rice flour, seasoned salt and pepper and garlic (it will be a paste). Blend thoroughly. Add warmed milk all at once. Return to medium heat and stir until smooth and thickened. Add spinach and mix thoroughly. Keep warm until ready to serve.