My Thanksgiving guests this year said that this gluten-free stuffing was as good as any they’d ever had! Since I used pre-made stuffing cubes from Whole Foods, it was as easy as any I’d ever made too! It made me wonder why I only make stuffing during the holidays.
I used this recipe from wholfoodsmarket.com, substituting more celery instead of carrots, and using a full 4 cups of broth to make the stuffing more moist. I made it the night before, so that the broth would fully soak into the bread, but you can make it right before baking too. I increased the baking time to about 45 minutes to give the broth time to cook into the bread. If you cannot get the pre-made cubes, just make a loaf of gluten-free bread, then cube and toast it.
Filed under Holidays, Sides
Here’s a version of Mexican rice which uses spices added right into the cooking pot. Put all ingredients in there, bring to a boil, then simmer on low heat until done. You can use white or brown rice. I used brown, because this was the perfect chance to jazz up the brown rice I was trying to sneak into dinner. My tip for perfectly cooked brown rice is to bring it to a boil, put a lid on it, turn the burner off, and leave the pot on the burner for 45 minutes or longer. Do not peek and raise the lid.
You could easily add some ground beef, cooked chicken, or black beans to this rice to make a main dish out of it. It’s super easy! Enjoy!
1 1/2 C. rice (brown or white)
3 C. broth or water
1 t. salt
1 t. cumin
2 t. chili powder
1 t. dried cilantro (or even better, mix in 1/4 C. fresh after the rice is cooked)
(photo by Pioneer Woman)
My favorite salad dressing, which I use on every salad now, is a homemade one from The Pioneer Woman. It is made with fresh lemon juice, olive oil, garlic, and Parmesan cheese, and it will keep in the fridge for a few weeks. Mine never lasts that long, because I make salads now just to taste this dressing.
The link to PW’s post is here.
And, here is the printed recipe:
- ¾ cups Olive Oil Or Canola Oil
- Juice Of 2 Lemons
- 4 Tablespoons Grated Parmesan Cheese
- ¼ teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- ¼ teaspoons Sugar
- Dash Of Paprika
- 1 clove Garlic – Peeled And Left Whole
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.
These potatoes are not just tasty; they’re frugal and easy too. I like to serve them with steak, and have the leftovers as hash browns the next morning.
4-5 large potatoes, unpeeled and diced
5 cloves garlic, minced
3 stalks fresh rosemary or 1T. dried (you can omit the rosemary, for plain potatoes)
1-2 T. olive oil
Microwave potatoes in a large bowl for 8-10 minutes, or until soft. Mix in rest of ingredients until potatoes are coated. Bake in a single layer at 450 for 30 minutes or until browned and slightly crispy.
My family loves these apples as a side dish, as a topping over waffles or pancakes, or served in crepes.
They are super easy to make. Just slice the apples, top with some brown sugar, cinnamon, walnuts and butter to taste, and microwave them, covered, with a little water in the bottom for about 5 minutes.
My favorite gluten-free foods always turn out to be the foods that are as natural and simple as possible.
Never underestimate simplicity, especially with food. Often, I will serve raw, fresh veggies as sides to a meal. There’s nothing healthier or easier. You can serve them with dipping sauce, on a skewer, or with Italian Dressing drizzled over the top and a dash of salt, pepper, and oregano.
Simple. Pretty. Easy. Nutritious. My kind of cooking.
Before going gluten-free, I had 2 ways to make warm, delicious dinner rolls for a special meal. One was to go the homemade route, mixing up dough, letting it rise, mixing again and again, until the beauties were ready a few hours later. The other was to open the freezer door at the grocery store, put the package in my cart, and run home to pop them in the oven and throw away the package so everyone would think I did it by scratch.
These gluten-free rolls are a happy medium between those two.
If you start with a great bread mix, you can mix up the dough as instructed, then put them right in muffin tins to rise. If you fill the tins up 2/3 full and let them rise to the top (usually 30 minutes), you can put them right into the oven. Be careful on cooking times; mine just took 12 minutes. When they come out, you’ll have yummy, hot rolls that are so worth the effort!
My favorite mix to use is Bob’s Red Mill’s “Homemade Wonderful Bread Mix”. You can find it here. I’ve also used my favorite bread recipe from Bette Hagman’s book, “The Gluten-free Gourmet Cooks Fast and Healthy”, which gives a browner roll.
As always, make as many as you can with the mix, or even do 2 mixes at once. You can freeze them and pull out as many as you need. You can also use them for sandwich rolls, breakfast sandwiches, or mini hamburger buns. I’ve even brought my own to restaurants to eat with my meal.
Don’t be dinner roll deprived any longer! Enjoy!
Filed under Dinner, Sides