Don't knock it until you try it.... The bittersweet chocolate, coupled with a kick of espresso and Bard's Beer, adds new depth to a great vegetarian chili. Chef's secret: Make this chili the day before needed and refrigerate overnight. This allows all of the flavors to meld together nicely. Reheat before serving. Recipe Compliments of Robert Landolphi, "The Gluten Free Chef": … [Read more...]
Black Bean Chipotle Dip
In less than ten minutes, you can have this fresh, spicy black bean dip ready for a snack to dip vegetables or corn chips into. You can also refrigerate and take to work or school the next day. Yields: 4 Total Time: 10 mins Prep Time: 5 mins Ingredients 1 can (15 oz.) black beans, rinsed and drained 1 cup fresh or jarred salsa … [Read more...]
Sesame Kale Salad
The combination of the toasty flavors from the nuts, seeds and oil, with the sweetness of the oranges and the earthy, green bite of the kale is my new favorite salad. Be careful not to start picking at this salad or you may have nothing left to serve. This recipe is: Corn-Free, Dairy Free, Egg-Free, Gluten-Free Yields: 4 Total Time: 30 mins Prep Time: 30 … [Read more...]
Irish Soda Bread
Make this for St. Patrick's Day dinner or anytime of the year! You will love the easy to make recipe and great flavors. This recipe is: Corn-Free, Gluten-Free, Nut-Free, Soy-Free Yields: 6 to 8 Total Time: 1 hour Prep Time: 20 mins Ingredients 3 cups all-purpose gluten-free flour 2 tablespoons sugar 2 teaspoons baking soda … [Read more...]
Baby Kale Salad
Don?t balk at the word kale. The secret is baby kale leaves. They are tender and work well as the base of this salad. Salads are perfect for gluten-free diners on vacation. They are an easy meal when I?m eating out in an unfamiliar place. I ask for oil and vinegar on the side. At home, although my kids all eat salad, I?ve been trying to get them to eat kale for a while now to … [Read more...]