I’m sure there are a million different ways to stuff acorn squash, but quinoa is my favorite way. Quinoa is one of my favorite gluten-free grains (Well, actually quinoa is considered a relative of leafy green vegetables, like spinach). Why is this powerful grain a favorite of mine? Because it is literally packed with amino acids, and it is versatile. Recently, for my graduate program, we were asked to pick a book related to food and write a book report about it. First of all, I can’t remember the last time I had to write a book report. Second, I chose Michael Pollan’s book, In Defense of Food: An Eater’s Manifesto. [Read more...]
We are starting off the new year right, here at ATX Gluten-Free. A side dish loaded with nutrients and antioxidants; this brussels sprouts dish is truly delicious. Even if you are not a fan of brussels sprouts; this dish will change your mind.
I hope everyone had a wonderful time during the holiday season. My vacation was packed with great conversation, beautiful views (Palm Springs and Jackson Hole), and yummy food. I feel truly blessed to be able to interact with you all on my blog, Twitter and Facebook each day. It has been a wild ride and I can’t wait for what 2011 will bring. [Read more...]
You can’t mess this recipe up, I promise. It is very simple. Spread the cauliflower bites in an even layer on a cookie sheet, sprinkle with salt and pepper. Wrap cauliflower with thin slices of prosciutto, drizzle extra virgin olive oil over top, and bake at 400 for 20 minutes (depending on oven); or until prosciutto appears crisp and cauliflower is caramelized. Pancetta and bacon may also be used, instead of prosciutto. Serve with walnut-basil pesto as dipping sauce. Perfect for holiday entertaining!
Everybody needs a few sauces in their repertoire. Sauces are an easy way to amp up the flavor and add a unique spin to a recipe. I have several I love to use including: BBQ sauce, walnut-basil pesto, champagne-butter sauce, black bean sauce, roasted red bell pepper sauce, and now this lovely tomato sauce. Use this tomato sauce recipe for your favorite spaghetti dish, pizza sauce and more. [Read more...]
What’s for dinner? Chicken or chicken? That is the question I always ask my brother. He is a big fan of chicken dishes, and it is a constant challenge to come up with something new. Something new that is simple enough for a college student to enjoy, no complicated flavors. It also has to be easy to make. In college, I never cooked. I depended on the vending machines, fast food and a little place called George’s Bar. That was all before I was gluten-free. Becoming gluten-free has pushed me to explore on my own in the kitchen, and I have fallen in love with the process. [Read more...]
Simple dishes bring a smile to my face. Not just because they are easy to make, but sometimes the simplest dishes have the most flavor. Spaghetti carbonara is a perfect example of a simple dish with loads of flavor. A classic Italian dish, this crowd pleaser is normally made with glutenous pasta. To celebrate the flavors of fall, I thought it would be a brilliant idea to use spaghetti squash. Spaghetti squash is naturally gluten-free, grain-free, lower in calories and carbohydrates. It is a simple vegetable that is great with tomato sauce, pesto, butter and maple syrup (yes!), and now carbonara style. I don’t know about you, but I can never turn down a dish with bacon, eggs and cheese. [Read more...]
Happy Thanksgiving week! If you have room on your menu to add this quinoa stuffing; your guests will thank you. Gluten-free bread or cornbread stuffing can be tricky. You have to have the right amount of liquid and the right type of gluten-free bread to make it work. Even then, it sometimes comes out dry and lacking flavor. Not with this stuffing. Quinoa Stuffing may be made ahead of time and in less than 45 minutes. Are you smiling yet? [Read more...]
Did you have leftover squash from this recipe? No worries, turn it into another side dish. Yesterday, I wrote about a delicious butternut squash pizza that has been a hit in my kitchen. All you have to do is follow the instructions for this recipe under “butternut squash mixture.” Skip the pizza and goat cheese, and instead, add in 1/4 to 1/2 cup ricotta cheese, depending on the size of your squash. Stir in ricotta cheese, and top with roasted butternut squash seeds. Easy peasy. Another great Thanksgiving side dish.
What will you be serving at Thanksgiving this year?
Butternut squash is one of my favorite fall vegetables. I love to use it in soups, sauces, salads and now pizza. When I first described my idea of this recipe to a friend, she looked at me like I was crazy. I figured butternut squash makes a great side dish, so why not use it as a topping for one of my favorite meals- pizza. I think I have turned her into a squash-pizza fan, because I have already been requested to make it again. This recipe turned out so well, and the Grand Marnier really adds a nice depth of flavor. Serve this as an appetizer or side dish during Thanksgiving. It will be an instant hit. [Read more...]
Pestos are sexy. Just look at the vibrant colors. They have become a staple sauce in my kitchen because of their versatility and beauty. Pesto may be made ahead of time and kept in the freezer for an instant sauce. They are typically made of basil, pine nuts, parmesan cheese, olive oil and salt. I’m switching it up a bit by using walnuts and Gruyère cheese. The options for pesto use are endless. Use pesto as a dipping sauce, toss with freshly cooked pasta or spread on your favorite bread. [Read more...]