I'm always on the look out for easy, gluten-free dinner recipes. I love curry and nothing is easier than Patak's curry in a jar. I get it from Target, but I'm sure it's available at other stores. I combine with chicken and veggies (peppers, onions, mushrooms) and a little rice and that's it. Plus there's always leftovers.
The Gluten-Free Guide
Adopting a gluten-free diet changed my life. My goal is to provide you with product recommendations, recipes and tips that have helped me maintain a gluten-free lifestyle. Enjoy!
Tuesday, December 28, 2010
Wednesday, December 1, 2010
Artichoke Dip - awesome gluten-free appetizer
With the holiday party season approaching, I wanted to share one of my favorite appetizer recipes: Artichoke Dip.
2 cans artichoke hearts (marinated in water)
1 can diced green peppers (1/4 cup)
1 cup mayo
1 cup shredded parmesan cheese
2 tsp chopped garlic
Heat oven to 350 degrees.
Combine all the ingredients in a bowl and transfer to a baking dish.
Bake 30 - 40 minutes.
Serve immediately with your favorite gluten-free cracker.
2 cans artichoke hearts (marinated in water)
1 can diced green peppers (1/4 cup)
1 cup mayo
1 cup shredded parmesan cheese
2 tsp chopped garlic
Heat oven to 350 degrees.
Combine all the ingredients in a bowl and transfer to a baking dish.
Bake 30 - 40 minutes.
Serve immediately with your favorite gluten-free cracker.
Holiday Recipe: Cranberry Compote
With the holiday season upon us, I would like to share a crowd pleasing, gluten-free cranberry dish. I brought it to my Thanksgiving celebration and it was a huge hit.
24 oz. fresh cranberries
Finely grated zest of one lemon and one orange
2 cups of sugar
1/2 cup of orange juice
Heat oven to 350 degrees.
Combine zest, berries and sugar in a bowl. Put in baking dish.
Drizzle with oj.
Bake 30 minutes or until the sugar has dissolved and the majority of berries have popped. Stir occasionally.
24 oz. fresh cranberries
Finely grated zest of one lemon and one orange
2 cups of sugar
1/2 cup of orange juice
Heat oven to 350 degrees.
Combine zest, berries and sugar in a bowl. Put in baking dish.
Drizzle with oj.
Bake 30 minutes or until the sugar has dissolved and the majority of berries have popped. Stir occasionally.
Monday, November 15, 2010
Red Stag Menu
This past weekend I dined at the Reg Stag in NorthEast Minneapolis. I enjoyed my steak and wine, but the thing that impressed me the most was their menu. The Red Stag did a great job of identifying items that were either gluten-free or could be modified to become gluten-free. Thank you, Red Stag, for caring about the gluten-free crowd.
Town Hall Tap - new Minneapolis Pub
Town Hall Tap recently opened in South Minneapolis (48th and Chicago) and I, for one, am really excited. I was impressed by their beer selection - 2 ales and 3 ciders are clearly labeled as gluten-free. The food menu doesn't call out gluten-free items, but they are willing to modify items to accommodate the gluten-free crowd. I enjoyed my beer and meal and will definitely go back again.
Thursday, November 11, 2010
Gigi's cafe - veggie tamale
Gigi's cafe is one of my favorite places to pick up a quick bit to-go. I was very saddened tonight to find out Gigi's is no longer offering the best item on the menu, the veggie tamale. I know it's under new ownership, but I can't believe they got rid of the tamale. It was amazing and gluten-free and I hope they bring it back. For those of you that eat at Gigi's, please request them to offer tamales again.
Monday, November 1, 2010
Lund's and Byerly's - gluten-free to-go
When trying to get good food fast I'm usually jealous of my friends and family who can eat sandwiches, soup and other quick items. I was recently impressed by the to-go/deli area of Lund's and Byerly's grocery stores. There is a clearly marked section with gluten-free dinners and sides to bring home and warm up. I tried a couple of the Indian dishes and they are really good. I'm impressed by the taste and the ease of shopping.
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